MORGAN HIPWORTH’S ULTIMATE VEAL SCHNITZEL
30 mins
4 people
A little more challenging
Ingredients
- 600ml buttermilk (room temperature)
- 500g bread (strong) flour
- 250g plain (all-purpose) flour
- 7g dried yeast
- 15g salt
- You will need one 10x10x26 cm baking tin
Procedure
- Sift the flour and yeast together into a large mixing bowl
- Add the salt and the buttermilk and mix well, by hand, until the dough comes together, and all of the flour is hydrated
- Turn out onto a floured bench and knead for about 10 minutes until dough is elastic and smooth. Put the dough back into a clean bowl and cover with clingfilm
- Put the dough into the AEG SteamPro Oven. Navigate to the Steam menu and select the dough proofing function. Proof until the dough has doubled in size (around 1 hour)
- Turn the dough out onto your lightly floured work surface and divide it into three equal pieces. Roll each piece into a ball
- Place the 3 balls of dough into the baking tin, smooth side up. Place the baking tin back into the oven on the proofing setting for around 1 hour, or until the dough reaches the top of the tin
- Switch the oven to the dough baking setting (180°C) and bake for around 40-45 minutes until the top is dark golden
- The loaf is cooked when the internal temperature reaches 90°C
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely
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