Whole Grain Spelt Bread - Part 2: Baking
|Spelt flour||530 Gram|
|Water||350 Gram (1 + 0.5 Cups)|
|Salt||10 Gram (1 + 0.5 Tsp)|
|Honey/2 tablespoon agave||3 Tablespoon|
|Sourdough||1⁄4 Cup (4 tbs)|
Dust some flour on your cutting board hands.
Scrape the dough out with your hands or with a dough scraper dipped in water.
Fold in the sides of the dough. Pat it to make the surface even.
Without lifting it, shape it into a nice round shape.
Sprinkle the dough basket with spelt flour evenly on all sides.
Sprinkle some more rice flour.
Place the dough in the basket, sealed side up.
Place the basket in a plastic bag. Let rise for another 45 minutes.
Preheat the oven to 450 F.
If you use a romatoff baking dish to bake it, put in the oven to preheat it for 30 minutes
Wear gloves and gently roll the dough to the base of eth baking dish. Cover it with the lid and bake for 35 minutes.
Take lid off and bake for 10 minutes, till crust is sufficiently browned.
Bake it to an internal temperature of 195–200 F.
Let it cool for an hour.
Slice and serve!
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