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9378930c 919d 48a7 bcbe 5aa967cc064d  2017 07 09 08 46 00
Inês Costa
Inês Costa

Wheat-spelt-rye bread: It all started with a poolish (200g of wheat flour, 200 mL of water, and 1/8 tbsp of active dry yeast left to "become alive" for 12h). Then I used 150g of wheat flour, 100g of spelt flour and 50g of rye flour, and 10g of salt. I wish I could tell you the exact amount of water I used, but at this point I just go by feel! I also added a bit more active dry yeast to the final dough, and then let it proof for 4h.
It was the star of the dinner party... I think I could have fed my friends just bread and cheese