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@ Eprahs
2024-11-04 11:40:33
Baking notes
Recipe adapted from Youtube Video by The Cool Kitchen - https://www.youtube.com/@TheCoolKitchen
Note that youtube recipe is asking for 1tablespoon of salt, which is waaaaaay too much. Recipe works fine with a teaspoon,, but your mileage may vary. Play around with it.
You don't need to proove modern packet yeasts in my experience... just yolo it.
If you want an extra crispy crust, add a second baking pan to the base of the oven as you pre-heat. Then once you've placed the dough in, to the oven, take some boiling water and pour into the second baking tray. This gives you a steam oven on a budget :)
Details
⏲️ Prep time: 15mins (not including time for dough rises)
🍳 Cook time: 30mins
🍽️ Servings: 5
Ingredients
• 500 grams wholemeal spelt flour
• 1 packet baker's yeast (10grams)
• 350 ml lukewarm water
• 1 tablespoon honey
• 1 teaspoon salt 🧂
Directions
• Preheat your oven to Preheat oven to 430°F and put a baking tray in at the same time to heat up.
• Add all ingredients to a bowl (best to use a stand mixer to save time, but you can do by hand too. Mix and knead until the dough comes together. After about 5 mins you should have a moist dough that doesn't stick to your hands... if it is a bit sticky, just add a bit more flour (different flours like differenent amounts of water)... If too dry, add a bit more water... etc.
• Remove dough from bowl & form into a ball (smooth on top, never mind if not perfectly smooth on its base). Put back in a bowl and cover with a damp cloth. Allow to rest for 30mins/1hr until dough has roughly doubled in size. Time will depend on the ambient temp where you are. In the tropics, 30mins is just fine.
• Take risen dough out of bowl and put on a floured surface and press the gas out of it... flatten the dough with your hands, and then fold each edge in until you have a rectangle (video makes this bit clear). Then roll the rectangle up into a cylinder. This gives you a nice tight dough for baking. Pinch the ends of the cylinder to seal the dough.
• Place dough onto a baking sheet/ piece of parchment paper etc... cover with damp towlel and let rise for 15/30mins
• Score the risen dough (a razer blade, clean box cutter, or serrated knife works well) , this lets steam escape from the loaf as it bakes without slpititng it in ways you wouldn't like.
• Take your hot baking tray out of the over and transfer your dough onto it. Pop into oven.
• Bake at 430°F (220°C) for 15mins, then reduce oven temp to 350°F (180°C) for the final 15mins. Total bake time 30mins.
• Remove from oven and allow to cool for 20-30mins
Enjoy :)