A generous blend of wheat, rye and spelt flours
give this bread a hearty flavor with a great dense chewy interior.
A dark brown crust, gives great texture and
crunch to the crust.
As Always,
ENJOY!
Recipe Source: Trevor J. Wilson, YouTube
INGREDIENTS
250g bread flour
96g spelt flour
48g rye flour
330g water
Autolyse 1-2 hours
75g starter
9g salt
Mix final dough until smooth. In the first 2 hours do 4 folds. Let rise 12 hours retarded ferment in the refrigerator. Bake in a dutch oven at 475 for 30 min. covered and 20 min. uncovered.
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