The Basic Spelt is the perfect bread for beginners: without sourdough, uses fresh yeast and a long fermentation time for a better digestion and taste. By baking this bread you can practice all techniques about baking bread. And you only need 6 ingredients: whole spelt flour, white spelt flour, fresh yeast, salt, honey, water.
Arbeitszeit1 StundeStd.
Wartezeit16 StundenStd.
Gesamtzeit17 StundenStd.
Ergibt: 1bread à 650g aprox.
Zutaten
Flour custard
15gwhole spelt flour
45gwater
Main dough
flour custard
295gwhite spelt flour
15gwhole spelt flour
170gwater
10ghoney
1,3gfresh yeast
7-8gsalt
Zubereitung
Flour custard
For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
Main dough & Bulk fermentation
Mix all ingredients except the salt and let rest 20-30 minutes (similar to a Fermentolyse).
Add salt. If using a kneading machine knead maximum 1-2 minutes.
Place in a oiled proofing bowl and let rest 30 minutes.
Do 1 or 2 coil folds every 30 minutes.
Let further rest. The whole bulk fermentation takes about 5 hours at 23°C. The dough should double in size, fill full of air and not started deflating.
At this point place in the fridge over night (12-14 hours).
Place dough on a lightly floured surface and shape as desired. As an example I baked the double amount of dough. I shaped one round...
and the oder as a batard.
Final fermentation
The final fermentation is as follows: 1 hour at room temperature and 30 minutes in the fridge (it helps with the scoring and dough expansion).
Bake
Heat a cast iron pot in the oven at 250°C (this takes at least 30 minutes).
Place the bread on a baking paper, score (only with the batard, the round bread should open by itself) and carefully place in the hot cast iron pot. Place the lid on top. Reduce the temperature to 230°C.
After 12-15 minutes open the lid a little bit (but let it still in the oven) so that the steam can get out of the pot.
Bake another 12-15 minutes until the bread is cooked through.
Notizen
Once you have more practice, you can increase the water by 20g. The crumb will get more open by doing so. Additionally it is important to know that the water needed always depends on the flour. So take care that your flour might need more or less water than it stays in the recipe.