Skyr Baguette
for about 3 baguettes
For some time now, it has been impossible to imagine supermarket shelves without it: Skyr! A traditional Icelandic dairy product and a real protein bomb, with a really low fat content, but still much creamier than the well-known low-fat quark. Skyr forms the basis of this baguette and ensures that it stays nice and juicy on the inside. We knead the dough with the GASTROBACK® Design Stand Mixer Advanced Digital and then we bake the baguette really crispy in the GASTROBACK® Design Bistro Oven Bake & Grill.
Ingredients
- 500g Skyr
- 450g spelled flour
- 1 cube of yeast
- 2 tbsp olive oil
- 2 teaspoons of salt
- 1 tbsp of sugar
- 2 tbsp lukewarm water
Preparation
Crumble the yeast in the lukewarm water and mix with 1 tablespoon of sugar. Let stand briefly to activate the yeast.
Pour all other ingredients into the mixing bowl of the GASTROBACK® Design Stand Mixer Advanced Digital. Knead the dough well for 4-5 minutes. Then cover and place in a warm place for 30 minutes.
Flour the work surface, take the dough out of the bowl. Dust the dough from above with a little flour. Now cut off three pieces of equal size with a dough card. Twist them up and place them on a baguette tray. If you like, you can also sprinkle seeds on the baguette. Preheat the GASTROBACK® Design Bistro Oven Bake & Grill to 200 degrees circulating air. Cover the baguettes again for about 20 minutes.
Place an ovenproof bowl of water in the oven. Bake the baguettes for 25-30 minutes until golden brown.
The baguette can be frozen without hesitation and freshly baked if necessary. If you like, you can also form small buns from the dough.
