Stockbrot
Serves 10
Directions
- 1Mix all ingredients for about 10 minutes by hand.
- 2Mix all ingredients for about 10 minutes by hand.
- 3Mix all ingredients for about 10 minutes by hand.
- 4Let it mature at 22 degrees for 2-3 hours.
- 5Let it mature at 22 degrees for 2-3 hours.
- 6Let it mature at 22 degrees for 2-3 hours.
- 7Portion the dough at 40g and leave it to rest for 30 minutes at room temperature.
- 8Portion the dough at 40g and leave it to rest for 30 minutes at room temperature.
- 9Portion the dough at 40g and leave it to rest for 30 minutes at room temperature.
- 10Roll and pull the dough pieces or pull them apart and wrap them thinly around a stick.
- 11Roll and pull the dough pieces or pull them apart and wrap them thinly around a stick.
- 12Roll and pull the dough pieces or pull them apart and wrap them thinly around a stick.
- 13Bake close to the embers until golden brown.
- 14Bake close to the embers until golden brown.
- 15Bake close to the embers until golden brown.
Ingredients
- 500 g Mehl Type 550
- 500 g Mehl Type 550
- 500 g Mehl Type 550
- 260 g kaltes Wasser
- 260 g kaltes Wasser
- 260 g kaltes Wasser
- 15 g Olivenöl
- 15 g Olivenöl
- 15 g Olivenöl
- 10 g Salz
- 10 g Salz
- 10 g Salz
- 6 g Hefe
- 6 g Hefe
- 6 g Hefe
- 1 TL Oregano/Kräuter der Provence
- 1 TL Oregano/Kräuter der Provence
- 1 TL Oregano/Kräuter der Provence
Equipment
Stand mixerBowlKnife
Tips
- The dough is a super simple yeast dough made from water, flour, olive oil, yeast, salt, and you can also add herbs if you like.
- The individual pieces are then wrapped very tightly around a stick.
- Bake very close to the embers for 4-5 minutes