Zubereitung
30 分钟
Ruhezeit
12 小时
Garzeit
1 小时 50 分钟
Portionen
1
Soaked grains
200 ml water
150 g light spelt flour
Dough
Soaked grains
250 g light spelt flour
1½ tsp salt
¼ cube of yeast (about 10 g)
100 ml water
Shaping
Sunflower oil for greasing
Flour for shaping
Soaked grains
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
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
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
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
在 发酵专业烘烤技术 期间为 32 1 小时°C
Continue working the dough after it has risen.
将发酵桶预加热 热风 到 200°C
Preheating finished. Put the food in.
在 表面撒面粉专业烘烤技术 期间为 200 40 分钟°C
Turn the food out of the tin. Continue baking.
在 热风 期间为 200 10 分钟°C
Zusätzliche Informationen
Rezeptnummer
S33
Erstellt von
V-ZUG 瑞族
Erstellt am
2022/1/26