Amazing bread form soups, breakfast and lunch as a quick sandwich.
- 500gr wholemeal flour finely blended
- 500 gr strong flour
- 800 gr water
- 10 gr dried yeast
- 20 gr salt
- 20 gr olive oil
- 20 gr rice malt ( not essential)
First of all in the early morning prepare the polish mixing 200gr of the strong flour with 200 gr of water and add the dry yeast. Leave to grow and produces bubbles for the next 2-3 hours.
Procede sequently by adding the malt, the rest of the flour and the rest of the water.
Let rest for 1 hour, then starting the usual folding procedure. Fold the bread every 15 minutes for at least an hour.
Shape your loafs or balls and lay them into your Bread Prooving Basket
Prove slowly in the fridge over night. In the morning put the loafs into a cold oven, set the temperature and start your cooking. Bake the bread for at least 35 minute per kg.
Rest, slice enjoy. Share your bread and this recipe with your friends.
I have learnt my baking skills through the use of books, one of the most influencing book I have used is this one.Dough: Simple Contemporary Bread; the author Richard is an amazing baker, and you can feel his love for baking just by reading and looking at his bread.
with passion and love