Это предварительный просмотр рецепта "Spelt pain a l'ancienne".

Рецепт Spelt pain a l'ancienne
by Guest of winter

Spelt pain a l'ancienne

A bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with a stunning result.

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Подготовка: Франция French
Приготовление: Порций: 12

Ингредиенты

  • 600g spelt flour
  • 2 tsp salt
  • 450g ice-cold water (put some ice cubes in a bowl and weigh them, then add water up to 450g)
  • 5g dry baker's yeast or 15g fresh yeast

Инструкции

  1. See the link below for directions.