Delfina's Smurfs

Ingredients for 2 servings:

• 175 g spelt flour, type 630
• 90 g water
• 1 g yeast, fresh
• 225 g wheat flour (type 550)
• 5 g yeast, fresh
• 170 g water
• 25 g oil (avocado oil, olive oil will do in a pinch)
• 8 g salt
• Flour for the work surface
• some baking soda lye (4%)
• some salt (pretzel salt) for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 2 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 3 hours

a kind of “pretzel ciabatta”

Knead all of the ingredients for the pre-dough thoroughly and leave to rest at room temperature for 24 hours in a tightly sealed container/bowl. The next day, knead the pre-dough with the remaining dough ingredients in a food processor using the spiral mixer on speed 2 for 10 minutes until you have a dough. The dough will remain very viscous. Cover and let it rise for 90 minutes. Now flour the work surface heavily and carefully place the dough on it. The dough will still be very viscous and difficult to handle. Divide the dough into two equal pieces using a dough scraper or a sharp knife. Now fold each piece of dough towards the middle from one of the short sides, fold the other short side over it, and lightly press the edges firmly. Now fold it in half lengthwise and lightly press the edges firmly. Place this folded edge down on a well-floured cloth/baker’s linen. Do the same with the second piece of dough. Cover with a floured cloth and let rise for 45 minutes. In the meantime, preheat the oven to 250°C (top/bottom heat). Once the rising time is over, place the dough pieces on a baking sheet lined with baking paper, stretching each one slightly. Carefully brush with the baking soda solution and sprinkle with salt. Place in the oven and reduce the temperature to 220°C (425°F). Bake for 25 minutes.