Today I’ve got something completely new, at least for my standards. I made bread from spelt flour for the first time – and I was surprised about how much I actually like it. Now, spelt has a little bit of a reputation of being in the eco- or treehugger corner (at least here where I live) but at the end of the days it’s just plain normal flour to work with.
What you need (3 small-sized pizzas):
1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water
I’ve had enough time at hands these days due to lockdown and easter holidays, so I made some bread yesterday for me and the SO. Not very shapely and I could have let it brown a little more but nonetheless a delicious, no-fuss and solid wheat bread for breakfast. Other than my usual no-knead bread, I tried a traditional, simple yeast dough this time. Here’s how:
Hey! In reaction to my recent post on yeast I’ve been asked “what about flour”? Well, I’m not a baker, I’m not into cake, cookies and pastry – just baking bread from time to time.
So here’s my (very condensed and one-sided) information on flour types that I have learned over the last couple of years, with special focus on the differences / translations between american and german. Good sources for more information are cheatsheet.com and weekendbakery.com.
(Concerning that Image: I’ve actually never heard of “Flour Type 812” here in Germany…)
As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.
– Fresh Yeast comes in the form of little cubes, always weighing 42g
– Dry Yeast comes as a powdery substance in little packages, always weighing 7g
After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:
Latest cooking Experiment, yesterday evening for dinner: “Elsässer Flammkuchen” (some kind of french pizza, with a very thin bottom topped with sour cream, onions and bacon). Very yummy, luckily everybody liked it.
Basically, this is a simple yeast-dough: Knead all the ingredients to a firm-to-the-touch dough (I use my food processor). Just knead until it doesn’t stick to the surface of the bowl anymore. Cover with plastic wrap and let it sit in a warm place for at least 2 hrs.
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