If you know Hermann-Teig, you must not miss the equivalent for bread and rolls.
Find out here how you can make Siegfried dough yourself.
Hermann dough was already a hit in the 1980s and was gladly passed on: Because the sourdough, which you can prepare and multiply yourself, is great for giving away.
Hermann dough is usually used to make cakes such as Hermann cake * and sweet pastries.
If, on the other hand, you prefer to bake something hearty like rolls or bread, then Hermann's brother is convenient: the
Siegfried dough
.
The approach for the dough is first made similar to the Hermann dough, the difference then is that it is further raised with very little sugar.
As a result, the finished Siegfried does not taste sweet, but pleasantly sour - just perfect for hearty pastries.
Siegfried dough for bread, rolls and hearty pastries: the ingredients
For the batter approach:
100 g spelled or wheat flour
1 tablespoon of sugar
1/4 cube of fresh yeast or 1/2 packet of dry yeast
150 ml of lukewarm water
1. Feeding:
100 g of flour
2 tbsp sugar
150 ml of water
2. Feeding:
100 g of flour
2 tbsp sugar
150 ml of water
Important
You should not use any metal objects (bowl, spoon) when preparing Siegfried dough, he doesn't like that!
Instead, use a glass or plastic bowl with a lid and a wooden or plastic mixing spoon.
Also read:
Delicious slimming maker: This bread is lightly baked and makes you feel full for a long time.
This is how you make the Siegfried dough
Add the flour, sugar and yeast to the bowl and mix everything together.
Pour in the water and stir until a smooth, thick dough is formed.
Cover the bowl with a lid - but do not close it airtight so that the gases can still escape.
Let the Siegfried dough stand for two days at room temperature.
During this time, open the bowl two or three times and stir the mixture.
Then let the dough rest in the refrigerator for a day.
The further maintenance of the Siegfried dough takes place every 10 days and mainly includes stirring and feeding.
Proceed as follows:
day 1 |
let rest |
day 2 |
stir |
Day 3 |
stir |
Day 4 |
stir |
Day 5 |
Feed with flour, sugar and water, stir until smooth |
Day 6 |
stir |
Day 7 |
stir |
Day 8 |
stir |
Day 9 |
stir |
Day 19 |
Feed with flour, sugar and water, stir until smooth |
Now you can
divide
the Siegfried batter into
three equal portions
.
You can continue to maintain one of them (i.e. start again from the 1st day), give away a portion or freeze it and use one of them to make delicious bread or pastries, for example quiches or sheet cakes.
You can find out here how to bake delicious Siegfried bread with the sourdough.
Also delicious:
Hard to believe: this quickly made pizza is a real slimming product.
Recipe for Siegfried bread: With these ingredients it works
1 portion of Siegfried batter (200 g)
500 g wholemeal spelled flour
½ cube of fresh yeast or 1 packet of dry yeast
1 teaspoon sugar
1-2 teaspoons of salt
300 ml of lukewarm water
This is how you bake the simple Siegfried bread
Mix the flour, sugar, salt and, if necessary, dry yeast in a bowl.
If you use fresh yeast, first dissolve it in the lukewarm water.
Add the Siegfried dough and knead all the ingredients until an elastic dough is formed.
Cover the bowl with a clean kitchen towel and let it rise in a warm place until the volume roughly doubles.
Then knead the dough for at least five minutes.
Shape a loaf of bread and place it on a floured baking sheet.
Let the dough rise for another 20 minutes.
Now brush it with water and dust it with flour.
Preheat the oven to 250 ° C top / bottom heat.
First bake the bread in the oven for about 5 minutes.
Then pull it out and scratch it diagonally or crosswise several times with a sharp knife.
Then put the bread back in the oven, reduce the temperature to 180 ° C and bake for another 30 minutes.
Do you already know the trick of placing a fireproof bowl with water on the bottom of the oven?
This makes the bread extra crispy and tasty.
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