Ein Rezept von Bloggerin „Wasmachstdueigentlichso„. Meine Brote sind nicht so extrem aufgegangen und sind daher nicht so locker und luftig, und ich glaube, dass ich zu wenig Wasser an den Teig getan habe. Bei dem Mehl, das ich benutze, nehme ich bei meinem anderen Brot immer mehr Wasser als im Rezept steht, weil es das „schluckt“. Aber dieses Mal wollte ich mich doch mal an das Rezept halten … schmecken tut es jedenfalls so richtig gut!
Vielleicht lag es auch an der Hefe? Ich habe ganz normale Frischhefe genommen und keine „Turbohefe“.
Hier das Ergebnis. Wie gesagt, der Geschmack ist hervorragend.
(English will follow after the photo.)
… This is a recipe of blogger „Wasmachstdueigentlichso„. My breads did not rise as much as they should have, and are not as fluffy as they are supposed to be. I believe that I took too little water. Normally when I bake bread, with the flour I use, I take more water than mentioned in the recipes, because the flour „swallows“ it. But this time I wanted to stick to the recipe … however, the taste is really nice!
Maybe it was because of the yeast? I used normal fresh yeast and not „turbo yeast“. Above the result. As already said, it tastes really well!
Ingredients and preparation:
Day 1: Knead together
530 g wheat flour, 18.7 oz
60 g spelt flour, 2 oz
4 g yeast, (in ounces that’s a smidgen)
13 g salt, 0.5 oz
13 g brown sugar and 0.5 oz
280 ml luke warm water. (9.5 oz)
Cover the dough with a tea towel and fold after 20, 40 and 60 minutes. Then cover the bowl with foil and a lid and put it in the refridgerator.
There it will stay for two nights (yes, you read correctly). The dough has grown enormously. Divide it into three pieces on a plate dusted with flour. If you can, fold the skin from the sides over to the middle. Cover with a tea towel and let it rest for an hour.
After one hour form two breadlike shapes and four small ones out of the dough, cover again and let rest for another hour.
After that hour heat the oven to 250 degrees Celsius (482 F) and place a container with hot water at the bottom of the oven. Wait until the temperature is reached and put in the breads.
Bake for about 20 minutes, then let cool.
Stella, oh, Stella 