Instruction bread baking
There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.
Ingredients
Whole spelt bread with sourdough
- 500 g whole spelt flour
- 5 g salt
- 100 g ready sourdough
- 300 ml water
Whole spelt bread with dry yeast
- 500 g whole spelt flour
- 5 g salt
- 7 g dry yeast equivalent to 1 sachet
- 300 ml water
Whole spelt bread with fresh yeast
- 500 g whole spelt flour
- 5 g salt
- 20 g fresh yeast
- 300 ml water
Instructions
Whole spelt bread with sourdough
- The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
- Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
- Mix and knead the dough mixture.
- The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
- Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
- Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
- After that, the dough should definitely be left to rise overnight at room temperature.
- The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
- Then place it in a proofing basket, previously lined with a cloth and flour.
- Place the bread dough in the proofing basket with the "cap" facing down.
- Now let it rest covered for about 2 hours.
- Pour the bread dough into a coverable pan lined with baking paper.
- Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
- Cut the top of the dough a few more times and then bake, covered, in the oven.
- How long and at what temperatures you can see in my individual bread variations.
Whole spelt bread with dry yeast
- Mix all dry ingredients. Add lukewarm water and knead the dough.
- Let it rise covered at room temperature for 1 hour.
- Place the dough on a floured surface and knead briefly.
- Then "round" or "fold" and let rise again covered for about 2 hours.
- Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.
Whole spelt bread with fresh yeast
- Mix the fresh yeast with a little warm water in a cup until it liquefies.
- Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
- For more steps, see whole spelt bread with dry yeast.
Notes
Elongated shape
and this is how the bread looks ready baked.