tspelt_buns: improve wording - recipes - various cooking recipes
HTML git clone git://src.adamsgaard.dk/recipes
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DIR commit 82786167fb98b1a3facfe6370f7a051d350e1fc7
DIR parent 5de286fd23959776a4b42c591d3a1d401a9738a1
HTML Author: Anders Damsgaard <anders@adamsgaard.dk>
Date: Sun, 3 Oct 2021 15:48:10 +0200
spelt_buns: improve wording
Diffstat:
M spelt_buns.md | 18 ++++++++++--------
1 file changed, 10 insertions(+), 8 deletions(-)
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DIR diff --git a/spelt_buns.md b/spelt_buns.md
t@@ -1,25 +1,27 @@
# Ingredients
- 23 g yeast
-- 730 g water cold water
-- 1000 g fine whole-grain spelt flour
+- 730 g (or ml) cold water
+- 1000 g fine whole-grain spelt flour, I use Mamone from Netto
- 23 g salt
- 4 tbsp lemon juice
- graham flour
- seeds for putting into dough and/or as topping (optional)
-
# Procedure
1. Put water in bowl, dissolve yeast in it
2. Add remaining ingredients, optionally add seeds
-3. Knead for 5 mins in kneading machine
+3. Knead for 8 mins in kneading machine
4. Remove bowl from machine
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 2-4 hours
-6. Turn on oven at 250 degree one hour C before baking with baking steel or stone
+7. Repeat steps 5 and 6 three times
+8. Let rise under tight cover or lid on kitchen table for 3-4 hours
+6. Turn on oven at 275 degrees C one hour before baking on 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
8. Cut the dough into squares and place on baking sheet with graham flour
surfaces facing up and down
-9. Bake on pizza stone or baking steel until golden brown (approx 5-6 mins)
+9. Bake until golden brown (approx 5-10 mins)
+
+If not to be eaten within the same day, I recommend deep freezing
+the bread as soon as it has cooled down.