Spelt pain a l'ancienne Recipe
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.
Ingredients
- 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
Directions
- See the link below for directions.
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 12 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 8mg | 0% |
| Total Carbs 0.16g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.16g | 0% |
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Reviews
March 25, 2010
I have not tried spelt flour yet. Need to remember to get it some time soon. Your bread looks great!
