[Versione italiana qui]
This is my very first try on writing recipes in english. Please, correct me if it’s necessary
First dough ingredients:
- 100 grams of speltÂ flour
- 100 grams of barley flour
- 100 grams of oat flour
- 100 grams of ryeÂ flour
- 300 grams of strong white flour (manitoba)
- 450 ml of water
- 5 grams of fresh yeast
Mix all five flours into a sufficiently large bowl, make a well in the center.
Crumble the yeast into the water, stir yeast mixture to dissolveÂ and pourÂ into the well.
Knead a little, to make a smooth dough, put it into the bowl, cover with a towel and leave to rise for 12 hours.
Second dough ingredients:
- 100 grams of strong white flour (manitoba)
- 100 ml of water
- 15 grams of fresh yeast
- 6 tablespoons of olive oil
- 1Â tablespoon of malt extract (barley or other; you can also use honey)
- 3 teaspoons of salt
Crumble the yeast into the water, add olive oil, malt extract, flour and salt.
Add the first dough,Â knead all together using a little more strong white flour, if required.
Oil the bowl, then put the dough back into the bowl and roll it around so that all the dough is well oiled. Leave to rise, covered, for 1 hour.
Generously flourÂ two round wicker basketsÂ of about 16cm diameter and 7-8cm height. You can also use one larger basket, like I do.
Divide the dough into 2 pieces and give them a round shape (or give the entire dough a round shape if you use a single basket).
Put the dough(s) into the basket(s)Â leavingÂ the smooth surface on the bottom of the basket(s). Leave to rise, covered, for 40-50 minutes or until doubled in size.
Preheat the oven at 220 degrees (Celsius).
Delicately turn the dough(s) on a lightly floured baking tray and bake for 20 minutes. Bring down the temperature to 200 degrees and continue to bake for a further 15-20 minutes. If you decided to make a single dough form, bake for a further 20-25 minutes.
Slide on to cookie rack to cool.