Crust by Richard Bertinet

Author:Richard Bertinet
Language: eng
Format: epub, mobi
Publisher: Octopus
Published: 2019-03-02T00:00:00+00:00

FOR THE BREAD

You will need

all of the poolish

500g spelt flour

10g fresh yeast

20g salt

150g water

100g whole spelt grains, soak them overnight in warm water (optional)

a little butter or vegetable oil for tins, if using

spelt flour, for dusting, plus a little fine semolina, for dusting the peels

To prepare

Preheat the oven to 250ºC. Unless baking in tins, put in 2 baking stones or trays to get good and hot. Either lightly grease 2 x 800g bread tins or have ready 2 proving baskets or bowls lined with baking cloths. Unless you are using tins, you will also need a peel or tray to load the loaves into the oven.

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