Buttermilk – Root Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g sourdouh, (wheat sourdouh TA )
- 150 g wheat flour, (type 550)
- 100 g spelled flour (whole rain)
- 130 g buttermilk, lukewarm
- 1 teaspoon salt
- 7 g yeast, (fresh)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm buttermilk.
- Put all ingredients in a bowl and use the dough hook of the mixer to process into a homogeneous dough in approx. 10 minutes. The dough is very soft, but that`s right. Cover and let rest for 30 minutes.
- Place the dough on a floured surface.
- Divide into two or three pieces. Make it oblong and twist it a few times.
- Place on a tray, preferably a baguette tray, and let rise for about 30-40 minutes.
- Preheat the oven to 240 degrees. Slide in the bread, using the flower sprayer to spray vigorously water on the side walls of the oven.
- After about 10 minutes turn the oven down to 200 degrees and finish baking the bread (another 10 to 15 minutes).
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