Whipped ricotta and berry brioche toast
Step 1/5
- 500 g whole-wheat flour
- 7 g bakery yeast
- 400 ml warm water
- 1 tsp salt
- bowl
Mix the ingredients and add the water little by little
Step 2/5
- damp cloth
Once the dough is homogeneous, let it stand for two hours with a damp cloth on top. Preheat the oven yo 200 degrees with heat up and down.
Step 3/5
- container
- vegetable paper
When the two hours have passed, the dough will have fermented. Prepare a container wrapped with vegetable paper (important not to use aluminium foil). We pour the dough over the container carefully.
Step 4/5
- oven
Put the dough for 20 minutes. Once the time has passed, the temperature drops to 170 degrees and leaves the dough for another 25 minutes. Let cool 5 minutes inside the oven without opening.
Step 5/5
Finally, take it out of the oven. Take it out of the container, remove the vegetable paper and let it cool completely
in Berlin