Put the flour in a mixing bowl. Boil the water and pour into the flour. Mix well and allow to cool.
Cover and leave to rest overnight in the refrigerator.
Dough
Procedure
Knead all the ingredients in a bowl into a soft, moist dough.
Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Shaping
Procedure
Grease the cake tin.
Place the dough on a floured work surface and divide into two. Stretch each portion from all four sides and fold into the centre. Place side by side in the cake tin. Dust with flour.
Allow to proof for 20 minutes.
Baking
Procedure
Preheat the cooking space to 200 °C using the professional baking flour-dusted mode.
Bake the bread on a baking tray in the middle shelf position for 40 minutes.
Turn the bread out of the tin and bake for a further 10 minutes.
Allow the pan loaf to cool down on a wire rack.
Cooking steps
Procedure
Professional baking proofing 32°C for 1 Hrs
Continue working the dough after it has risen.
(Pre-)heat cooking space to 200°C with Hot air
Preheating finished. Put the food in.
Professional baking rustic 200°C for 40 Mins
Turn the food out of the tin. Continue baking.
Hot air 200°C for 10 Mins
Cake tin, about 20 cm long
Baking tray
Wire shelf
Shopping list
Quantity
Ingredient
Sunflower oil for greasing
1½ tsp
salt
300 ml
water
400 g
light spelt flour
Flour for shaping
Soaked grains
¼ cube of
yeast (about 10 g)
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