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Retarded Spelt Bread (with Special Kneads) Recipe

Retarded Spelt Bread (with special kneads) Recipe
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Prepare the ingredients before making Retarded Spelt Bread (with special kneads) in your home. Then, follow these steps below to serve Retarded Spelt Bread (with special kneads) for your family or friends.

Ingredients: Retarded Spelt Bread (with special kneads)

  • 300 g very strong white flour
  • 550 g spelt flour
  • 17 g salt
  • 200 g sourdough starter
  • 525 ml water
  • 9 g active dried yeast

How to Make Retarded Spelt Bread (with special kneads)

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Retarded Spelt Bread (with special kneads) in your home by yourself.

    Step 1
  • Combine all of the ingredients, separating the yeast and salt until the water is added
  • Step 2
  • Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
  • Step 3
  • Cover and leave in the fridge over night
  • Step 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.
  • Step 5
  • Stretch out the dough to a rough rectangle or square shape
  • Step 6
  • Fold over the left and right sides, then the top and bottom
  • Step 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
  • Step 8
  • Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
  • Step 9
  • Place the dough in a well floured proving basket and cover
  • Step 10
  • Put the basket in the fridge overnight or all day
  • Step 11
  • Preheat oven to 240 C for 30 mins
  • Step 12
  • Turn out the dough onto your baking surface and score with a razor blade
  • Step 13
  • Throw a cup of water into the bottom of the oven
  • Step 14
  • Quickly put the dough in and shut the door
  • Step 15
  • Turn down to 210C
  • Step 16
  • After 20 mins turn down to 190C
  • Step 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)
  • Step 18
  • Bake for a final 10 mins in the residual heat. Then its done.
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