Sauerteigbrot mit Emmer
Ingredients
For the starter:
- 7 oz sourdough mixture 200 g
- 8-3/4 oz emmer flour 250 g
- 8-3/4 oz water 250 g
For the main dough:
- 35 oz emmer flour 1 kg
- 17 oz lukewarm water 500 g
- .7 oz salt 20 g
- .35 oz yeast 10 g
- 2 tsp honey
Instructions
- For the pre-dough, the night before you plan to bake, mix the sourdough mixture with wholemeal flour and water. Let rest for 12 hours.
- For the main dough, mix lukewarm water with yeast. Add honey and let stand for 5 minutes. Mix the salt and emmer flour.
- Using a food processor, mix the pre-dough with the yeast water. Add flour and knead everything for about 10 minutes. Let the dough rise for 30 minutes.
- Flour your proofing basket well. Knead the dough briefly again on a floured work surface until it is less sticky. Put it in proofing basket and let rise for 1 hour.
- Preheat the oven with a baking tray to 445° F (230 ° C). Using a spray bottle, spray into the oven several times so that a lot of steam is generated. Turn the bread out of the proofing basket onto the baking sheet and score if necessary. Sprinkle with water and bake for 10 minutes.
- Briefly open the oven door once. Turn the oven down to 390° F (200 ° C) and bake for another 40 minutes. Near the end of the bake, cover the bread with aluminum foil, if necessary, so that it does not get too dark.
- Let the bread cool well before cutting.
