Baking Bread: spelt bread from Belgium

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Whether baking bread or forming a government: In Belgium, everything takes a bit of time. Why? The Georg Matthes, Europe correspondent of the Deutsche Welle and a passionate Baker white.

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Georg Matthes bakes Belgian spelt bread

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Georg Matthes bakes Belgian spelt bread

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time, the Belgian spelt bread.
 

Ingredients:

Preferment:

  • 200 g spelt flour (650)
  • 200 g of water
  • 2 g of salt
  • 24 g of Spelt sourdough Starter

Main dough:

  • 960 g of spelt flour
  • 550 ml of water
  • 20 g salt
  • 2 g of fresh yeast (optional)

Preparation:

  • 1 TBSP Polenta or semolina

 

And so the “Pain d’épeautre”, Belgium is made spelt bread:

  1. The ingredients for the preferment and mix over night.
  2. The next day, the spelt flour, water and salt and 5 minutes in a food processor, mix.
  3. Who wants to be on the safe side, the bread is airy, there are now some yeast. After that, the dough for 8 minutes to knead.
  4. Place the dough on a countertop and let rest for 30 minutes.
  5. Now the dough 4 times fold, and again let rest for 30 minutes.
  6. The bread “around” or “longitudinal effect” -from all sides in the middle, fold and then roll out the dough with the seam-side down turn. To pull with both hands on a floured surface until the dough surface is nice and tight. Again let rest for 30 minutes.
  7. A dough basket with spelt flour and the bread. In the refrigerator at around 8 degrees Celsius for 20 hours.
  8. Set the oven to 250 °C preheat. A cast-iron pan on the bottom of the oven.
  9. A Pizza peel with semolina or Polenta and sprinkle the dough to pounce on it.
  10. The bread in the preheated oven and bake for about 30 minutes.
  11. A shot of water into the pan to create at the beginning of steam.
  12. In the last 10 minutes of the oven 2-3 Times to ventilate for a crispy crust.

Watch the Video 03:02

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