Today there are so many flour varieties to prove that I had not used spelled, but I have returned. A client that bought Espelta mix (you just have to put water and knead) asked me how to work it and if you could use without adding another flour or incorporating it. I wanted to work with her now that I know a little more and I put on this recipe recipe. The mother mass is done with wheat flour. Keep reading and prepare with recipes.net this homemade bread, you will love the result!
| 🚻 4 Diners | 🕘 24h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make spelled bread and honey: |
| 250 grams of mothers dough 10 grams of salt 30 grams of honey 250 milliliters of toasted beer 2 grams of dry bakery yeast 500 grams of species flour 60 milliliters of extra virgin olive oil extra extra olive oil extra extra virgin olive |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make spelled bread and honey:
1. We put the workshop at 18ºC. We take a large bowl or container and place the mother, salt, honey, olive oil and beer. Mix well with a spatula and add the yeast. We stir and make two short kneaders, leaving a space of 30 minutes between them. In total, it must stand for an hour. Then, we go to block fermentation for 4 hours, making 3 folded, 1 per hour.
2. We divide the bread dough into two, bole and let stand for 15 minutes. We form a round bread and an elongated shape, 520 grams each. We place the rolls in different molds and cover with a cotton cloth with sprinkled flour. We reserve in the refrigerator for 12 hours. After the time, remove the mass from the fridge and leave it at room temperature for an hour and a half.
3. We preheat the oven at 250ºC, up and down. We force a tray with baking paper, place the bread with the bottom up and make some cuts. When the oven is very hot, we pour hot water into a tray and add volcanic stones to form steam. We put the tray with the bread and put the oven only down, without air, for 20 minutes for the bread to rise and form crust. After the time, we activate the heat function up and down with air, and lower the temperature to 220ºC. Let it have just done for approximately 20 minutes, turn off and let cool.
4. I am very happy with the result of this homemade spelled bread. After several tests I have been able to confirm that as the best it is with hydrolysis, short kneading and long fermentations. The taste and texture of this bread is very good. I hope you like it and take advantage, more recipes in my blog target = _blank rel = NOFOLLOWCON The empty fridge.
