September 15, 2012 - 10:45pm
Country Bread
Country Bread with Prefermented dough [1]
one day
Spelt flour 150g
Water 98.7g
Salt 2.7g
Dry Yeast 0.38g
1.Mixing
2.Rise Refrigerator approximately 12 hours.
two day
Spelt flour 135g
Rye flur 15g
Water 97g
Salt 2.7g
Yeast 0.52g
1.Mixing
2.Bulk Fermentation 2 hours. 77F
3.Division, Shaping
4.Second Fermentation 1 1/2 hours.
5.Baking 30 min. 460F
6.Cooling
[2]