Using a mixture of White and Wholemeal Spelt, this yeasted bread is proved in a Banneton.
250 g each White and Wholemeal Spelt Flour
325 g Warm Water
25 g Olive Oil,
10 g Instant Yeast
10 g Salt
Mix ingredients together except salt. Rest for 30 Minutes.
Add salt and knead for 6-7 minutes at low speed, or 10 minutes by hand. Put oven with baking stone on at 220°C to heat.
Cover dough and allow to rise until doubled in volume.
Knock back and shape, place in a floured banneton. Cover with a cloth
Allow to prove for about 30 minutes,
Turn onto a floured peel and slash, bake for 25 minutes with steam, then 15 without.
Allow to cool before slicing.
Added by: Richard Dockett
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.