Weissbrot

Schritt für Schritt

1. Dissolve the fresh yeast in the water in the mixer bowl.

2. Attach the Sifter + Scale attachment to the stand mixer and sift the flour on speed 2.

3. Add the butter and salt to the bowl of a stand mixer fitted with the Dough Hook.

4. Mix on the lowest speed for 10 minutes until the dough is smooth and forms a ball. If the dough is too dry or sticky add a little water or flour, 1 teaspoon at a time.

5. Put the dough on a floured surface. Let the dough rest for 5 minutes, covered with a damp towel.

6. Kneed the dough by hand for 5 minutes and form it into a perfect ball.

7. Cover with flour and a dampened towel and let rise for another 15 minutes.

8. Kneed again for 5 minutes by hand and form a perfect ball. If the dough is too wet, simple add a little bit of flour. Let rise for 45 minutes to 1 hour until it doubles in size.

9. Line a baking tray with parchment paper and put the formed bread on it.

10. Cut a pattern with a very sharp knife.

11. Bake the bread for 45 minutes in a 220°C preheated oven.

12. At the bottom of the oven, add a small oven-proof dish filled with water. This will help form a crunchy crust.