Baking yeast dough with TOBIO baking mixes
- 500g light baking mix or rustic baking mix + 700ml lukewarm water + 1-2 tbsp salt (depending on taste) + add any spices (caraway, fennel, coriander...)
- Add 1 packet of yeast
Dry: mix with baking mix
Fresh: dissolve in liquid - Knead very well and for a long time! Kneading gives the dough its elasticity and fine pores.
- Cover and leave to rise for 3 hours at room temperature.
Tip: The finished dough can now also be placed in the fridge until it is ready to use, where it can "survive" for up to a few days.
Baking preparations
- Take the dough (or parts of it) and carefully shape it into the desired form (bread roll, loaf, baguette, pizza base, plait, dumpling...). Do not knead brutally, otherwise the fluffiness will be lost.
- When shaping, sprinkle some of the Tobio flour mixture onto the baking surface and onto your hands to prevent stickiness and for the later crust.
- Cover the dough pieces with a cloth and leave to rest ("proof") for 1 hour.
Baking
- Preheat the oven
- As soon as the temperature is reached, cut
dough pieces so that they can rise better (make approx. 1 cm deep
slits with a knife or as desired:)) - Place the dough pieces in the oven and bake until the crust is hard, depending on the volume. Approx. 60 minutes at 220 degrees for loaves in root bread shape. For smaller "rolls" or baguettes, 200°C and 30 minutes are also sufficient
