Every 20.09.2023 ** European food** bl 22.02.2021 **ogger 22.02.2021 ** of distinction baked Bäcker Süpkes Do-it-yourself Toast . My first version was tasty, but I had to work on the look. This time I am more pleased. Here’s the recipe adapted for my pans.
Do-it-yourself Toast
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| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Do-it-yourself Toast |
| Categories: | Baking, Yeast |
| Yield: | 2 Loafs for -pan |
Ingredients
| H | PREFERMENT | ||
| 258 | grams | Flour Type 405 | |
| 5.2 | grams | Salt | |
| 3.9 | grams | Yeast, fresh | |
| 480 | grams | Water | |
| H | FINAL DOUGH | ||
| Preferment, all of above | |||
| 625 | grams | Flour Type 405 | |
| 14.2 | grams | Salt | |
| 18 | grams | Sugar | |
| 77 | grams | Butter | |
| 38.7 | grams | Yeast, fresh | |
| 275 | grams | Milk, 1,5 % fat | |
Source
| Bäcker Süpke |
| Edited *RK* 01/26/2009 by | |
| Ulrike Westphal |
Directions
PREFERMENT:
Stir all the ingredients together, let rest at roomtemperature for 2 hours. Put into the fridge for at least 16 h
FINAL DOUGH
Knead dough intensely. Rest only for 10 minutes. Ideal dough temperatur about 26 to 28 °C.
Divide dough into 4 pieces and form logs. Twist 2 logs together and give into a pullman-pan of 23x11x9,5 cm or a loaf pan from the same size.
Close lid and proof for about 30 to 40 minutes.
Preheat oven to 230 °C.
Bake loafs for about 40 minutes at 200 °C. If you don’t have a lid, bake with steam.
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** Dezember 2017 http://suppenkasper.blogg.de/eintrag.php?id=44 no longer available
22.02.2021 http://deichrunnerskueche.de/2009/01/toastbrot-nach-baecker-suepke.html; http://www.paulchens.org/kommentare/soft-white-bread-from-baecker-suepke-….977/ no longer available
** 20.09.2023 http://www.chaosqueen.net//2009/01/13/nachgebacken-baecker-suepkes-toastbrot-zum-selberbasteln/ no longer available
