John Myers
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Buttermilk Crust from My Bakery
The perfect buttermilk crust from my bakery recipe with a picture and simple step-by-step instructions.
Buttermilk crust from my bakery
Source piece
- 5 g Psyllium husks
- 100 ml Water
Main dough
- Source piece see above
- 400 g Spelled flour 630
- 185 g Durum wheat semolina
- 110 ml Lukewarm water
- 250 ml Buttermilk at room temperature
- 1,25 tsp Salt
- 0,5 g Fresh yeast
- 10 ml Rapeseed oil
- Sesame seeds to sprinkle as you like
Source piece
- Put the flea seed husks in a bowl and pour the water over them. Mix with a spoon and let stand / swell for at least 10 minutes.
Main dough
- Take a mixing bowl, weigh in and add all the ingredients one after the other. Knead with clean hands for a few minutes (4). Then cover with a lid or a clean cloth and place in a warm place for 24 hours.
- After about half the time, the whole thing is stretched and folded once. The next day, flour the work surface or sprinkle sesame seeds on top. Knead the bread dough and shape it into a round or oblong loaf. Then take a round / elongated baking pan / proofing basket, also flour it and place the loaf of bread in it, cover and leave for about 1 hour (GO) in a warm place.
- Place the baked bread in a round / oblong baking pan or in a pot that has been preheated in the oven to 230 degrees top / bottom heat. The whole thing is baked for about 40 minutes with the lid on and then you take it off. Bake for another 10 to 15 minutes so that the bread has a nice crust.
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