Spelt bread from the cocotte

Raimund Behning
Total Time: 3 hrs 30 mins Difficulty: Beginner
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Spelt bread from the cocotte

Author: Raimund Behning Cooking Method: ,
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Prep Time 150 mins Cook Time 60 mins Total Time 3 hrs 30 mins Difficulty: Beginner Cooking Temp: 240  C

Ingredients:

Instructions

  1. Sift spelt and wheat flour into a bowl. Make a hollow in the flour and crumble the fresh yeast into the hollow. Put about 100 ml of warm water in the hollow and mix a little of the flour, yeast and water with a wooden spoon. Pour a little flour from the edge over the yeast mixture, cover the pre-dough with a cloth and let it rise for about 30 minutes

  1. Add the salt to the edge and add the remaining water. Work in the water from the inside out.

    Work the dough with your hands so that all flour has been absorbed. Cover the dough with the cloth for 2 hours and let it rise in a warm place.

  1. Remove the dough from the bowl and place it on a floured board, fold it at least 6 times and grind it into a ball (this means: pull the edge of the dough under the dough, turn the dough slightly, pull the edge under the dough again until a ball is formed and the surface is smooth).

    Place the dough ball on a sheet of baking paper. Put the baking paper in the bowl, cover again with the cloth.

  1. Heat the oven to 240 degrees top and bottom heat, pour the dough into the cast iron pot (cocotte) with the baking paper, sprinkle the surface lightly with water. Close the lid and bake for about 1 hour at 240 degrees.

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