A mix of white and spelt flour with a generous sprinkle of fennel seeds
300 grams of strong bread floor
200 grams of spelt or wholemeal flour
10 grams of salt
7 grams of yeast
350 grams of water
50 grams of fennel seeds
Mix everything together and knead till you get a smooth ball of dough, leave to prove (i usually do it overnight) turn out onto a floured surface and shape and leave to prove again for about 20 minutes, then pop it in a pre heated oven 20 mins at 230°C. Continue baking for another 20 mins or so at 210°C until fully baked
Added by: juggling jim
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.