Ingredients
Bread Dough
- 400 grams Sourdough starter, (biga acida)
- 12 grams fresh yeast
- 18 gramsGluten
- 24 grams salt
- 532 grams Rain Water or Filtered Water, Luke warm
- 405 grams Spelt grain, Ground into flour
- 405 grams wholemeal flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Stir fresh yeast into water to dissolve. Add to biga. Weigh flours and sift with gluten. Place in TM bowl.add yeast mix and mix speed 2.5 for 2 minutes. Add salt and
"Dough mode" for 3 minutes. Turn out onto floured pastry mat and shape into a ball.prepare an oven tray with some parchment paper and flatten dough into a disc. Cover with a clean cloth and leave to rise for 11/2 -2 hours depending on temperature in kitchen. Once risen tie a piece of string around the circumference of the dough quite firmly. Make some slashes in the top from the centre out to make 8 wedges. This helps the bread to rise in oven. Bake in 200 degree oven for 30 - 45 minutes depending on your oven.
Dough
Tip
Recipe analyzed from a carbonized loaf of bread found in an oven in Pompeii during excavation. Watch video on British Museum website. Very interesting.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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