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Baking Recipes - Mother Earth Bread



Mother Earth Bread


mother-earth-bread_1.thumb.jpg.a97120497e4e1a973735da59abc08650.jpg250 g wheat flour type 550
250 g spelt flour type 630
300 g water (20 °C / 68 °F)
15 g sea salt

200 g Lievito Madre 


Mix flour, water and salt to a homogeneous dough (6 minutes slow, 3 minutes fast). Let it rest for 30 minutes.
Add the Livieto Madre and knead until the dough is homogeneous (3 minutes fast). Let it rest for 10 minutes.

Shape a round loaf of bread and put it into a well floured proofing basket.

mother-earth-bread_2.thumb.jpg.efde1c1c6d034a271b35446e48c90e2b.jpgTo protect the dough from drying out, I put the proofing basket into an inflated plastic bag, which I knotted.

I placed it in the cellar at a Temperatur of 14 °C / 57 °F. After 14 hours I let the dough acclimatize at room temperature for 1 hour, while the oven preheated to 270 °C / 518 °F.

I baked it for 3 minutes with steam at 250 °C / 482 °F and another 47 minutes at 220 °C / 428 °F.


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Whether one gets a coarse or small pores in the bread crumb depends on the recipe and the dough processing.

I think it's just perfect for a Gauda.



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1 hour ago, Tomster said:

I think it's just perfect for a Gauda.

But don’t try to align the holes or you might get OCD. 😂

  • Haha 1
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