Laeticias Pain Complet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh, (rye sourdouh)
- 100 g wheat, (whole wheat flour)
- 250 g spelled flour, type 630
- 175 ml water, lukewarm
- 8 g salt
- 0.5 teaspoon ½ bread spice mix
- 0.5 teaspoon ½ baking malt
Print Recipe
Pin Recipe Instructions
- Knead all ingredients with the food processor for approx. 5 minutes on the lowest setting. Cover the bowl and let it rest in a warm place for 20 minutes. Then turn the dough out onto a floured worktop with a spatula. Now knead a few times (maximum one minute), always dusting the dough with a little spelled flour. Shape a body and let it rise twice in a floured fermentation basket (covered with a cloth) in a warm place for 90 minutes.
- Preheat the baking stone or pizza stone in the oven to 250 degrees.
- Now sprinkle some flour on the stone, turn the bread on top and quickly cut 4 times with a razor. Brush with water and put in the oven. After 5 minutes, pour some water into the oven and close quickly. Repeat the process after another 5 minutes. Now wait another 5 minutes and pour water into the oven again. Turn the temperature down to 200 degrees and bake for another 25-30 minutes.
- Place the bread on a wire rack (over a bowl so that air can come in), cover with a kitchen towel and let cool down completely.
- The bread is crispy on the outside and airy on the inside, fluffy with nice pores. If you don`t trust your sourdough, you should add some yeast, about 5g dry yeast. I baked it without.
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