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Practical Method to Cooking Yummy Retarded Spelt Bread (with special kneads)

Wishing to dine Retarded Spelt Bread (with special kneads) a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with helpful ways on producing a Retarded Spelt Bread (with special kneads) like a famous chef made.

Retarded Spelt Bread (with special kneads)

We hope you got insight from reading it, now let's go back to retarded spelt bread (with special kneads) recipe. You can cook retarded spelt bread (with special kneads) using 6 ingredients and 18 steps. Here is how you cook it.

To cook an unforgettable Retarded Spelt Bread (with special kneads), below are the ingridients needed:

  1. Take 300 g of very strong white flour.
  2. Use 550 g of spelt flour.
  3. Provide 17 g of salt.
  4. Use 200 g of sourdough starter.
  5. Take 525 ml of water.
  6. You need 9 g of active dried yeast.

After preparing the ingridients, now you are ready to prepare your 5-star Retarded Spelt Bread (with special kneads) by following the instructions on this section:

  1. Combine all of the ingredients, separating the yeast and salt until the water is added.
  2. Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding.
  3. Cover and leave in the fridge over night.
  4. The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze..
  5. Stretch out the dough to a rough rectangle or square shape.
  6. Fold over the left and right sides, then the top and bottom.
  7. Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam.
  8. Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands.
  9. Place the dough in a well floured proving basket and cover.
  10. Put the basket in the fridge overnight or all day.
  11. Preheat oven to 240 C for 30 mins.
  12. Turn out the dough onto your baking surface and score with a razor blade.
  13. Throw a cup of water into the bottom of the oven.
  14. Quickly put the dough in and shut the door.
  15. Turn down to 210C.
  16. After 20 mins turn down to 190C.
  17. After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now).
  18. Bake for a final 10 mins in the residual heat. Then its done..

Recipe : Retarded Spelt Bread (with special kneads)

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