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Ricotta Loaf
Community member
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), wooden spoon, kitchen towel, parchment paper, baking dish, wire rack
Recipes made to your taste
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Step 1/ 7
- 200 g sourdough starter
- 200 ml water
- 100 ml milk
- ½ tsp instant dry yeast
- 20 g sugar
- 80 g ricotta cheese
- 12 g salt
- 600 g flour
- bowl (large)
- wooden spoon
In a large bowl, stir together the sourdough starter with water, milk, yeast, sugar, ricotta cheese and salt. Add the flour and mix with a wooden spoon until the dough comes together.
Step 2/ 7
- flour (for dusting)
Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 8 min. If the dough seems too sticky, dust with just a little bit more flour.
Step 3/ 7
- oil (for greasing)
- kitchen towel
Drop a little oil in the bowl and swirl around to coat the bottom. Shape the dough into a ball and place in the oiled bowl. Cover with a damp kitchen towel and let rise until doubled in size, about 4 hours.
Step 4/ 7
- parchment paper
- baking dish
Scrape the dough onto a floured surface and fold for 3-4 times. Shape it into a loaf and place on a parchment paper. Cover with the towel and let rise for 40-60 min. Meanwhile, place a lidded baking dish into the oven and preheat to 250 C.
Step 5/ 7
Transfer the dough to the baking dish. Reduce the oven temperature to 230 C. Cut some scores over the bread and bake for about 30-35 min. with the lid on.
Step 6/ 7
- wire rack
The bread is done when sounds hollow if you tap at the bottom. Remove from the oven and let cool completely on a rack.
Step 7/ 7
Cooled bread would be nicely sliced. Enjoy!
Enjoy your meal!
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