Einfach Essig (9%) hinzufügen! Das weiß keiner! Meine Großmutter hat mir dieses Geheimnis verraten!

Summary

This video guides viewers through making a delicious, airy, and flaky layered bread. The process involves mixing warm water, milk, sugar, salt, egg, yeast, and flour, then kneading the dough and resting it. Vinegar is added to make the dough fluffier. After resting, the dough is rolled out, greased with butter, folded multiple times, and chilled. Ham and cheese are rolled in the dough, and the bread is topped with tomatoes and mozzarella. After baking at 180°C for 35–40 minutes, viewers are left with a beautifully golden, layered bread perfect for sharing.

Takeaways

• 😀 Warm water (200 ml) and warm milk (200 ml) are mixed with sugar (2 tbsp), salt (1.5 tsp), and egg (1 pc) to start the dough.
• 😀 Yeast (8 g or 2 tsp) is added, followed by flour (670-720 g) in parts, and mixed well with a spatula.
• 😀 Kneading the dough for 4-5 minutes is essential, followed by another 2-3 minutes of kneading with vinegar (9%, 2 tsp) for added smoothness.
• 😀 The dough should become smooth, sticky to the hands, and left to rise for 50-60 minutes under a towel.
• 😀 After resting, divide the dough into two equal parts, roll into balls, and let them rest for 10-15 minutes.
• 😀 Roll out the dough into a 45x55 cm sheet, then grease with melted butter (120 g) and fold it multiple times.
• 😀 The repeated folding method helps create an airy and flaky texture in the dough.
• 😀 After resting in the fridge for 30-35 minutes, roll out the dough again (35x40 cm).
• 😀 Add ham (300 g) and cheese (300 g) to the dough, roll it into a tube, and place it on a baking tray.
• 😀 Cherry tomatoes (9 pcs) and mozzarella cheese (9 pcs) are added to the dough slices, and it is brushed with an egg yolk and milk mixture before baking at 180°C (360°F) for 35-40 minutes.
• 😀 Vinegar makes the dough fluffier, resulting in a beautiful and layered bread that is both appetizing and delicious.

Q & A

Why is warm water used in this recipe?

Warm water helps to activate the yeast more efficiently, ensuring the dough rises properly.

What is the purpose of adding vinegar to the dough?

Vinegar makes the dough fluffier by helping to create air pockets, which results in a lighter and more airy texture.

What role does the egg play in this recipe?

The egg helps to bind the ingredients together and adds richness to the dough, contributing to its texture and flavor.

Why do you knead the dough for several minutes?

Kneading the dough develops the gluten, which gives the dough structure and elasticity, allowing it to rise well and hold its shape.

How do you know when the dough has been kneaded enough?

The dough should become smooth and slightly sticky to the touch, indicating that it has developed enough gluten for good structure.

What is the reason for resting the dough for 50-60 minutes?

The resting period allows the dough to rise and double in size, which helps in creating a light and fluffy texture when baked.

What is the significance of dividing the dough into two parts?

Dividing the dough allows for more even portions, making it easier to shape and ensuring consistent baking results.

Why is the dough rolled out to specific dimensions (45x55 cm)?

Rolling the dough to a specific size helps control the thickness, ensuring even baking and allowing space for the fillings.

Why should the dough be refrigerated after folding it several times?

Refrigerating the dough allows the layers to set, making the dough easier to handle and resulting in a flakier texture when baked.

How do you achieve the layered effect in this recipe?

The layered effect is created by repeatedly greasing and folding the dough, which creates thin layers that puff up during baking, resulting in a flaky texture.

What is the purpose of placing tomatoes and cheese in the dough slices?

The tomatoes and cheese add flavor, moisture, and a visually appealing touch to the baked bread, enhancing both its taste and presentation.

What temperature and duration are required for baking this bread?

The bread should be baked at 180°C (360°F) for 35-40 minutes, or until golden and cooked through.