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Bread in a clay pot (Brot im Tontopf)

Bread in a clay pot (Brot im Tontopf)

Category: Sourdough bread
Kitchen: german
Bread in a clay pot (Brot im Tontopf)

Ingredients

leaven 75 g
whole grain flour 300
Rye flour 200 g
salt 1.5 tsp
water 375 ml
w / c or s / c bacon (slices) 250 g

Cooking method

  • Such bread is better, of course, to bake in small pots. Then, when cut, there will be crispy bacon in each bite. I only had one suitable - medium size.
  • Knead the dough from the prepared leaven, flour, salt and water. Together with the rye flour, I took a little flour of the first grade.
  • Bread in a clay pot (Brot im Tontopf)
  • The dough is sticky, so it is better to moisten your palms to form the bread.
  • Bread in a clay pot (Brot im Tontopf)
  • Place the bacon slices in a pot.
  • Bread in a clay pot (Brot im Tontopf)
  • Then we put the dough there and put it in a warm place for proofing. Now the dough is ready.
  • Bread in a clay pot (Brot im Tontopf)
  • Put a pot of dough in an oven preheated to 230 degrees, moisten the walls of the oven with a spray bottle and bake for 10 minutes.
  • Then we reduce the temperature to 200 degrees and bake for about 35-40 minutes until tender.
  • Bread in a clay pot (Brot im Tontopf)
  • After cooling down, you can immediately make crispy bacon sandwiches.
  • Bread in a clay pot (Brot im Tontopf)

Time for preparing:

40-50 minutes (baking)

Cooking program:

oven

Matilda_81
I am in hiatus !!!!! The truth is very cool !!!! Went to look for a pot !!!!! And gather strength for the leaven !!!!
Ludmil_a
Thank you, Gulnara! This recipe also struck me as interesting and unusual.
Trishka
Oh, how delicious it must be!
Thank you , !
Prompt pzhl., And you have 100% rye sourdough (which is a semi-finished product)
Ludmil_a
Ksyusha, yes, rye
Merri
What entertainers Germans are! And bread for you, and a snack at once!
Ludmil_a
Yes, Irina, everything is practical
Trishka
Ludmil_a, Lyudmil, it's me again with questions.
I understand that we are taking a starter, somewhere 1-2st. l feed him, well, for example 50g. water-50gr. hw. flour and let it come up for 7-12 hours, right?
Then we take 75g from this refreshed sourdough and then follow the recipe ...
Sorry for stupidity
Or did I even not understand?
Ludmil_a
KsyushaI always make bread like this. I keep the sourdough in the refrigerator. I take it out and transfer it to a convenient plastic container. In a glass jar (which was in the refrigerator with the leaven), the leaven remains literally on the bottom and on the walls. I put it in the refrigerator. I add about 100 g of rye to a plastic container with laid out sourdough. flour and 100 ml of water from the filter. Stir, cover and leave for 7-12 hours. If you need the leaven to ferment faster, then you can put it on the battery, placing something under the container. If I make the dough in the morning, then I put the leaven on the table overnight. When I stir the dough, I put 4 tbsp of flour on 500 g of flour. l. sourdough. I again add flour, water to the remaining sourdough, mix and immediately transfer about 5 tablespoons to the jar with the remaining sourdough and refrigerate until next time. I would be glad to help if anything.
Trishka
Usse understood
Trishka
Here is the report.
Very tasty.
Bread in a clay pot (Brot im Tontopf)
And this cut off straight hot, could not resist
Bread in a clay pot (Brot im Tontopf).
Thanks for the delicious bread!
Ludmil_a
Ksyusha, what a beauty! It's good that I ate recently, otherwise I would have bitten.
Trishka
Ludmil_a, .
salmira89
A very original recipe!
 

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