Spelt sourdough bread
Today I propose this because I read that the loaf of barley, used in ancient times for baking bread, is an excellent supplement of vitamins and minerals and fat-free. Spelt, almost forgotten for years, has been upgraded, from bakers and caterers, for the preparation of bread, pasta, soups and casseroles. The best product for this loaf is obtained with the sourdough, but it may very well have a good result even with the yeast.
Ingredients (1,20)
- 300 grams flour manitoba
- 200 grams spelled flour
- 100 grams plus 20 grams of water if necessary
- 150 grams sourdough ripening or 15 grams of yeast in cube
- 20 grams extra virgin olive oil
- 4 grams malt
- 15 grams salt
Process
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I put all the ingredients except the salt and leave kneading dough for 6 '.
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Add salt and mix again for 6 'until I get a soft dough but not sticky.
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I let it rise for 60 '.
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I take the loaf of dough, stretch and bend it into three. I'll pull it obtained the rectangle and fold it again into three parts.
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I let it rise for 60 '.
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When risen, I form a loaf.