tspelt_buns: tweak size of portion to 1 kg flour - recipes - various cooking recipes
HTML git clone git://src.adamsgaard.dk/recipes
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DIR commit 5d5f7024f69e99dd312e071842c233d94842ccae
DIR parent 547b3e3e0083c0e8bf1b990fb0cf5b31411aa692
HTML Author: Anders Damsgaard <anders@adamsgaard.dk>
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(-)
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DIR 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 turning it over
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 stone
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