Ricotta Loaf

Step 1/7

• 100 g sourdough starter
• 100 ml water
• 50 ml milk
• ¼ tsp instant dry yeast
• 10 g sugar
• 40 g ricotta cheese
• 6 g salt
• 300 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.