Wild Garlic Sourdough Bread | Savory & Crispy

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Wild Garlic Sourdough Bread | Savory & Crispy

Name: Wild Garlic Sourdough Bread | Savory & Crispy
Prep time: 5 h
Cook time: 50 min
Total time: 5 h 50 min
Yield: 1 loaf of bread
Cuisine: Deutsche Küche
Ingredients: 200 g sourdough starter; 450 g wheat flour Type 405; 50 g whole wheat flour; 250 ml lukewarm water; 14 g table salt; 15 leaves fresh wild garlic

(1)

350 min

Under an hour

Knuspr-Küche

Ein herrlich duftendes, hausgemachtes Sauerteigbrot, das durch die Zugabe von frischem Bärlauch eine feine, würzige Note erhält. Dieses Rezept kombiniert traditionelle Backkunst mit dem frischen Geschmack des Frühlings. Die knusprige Kruste und die luftige Krume machen dieses Brot zum perfekten Begleiter für Brotzeiten oder als Beilage zu Suppen und Salaten. Ein Muss für alle Liebhaber von selbstgebackenem Brot und saisonalen Kräutern.

Ingredients

Price per portion:€ 11.31

Ingredients

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Fresh yeast 200 g Sauerteig-Starter

Wheat flour Type 405 450 g Weizenmehl Type 405

Whole grain spelt flour 1kg 50 g Weizenvollkornmehl

Wild garlic 15 Blätter frischer Bärlauch

You probably have at home

Water 250 ml lauwarmes Wasser

Fine table salt 14 g Speisesalz

Preparation method

Mix the sourdough starter with lukewarm water. Add the sifted flours and salt. Knead everything into a smooth, elastic dough that is only slightly sticky.

Place the dough in a bowl, lightly dust with flour, cover with a kitchen towel and let rise in a warm place for approx. 2.5 hours. Every 50 minutes, fold the dough once to distribute the air bubbles.

Wash the wild garlic, pat dry and chop into small pieces. Place the risen dough on a floured work surface, flatten it, sprinkle with the chopped wild garlic and roll up like a roulade. Fold the edges upwards and place the loaf in a well-floured proofing basket. Cover and let rise in a warm place for approx. 2 hours until its volume has doubled. Alternatively, the dough can ripen in a plastic bag in the refrigerator overnight.

Chef's tip

The bread can also be baked on a baking stone. Ensure sufficient moisture in the oven (e.g., by spraying the oven walls in the first few minutes) to achieve a crispy crust.