ינגרעדיענץ
פאַר-טייג
- 150 g ווהאָלעמעאַל ספּעלד מעל
- 150 g לאַקוואָרם וואַסער
- 2 g הייוון פריש
קוקינג שטיק
- 200 g ווהאָלעמעאַל ספּעלד מעל
- 200 g בריעדיגע וואסער
הויפּט טייג
- 250 g ספּעלד מעל 1050
- 400 g ווהאָלעמעאַל ספּעלד מעל
- 60 g סאָורדאָוג צוגאַנג
- 14 g זאַלץ
- 150 g לאַקוואָרם וואַסער
- פאַר-טייג
- קוקינג שטיק
ינסטראַקשאַנז
פאַר-טייג
- Weigh the ingredients and stir with a spoon. In a bowl with a lid, let it rise for one hour at room temperature and then put in the refrigerator (4 - 8 ° C) for 24 hours.
קוקינג שטיק
- Pour boiling water over the spelled flour and stir well. Leave covered for one hour at room temperature.
הויפּט טייג
- Weigh the ingredients. Anyone who, like me, has a Kenwood Chef food processor mixes the dough for 5 minutes on the lowest setting. If it is too dry, add water. The dough should be damp and sticky. Then knead for another 5 minutes on the next level.
- I put the moist dough in a sufficiently large plastic bowl with a lid. This dough stays at room temperature for 2 hours and is best folded from the outside inwards every half an hour using a dough card. Then it goes back to the refrigerator with the lid for 24 hours.
- The next day, acclimate for 30 minutes at room temperature. Then take it out of the bowl and shape and grind into a round loaf. If you have, you can put it in a proving basket. There he should rest for another 1 - 1.5 hours with the end up. Preheat the oven to 230 ° C. Since I use a baking stone, preheating takes at least 40 - 45 minutes. Put the bread in the oven and bake with steam for the first 10 minutes. For me, the oven can do that and I also make steam with a spray bottle. After 10 minutes, reduce the heat to 210 ° C and bake for a total of 55 - 60 minutes. Then take the bread out of the oven and let it cool on a rack. The bread tastes good for a long time due to the high moisture content.
- A word about leaven: I take care of my own. It rests in the refrigerator. It's quite frugal, but has no name, which I have been told is modern now. You can use one from the trade or you can rededicate yours. Mine is actually a wheat sourdough. 1 tbsp of it as a starter with 50g water and 50g. Mix wholemeal spelled flour and repeat this process for 3 or 4 days. It has already been rededicated in a spelled sourdough.