Summary

Ingredients

• 400 g flour, spelled flour type 630
• 100 g flour, durum wheat flour (semola di rano duro)
• 20 g yeast
• 10 g salt
• 300 ml water
• 1 pinch (s) sugar, tablespoon baking malt (can also be left out)

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Instructions

1. In a large bowl, whisk 200 ml of lukewarm water with 10g of yeast and 1 pinch of sugar. Vigorously stir in 200g of spelled flour type 630 with a wooden spoon. Cover and let rest for 1 hour.
2. Dissolve the remaining yeast in 100 ml of lukewarm water and add to the pre-dough with the remaining ingredients. Knead everything for about 10 minutes to form a smooth dough that will detach from the bowl wall and no longer stick. Possibly work in a little more water. Cover and let rise for another 45 minutes.
3. Knead vigorously and shape into an elongated loaf.
4. Cover with a cloth and let rise for another 45 minutes on a baking sheet lined with baking paper.
5. Preheat the oven to 250 ° C top / bottom heat.
6. Cut the loaf of bread diagonally about 1 cm deep several times and push the tray into the oven.
7. Now spray vigorously against the oven walls with a flower sprayer so that there is plenty of steam.
8. Reduce the temperature to 200 ° C and bake the bread until golden brown in about 30 minutes.
9. The bread rises very nicely when baked in the oven, so it is important that the loaf is cut deep enough.