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