Delfina`s Slump
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough: (pre-dough)
- 175 g spelled flour, type 630
- 90 g water
- 1 g yeast, fresh
For the dough:
- 225 g wheat flour (type 550)
- 5 g yeast, fresh
- 170 g water
- 25 g oil (avocado oil, if necessary olive oil is also possible)
- 8 g salt
- Flour for the work surface
For painting:
- some soda lye (4%)
- some salt (pretzel salt) for sprinkling
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the pre-dough well and let it mature for 24 hours at room temperature in a well-sealable can / bowl.
- The next day, knead the pre-dough with the remaining dough ingredients in the food processor with the spiral mixer on level 2 in 10 minutes to form a dough. The dough remains very viscous. Cover this dough and let it rise for 90 minutes.
- Flour the work surface heavily and carefully pour the dough on it. The dough is still very viscous and difficult to handle. Divide the dough into two equal parts with a dough card or a sharp knife. Now fold each dough piece from one of the short sides towards the middle, fold the second short side over it and press lightly on the edge. Now fold lengthways in the middle and press the edges a little.
- Place this pressed edge down on a well floured cloth / baker`s linen. Do the same with the second dough piece. Cover with a floured cloth and let rise for 45 minutes.
- In the meantime, preheat the oven to 250 ° C top / bottom heat. At the end of the walking time, place the dough pieces on a baking sheet lined with baking paper, lengthening each dough piece a little. Now carefully brush with the sodium hydroxide solution and sprinkle with salt. Put in the oven and turn the temperature down to 220 °. Bake ready in 25 minutes.
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