The house bread.
The bread consists of three types of dough: scald, pre-ferment and sourdough.
They are prepared in parallell and combined into the main dough after 11 hours of rest.
- 50 g Buckwheat Flour
- 100 g Boiling Water
- 150 g Spelt Flour (Type 630)
- 100 g Water (~20°C)
- 2 g Fresh Yeast (or 0.7g Dry Yeast)
- 100 g Spelt Flour (Type 630)
- 30 g Sourdough Starter
- 50 g Water (~20°C)
- 400 g Spelt Flour (Type 630)
- 205 g Water (~20°C)
- 15 g Salt
- 2 g Bread Seasoning
Start 16 hours prior to the bread being ready to eat:
- 21:00 : Prepare scald, pre-ferment & sourdough - Rest for ~11 hrs
- 08:00 : Preparre main dough - Rest for ~1,5 hrs
- 09:45 : Form the dough roung and place in fermentation basket - Rest for ~1,5 hrs
- 11:15 : Bake for ~45 minutes
- 12:30 : Cool off
Add buckwheat flour to a heat-resistant bowl and pour over the boiling water. Stir with a spoon until a stiff, homogenous paste forms. Close bowl with cloth and a string or rubber band.
Add yeast to a bowl. Add water and stir until the yeast is dissolved. Add flour and mix until a homogenous dough forms. Close bowl and let it sit at room temperature for an hour. Put it in a cool place for the remaining 10 hours.
Mix flour with sourdough starter and water. Knead into a homogenous dough. Cover it with a wet cloth and let it rest at room temperature.
After 11 hours of rest, add spelt flour to a bowl. Add scald, pre-ferment, sourdough, salt, bread seasoning and water to the bowl. Knead into a homogenous dough.
The dough is ready when it has a velvet-silky consitency, holds it's shape and is easily removed from the bowls surface.
Put a wet cloth on the bowl and let the dough rest for ~1.5 hours at room temperature.
Generously cover the working surface with flour and take the dough out of the bowl to carefully form a ball. Don't knead the dough at this point and try to let as little gas out of the dough as possible.
Put a cloth into the fermentation basket and generously cover it with flour. Take the dough ball and flip it into the basket upside down. Cover the dough with the protruding parts of the cloth and let it rest for another ~1.5 hours.
After an hour, pre-heat the oven to 230°C. Put a heat resistent bowl filled with water into the oven.
Flip the fermentation basket onto the baking plate and remove the basket and the cloth. Bake the dough at 230°C for 10 minutes. Lower the heat to 210°C and keep on baking for another 30-40 minutes.