Cauliflower soup with crispy Pancetta and fresh parsley

Sourdough spelt bread using a proving basket

You know those days when you don’t really feel like cooking dinner? Tonight was one of those days. Instead I baked a big loaf of spelt bread using sourdough and a proving basket. I recently made my very own sourdough starter, so naturally I found a recipe with sourdough.

It turned out great, and a lot larger than I thought it would, which is never a bad thing when it comes to good bread.

Ingredients

6 dl of cold water

7.5 g of fresh yeast

0.75 dl sourdough

20 g sea salt

150g of whole spelt flour

750g of plain flour, I used Vinjett Wheat flour from the Danish brand AMO

Day 1:

Pour the cold water in a bowl with the yeast and stir till the yeast is dissolved. Add sourdough, salt, whole spelt wheat flour and plain flour, and knead well until smooth. If you use a mixer, it will take approx. 10 minutes until the dough done and easily slips off the side of the bowl. Place the dough in a plastic bowl greased with vegetable/ olive oil, cover with cling film and place it in the refrigerator until the next day.

Day 2:

Turn the dough out on a well -floured surface, shape it into a round ball and put it into a proving basket, coated with flour. Cover and leave to raise for a few hours.

Place a baking stone in the oven/ or just use a baking tray as usual and heat the oven to 250 degrees C. Carefully turn the bread onto the hot baking stone. Bake for 35-40 minutes and then allow it to cool on a wire rack. I don’t have a baking stone yet, so I just used the regular tray.

 

And its great with your coffee for breakfast with a bit of honey as well.

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Cauliflower soup with crispy Pancetta and fresh parsley