Quarkbrot

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    25

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This is a Bread that I Developed for a Class in whole grain baking that I taught at King Arthur’s Baking Education Center. Quark is a cultured soft cheese, commonly used in German baking. It not only provides a bit of acidity, it also contributes some smooth lactic notes to the finished loaves (as does the milk powder in the formula). Substitutes for quark include crème fraîche, fromage blanc (a French cultured cheese similar to sour cream), yogurt, or ricotta (although ricotta will not add tanginess). With only 20 percent of the flour being acidified, the comparatively mild sourness contrasts nicely with the flavors of the milk powder and quark. I particularly like these loaves when they are topped with rye chops, which one does by pressing the tops of the shaped loaves into a damp cloth and then into a tray of chops. They not only look interesting, the chops also bring a nice crunch to the eating quality of the bread.

Pre-Fermented Flour: 20%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 12 lb 6 kg 1 lb, 3.2 oz 60 %
Medium-Rye Flour 4 lb 2 kg 6.4 oz 20 %
Rye Chops 4 lb 2 kg 6.4 oz 20 %
Water 14 lb 7 kg 1 lb, 6.4 oz 70 %
Quark 3 lb 1.5 kg 4.8 oz 15 %
Milk Powder .6 lb .3 kg 1 oz 3 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .34 lb, fresh .17 kg, fresh .18 oz, instant dry 1.7 %
Total Yield 38.34 lb 19.17 kg 3 lb, 13 oz 191.7 %

Sourdough

Medium-Rye Flour 4 lb 2 kg 6.4 oz (1⅝ cups) 100 %
Water 3.2 lb 1.6 kg 5.1 oz ( cup) 80 %
Mature Sourdough Culture .2 lb .1 kg .3 oz (1 T) 5 %
Total 7.4 lb 3.7 kg 11.8 oz

Soaker

Rye Chops 4 lb 2 kg 6.4 oz (1⅜ cups) 100 %
Water 5 lb 2.5 kg 8 oz (1 cup) 125 %
Total 9 lb 4.5 kg 14.4 oz

Final Dough

Bread Flour 12 lb 6 kg 1 lb, 3.2 oz (4⅜ cups)
Quark 3 lb 1.5 kg 4.8 oz ( cup)
Milk Powder .6 lb .3 kg 1 oz (2 T + 2 tsp)
Water 5.8 lb 2.9 kg 9.3 oz (1⅛ cups)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .34 lb, fresh .17 kg, fresh .18 oz, instant dry ( tsp)
Sourdough 7.2 lb 3.6 kg 11.5 oz (all less 1 T)
Soaker 9 lb 4.5 kg 14.4 oz
Total 38.34 lb 19.17 kg 3 lb, 13 oz

Method

  1. RYE SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. SOAKER: Make the soaker by pouring cold water over the rye chops. Cover with plastic to prevent evaporation. Some or all of the dough’s overall salt can be added during hot weather.
  3. MIXING: Add all the ingredients to the mixing bowl. Mix on first speed for 3 minutes to incorporate the ingredients. Adjust hydration as necessary. Mix on second speed for another 3 to 3½ minutes, to moderate gluten development. Desired dough temperature: 76°F.
  4. BULK FERMENTATION: 1 hour.
  5. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. FINAL FERMENTATION: Approximately 1 hour at 76°F.
  7. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for approximately 25 additional minutes for a 1.5-pound loaf. Oval loaves will take slightly less time to bake.