Quark is a rather heavy soft cheese, although it is more frugal than other cheeses. In Germany, the most common varieties are low-, 20% and 40% fat. Bread dough made with the addition of Quark tends to be firm and yield a close-textured loaf. A handful of Quark is enough to impart a mild sourness which blends with that of a rye sourdough. Quite a good lunchbox bread.
- 100g rye sourdough, hydration: 100%
- 50g rye flour
- 125g whole-wheat flour
- 225g strong white flour
- 50g low-fat Quark (or buttermilk or yoghurt)
- 215g water
- 4g fresh organic yeast
- 9g sea salt
Make a sponge: Mix the Quark with the water and add the strong white flour and the yeast. Let stand for 2 hours at room temperature.
Add all other ingredients and mix to a smooth dough.
Bulk fermentation: 1hour.
Final fermentation: 45-60 minutes.
Shape oblong, slash and bake at 250°C for 5 minutes, then reduce temperature to 190°C and bake for further 55 minutes.
To get a shiny crust, brush with starch wash once before and 2-3 times during baking. Starch wash is half a teaspoon of corn or potato starch mixed with about 50g cold water. This mixture is then mixed with 250g boiling water. Boil for 1 minute and let cool.