Instructions for baking yeast dough

  • Add 500g light baking mix or rustic baking mix + 700ml lukewarm water + 1-2 tablespoons salt (depending on taste) + possibly spices (caraway, fennel, coriander...)
  • 1 package of yeast
    Dry: mix with baking mix
    Fresh: Dissolve in liquid
  • Knead well and for a long time! Kneading gives the dough its elasticity and fine pores.
  • Cover and let rise for 3 hours at room temperature.

Tip : The finished dough can now be placed in the fridge until use and can "survive" there for up to a few days.

baking preparation

  • Take the dough (or parts of it) and carefully shape it into the desired shape (roll, loaf, baguette, pizza base, plaited bread, dumplings...). Do not knead it too hard, otherwise the fluffiness will be lost.
  • When shaping, sprinkle some of the Tobio flour mixture used on the baking tray and on your hands to prevent stickiness and for the later crust.
  • Cover the dough pieces with a cloth and let them rest ("proof") for 1 hour.

Bake

  • Preheat oven
  • Once temperature is reached,
    Cut the dough pieces so that they can rise better (approx. 1 cm deep
    Make slits with a knife or as desired:))
  • Put the dough pieces in the oven and bake them, depending on the volume, until the crust is hard. Guideline approx. 60 minutes at 220 degrees for loaves of bread in root bread form. For smaller "rolls" or baguettes, 200°C and 30 minutes are sufficient.

examples