Quarkbrot
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.
Quarkbrot
- 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.
[...] Quarkbot courtesy of The Inverse Cook [...]
Quarkbot - Bread « Grammarqueen’s Blog
7 April 2009 at 20:38
I love quark,my sister makes an awesome quarkkuchen with ruhbarb,this looks great, your definitely in a bread groove! Must be all that coffee tasting!
Jeremy
8 April 2009 at 05:49
Mmh, Quarkkuchen. Quite a skill to make a good one, because many are dry and crumbly. I too have a nice recipe where I mix the Quark-Topping with baking custard. Ruhbarb sound very good.
Coffee tasting? Always. Anytime. 500g of coffee is nothing.
theinversecook
8 April 2009 at 14:25
So it’s the starch wash that makes your bread all glossy and nice….I’ve actually never head of Quark, but I love adding buttermilk to my yeasted breads.
Nice looking sandwich, by the way.
-Siri
siri
8 April 2009 at 13:25
Thanks, siri. The trick with the starch wash is very good for rye dough that have yeast in them, which can have a pale and soft looking crust. I think, a good idea. Also helps to keep the bread fresh a little longer. But will get very tough after 2 days.
theinversecook
8 April 2009 at 14:26