The simple recipe for low-gluten spelt bread
It is said to be the ancestor of wheat, as good for us as it is for our taste buds.
Éric Kayser presents the recipe for his Petit Épeautre Bread, baked in a mold.
A step-by-step guide extracted from his new bakery recipe book:
“Le Grand Livre du Pain” https://maison-kayser.com/produit/le-grand-livre-du-pain-par-eric-kayser/
- 1st step (refreshing the sourdough): 45g liquid sourdough. 135g small spelt flour. 70g water.
- 2nd stage: 10g honey. 2g fresh baker's yeast. 10g coarse salt. 250g sourdough (see step 1). 500g spelt flour. 320g water (a little oil or butter for greasing the molds).
- Electric mixer.
- Cake moulds.
- Knife.
- Small basins.
- A horn.
- A brush.
- Resting of the spelt sourdough: about 3 hours.
- Kneading: about fifteen minutes.
- Resting: 30 minutes.
- Pre-shaping: 5 minutes.
- Rest in refrigerator: 12 hours.
- Shaping: 5 minutes.
- 2nd pousse (priming): 2h30.
- Baking: ± 45 minutes at 235°C.
Day 1:
Calculate the required water temperature using the following formula:
72°C – Room Temperature – Flour Temperature = Water Temperature
Pour your liquid levain, water, and einkorn flour into the bowl of your stand mixer.
Start the mixer and mix until a homogeneous dough forms.
Remove the dough from the bowl, cover it with a clean cloth, and let it rest for 3 hours at room temperature.
As before, use the following formula:
72°C – Room Temperature – Flour Temperature = Water Temperature
Start by pouring the water and baker’s yeast into the mixer bowl.
Turn on the mixer.
Then add your Petit Épeautre levain, honey, einkorn flour, and salt.
Knead for about 10 minutes.
Shape your dough into a loose ball on a very lightly floured work surface.
Let it rest for about 30 minutes under a tea towel.
Shape it into a ball again and place it in a mixing bowl.
Cover with plastic wrap.
Refrigerate overnight (12 hours).
Day 2:
Grease your molds with a brush (be careful not to miss the corners).
However, do not use too much, as this could alter the flavor of the bread.
Shape your dough to fit the mold by folding it over three times.
Handle it gently—it is very delicate.
Fill your molds two-thirds full with dough.
Cover the molds with a cloth.
Let the dough rise in the molds for about 2 hours and 30 minutes.
Lightly moisten the surface of the dough with a brush and some water.
You may score the dough with a knife, but be careful not to deflate the rise.
Bake for 45 minutes at 235°C.
Unmold the bread immediately after baking (to prevent it from softening).
Ideally, place the loaves on a wire rack to cool.
A simple and delicious recipe for einkorn lovers.
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