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tspelt_buns: improve wording - 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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Submodules |
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--- |
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commit 82786167fb98b1a3facfe6370f7a051d350e1fc7 |
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parent 5de286fd23959776a4b42c591d3a1d401a9738a1 |
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Author: Anders Damsgaard <anders@adamsgaard.dk> (mailto://) |
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Date: Sun, 3 Oct 2021 15:48:10 +0200 |
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spelt_buns: improve wording |
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Diffstat: |
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M spelt_buns.md | 18 ++++++++++-------- |
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1 file changed, 10 insertions(+), 8 deletions(-) |
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--- |
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diff --git a/spelt_buns.md b/spelt_buns.md |
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t@@ -1,25 +1,27 @@ |
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# Ingredients |
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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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+- 730 g (or ml) cold water |
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+- 1000 g fine whole-grain spelt flour, I use Mamone from Netto |
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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/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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2. Add remaining ingredients, optionally add seeds |
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-3. Knead for 5 mins in kneading machine |
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+3. Knead for 8 mins in kneading machine |
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4. Remove bowl from machine |
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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 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. Repeat steps 5 and 6 three times |
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+8. Let rise under tight cover or lid on kitchen table for 3-4 hours |
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+6. Turn on oven at 275 degrees C one hour before baking on 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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8. Cut the dough into squares and place on baking sheet with graham flour |
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surfaces facing up and down |
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-9. Bake on pizza stone or baking steel until golden brown (approx 5-6 mins) |
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+9. Bake until golden brown (approx 5-10 mins) |
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+ |
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+If not to be eaten within the same day, I recommend deep freezing |
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+the bread as soon as it has cooled down. |
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