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tspelt_buns: tweak size of portion to 1 kg flour - recipes - various cooking recipes |
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git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
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Log |
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Files |
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Refs |
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--- |
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commit 5d5f7024f69e99dd312e071842c233d94842ccae |
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parent 547b3e3e0083c0e8bf1b990fb0cf5b31411aa692 |
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Author: Anders Damsgaard <anders@adamsgaard.dk> (mailto://) |
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Date: Wed, 30 Jun 2021 09:22:12 +0200 |
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spelt_buns: tweak size of portion to 1 kg flour |
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Diffstat: |
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M spelt_buns.md | 17 ++++++++--------- |
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1 file changed, 8 insertions(+), 9 deletions(-) |
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--- |
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diff --git a/spelt_buns.md b/spelt_buns.md |
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t@@ -1,13 +1,12 @@ |
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# Ingredients |
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-- 15 g yest |
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-- 475 g (or ml) cold water |
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-- 650 g fine whole-grain spelt flour with baking steel or 200 g |
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- whole-grain flour and 500 g wheat flour in normal oven. |
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- Grains and seeds can substitute 50 g of flour |
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-- 15 g salt |
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-- 3 tbsp lemon juice |
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+- 23 g yeast |
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+- 730 g water cold water |
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+- 1000 g fine whole-grain spelt flour |
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+- 23 g salt |
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+- 4 tbsp lemon juice |
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- graham flour |
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-- seeds for putting into dough and as topping (optional) |
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+- seeds for putting into dough and/or as topping (optional) |
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+ |
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# Procedure |
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1. Put water in bowl, dissolve yeast in it |
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t@@ -17,7 +16,7 @@ |
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5. Let dough rest for 5 mins |
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6. Stretch dough 10 times with a wet hand by lifting sides 20-30 cm and turning it over |
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7. Repeat 5 and 6 three times |
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-8. Let rise under tight cover on kitchen table for four hours |
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+8. Let rise under tight cover on kitchen table for 2-4 hours |
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6. Turn on oven at 250 degree one hour C before baking with baking steel or stone |
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7. Spread graham flour on the working surface, pour out the dough on top, and |
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cover the dough surface with seeds or more graham flour |
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