Quark Bread Boule Recipe
Quark Bread Boule – Airy, fluffy homemade bread
To prepare this Quark Bread Boule Recipe, I used my homemade quark, milk, and egg yolks to make an airy, fluffy bread with a crisp crust. It turned out I made the right choice using the homemade quark prepared with my recipe here. You also can use quark bought in a store or sour cream as a substitute.
Ingredients for the Quark Bread Boule Recipe:
- 500 g (1.1 lbs) of bread flour
- 1 pouch of dry yeast, rapid rise
- 2 tablespoons of diastatic malt powder
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 egg yolks, XL
- 150 ml (5.07 oz) of whole milk, lukewarm
- 2 tablespoons of sunflower oil
- 250 g (8.81 oz) of quark OR sour cream
Preparation of the dough:
Sift the flour into a mixing bowl of the stand mixer. Add sugar, salt, yeast, and diastatic malt powder to it and stir with a spoon. Place the egg yolks in the center of the bowl, cover with flour, spread the lukewarm milk and sunflower oil over the ingredients, and start kneading on low. Slowly add the quark or sour cream teaspoon by teaspoon to the bowl while kneading. Knead for 6 minutes until the dough is soft and loosens from the sides of the bowl. Place the dough into a bowl covered with flour on the bottom. Cover the bowl with a towel and let the dough rise for about 40 minutes or until the dough has doubled in size.
Shaping of the bread:
Knead the dough again using the hands. Roll the dough into a small circle using the rolling pin. Fold the edges to the center while turning the dough. Turn the dough around with the seam down and form a ball. Smooth the ball with strokes of your hands from the top over the sides to the bottom. The dough should always have contact with the surface. Place the ball with the seam on top into a round breadbasket (9 in – 22.86 cm in diameter) floured with 1 teaspoon of flour mixed with 1 teaspoon of potato starch. Cover the basket and let the dough rise for 20 minutes.
Baking of the bread:
In the meantime, preheat the oven to 190°C – 375°F and place a pot with cold water on the bottom (my pot measures 9 inches in diameter and is 4 inches high).
Take the bread out of the basket and make cuts on the top using a sharp knife or a razor blade. Sprinkle flour on the top and place the bread on a baking sheet covered with baking paper.
Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam and place the bread on the third rack. Bake for 45-50 minutes. Open the door completely after 20 minutes to release steam and close again. I leave the pot with water in the oven during baking time, but you also can take it out after opening the door.
Let the bread cool down on a cooling rack. If you want to try the oatmeal bread, click here; for the buttermilk bread, click here, and for the breakfast rolls, click here.