You have got to try this bread, seriously, perfect texture, country stile crust and taste to die for !
for the biga
100 gr flour
1/4 tsp dry yeast
50 ml - 75 ml water
for the bread
450 gr spelt flour
1 tsp salt
300 ml water
First, make the biga: in a small bowl pour in the water, add the yeast and little by little the flour.Using a silicone spatula make a dough.
Cover the dough with a cling film and leave it on room temperature for at least 18 hours up to 24 or a bit longer.
Next day make the bread: Put 300 ml of water into a big bowl, add the biga mixture and mix everything up using your hands.
Add the flour and make a dough.
Kneed the dough for a while before adding the salt ( sprinkle the salt all over the dough ) and continue kneading.
Now roll the dough and fold it like a envelopе.
Put the dough back in a bowl, cover with cling film and leave it to double the size for minimum of 3 hours.
After that, put the dough on flowered surface, flat the dough and fold it like a envelopе just like you did before.
Let the dough rest for minimum of 30 minutes.
I usually bake all my breads in a meat roaster.
Put the roaster dish with its lid in a cool oven, heat the oven to 220 C, when the oven is ready, take the roaster out, place the bread inside, cover with lid and put it back in the oven.
Bake the bread on 220 C for 20 minutes then 30 more minutes on 190 C.
If you haven't got a roaster, you can bake the bread in a ordinary baking tray, make sure the dough is covered with generous amount of flour or semolina.
Added by: Laura Bigsby
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.