Greetings Dear Readers.
SPELT SOURDOUGH..
Are YOU ready for Spelt? Really ready or jurst loafing about! Don't snort like that, I thought that was pretty funny.
Get a pad and pen as YOU may need to go to buy a couple of these ingredients.
10g of FRESH Yeast. Rub this into fine crumbs.
600mls lukewarm water.
550g Spelt Flour.
3 tsp of crumbled Sea Salt.
350g strong White Flour.
Extra flour for dusting.
A large baking sheet.
Cream the yeast in a bowl with half of the water.
When smooth, stir in 300g of Spelt flour to make a thick batter, cover this with a damp cloth and put somewhere slightly warm 24 hours, it should look bubbly and slightly grey (curious but true).
The next day you stir in the remaining water and make a smooth batter.
Transfer to a larger bowl, mix in the salt plus the rest of the Spelt flour with your hands, then slowly add add enough of the strong White flour to make a soft but not sticky dough.
Turn the mix out onto a floured surface and knead for 10 minutes, if it is sticking to your hands, add extra flour.
Return the mix to the larger bowl, cover it again with a damp cloth and let it rise at a cool to normal room temperature for about 3 hours, it should have doubled in size.
Turn the mix back onto a floured surface and knock the dough back and knead for a minute.
The dough should now be firm enough to hold the shape during baking, if it is too soft, work in a
little extra White flour.
Shape it into a round loaf and place on the floured baking sheet.
Drape it loosely with a dry cloth and let it rise for the final time for 1 1/2 - 2 hours. It should double in size again.
Slash the top several times with a sharp knife.
Sprinkle the top with White flour.
Bake in a preheated oven at Gas Mark 7 - 425F for 20 minutes.
Reduce the heat down to Gas Mark 6 - 400F for a further 15 minutes.
The loaf should sound hollow when knocked underneath.
Allow the loaf to cool on a wire rack.
Yes, I know it takes time but do try making it and YOU will enjoy it as it is a great bread! WE slice and freeze the slices individually, for it is wonderful toasted.
Off WE go in haste as SHE is going to North London to meet up with a couple of men, a father and his son, whom SHE has not seen for twenty years! Lovely men, experts in their craft.
WE will post again later today. Toot-Toot.. SHE has to catch a train..
GeeGee Parrot.
January 9th, 2014.
SPELT SOURDOUGH..
Are YOU ready for Spelt? Really ready or jurst loafing about! Don't snort like that, I thought that was pretty funny.
Get a pad and pen as YOU may need to go to buy a couple of these ingredients.
10g of FRESH Yeast. Rub this into fine crumbs.
600mls lukewarm water.
550g Spelt Flour.
3 tsp of crumbled Sea Salt.
350g strong White Flour.
Extra flour for dusting.
A large baking sheet.
Cream the yeast in a bowl with half of the water.
When smooth, stir in 300g of Spelt flour to make a thick batter, cover this with a damp cloth and put somewhere slightly warm 24 hours, it should look bubbly and slightly grey (curious but true).
The next day you stir in the remaining water and make a smooth batter.
Transfer to a larger bowl, mix in the salt plus the rest of the Spelt flour with your hands, then slowly add add enough of the strong White flour to make a soft but not sticky dough.
Turn the mix out onto a floured surface and knead for 10 minutes, if it is sticking to your hands, add extra flour.
Return the mix to the larger bowl, cover it again with a damp cloth and let it rise at a cool to normal room temperature for about 3 hours, it should have doubled in size.
Turn the mix back onto a floured surface and knock the dough back and knead for a minute.
The dough should now be firm enough to hold the shape during baking, if it is too soft, work in a
little extra White flour.
Shape it into a round loaf and place on the floured baking sheet.
Drape it loosely with a dry cloth and let it rise for the final time for 1 1/2 - 2 hours. It should double in size again.
Slash the top several times with a sharp knife.
Sprinkle the top with White flour.
Bake in a preheated oven at Gas Mark 7 - 425F for 20 minutes.
Reduce the heat down to Gas Mark 6 - 400F for a further 15 minutes.
The loaf should sound hollow when knocked underneath.
Allow the loaf to cool on a wire rack.
Yes, I know it takes time but do try making it and YOU will enjoy it as it is a great bread! WE slice and freeze the slices individually, for it is wonderful toasted.
Off WE go in haste as SHE is going to North London to meet up with a couple of men, a father and his son, whom SHE has not seen for twenty years! Lovely men, experts in their craft.
WE will post again later today. Toot-Toot.. SHE has to catch a train..
GeeGee Parrot.
January 9th, 2014.
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