baking Baking Recipes - Mother Earth Bread
Mother Earth Bread
Ingredients:
250 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
Preparation:
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.
To 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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