{"id":290,"date":"2021-12-30T18:33:03","date_gmt":"2021-12-30T17:33:03","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=290"},"modified":"2022-07-10T14:37:10","modified_gmt":"2022-07-10T12:37:10","slug":"hjemmebagt-gammeldags-franskbroed-men-med-spelt","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hjemmebagt-gammeldags-franskbroed-men-med-spelt\/","title":{"rendered":"Homemade Old-fashioned French loaf (but with spelt)"},"content":{"rendered":"

If you're my age (if you're a boomer), you probably remember trips to the bakery for half a loaf of French bread from your school days. If the waves were high, it was hollowed out and filled with cream puffs.<\/p>\n\n\n\n

This version has been slightly modernised by replacing about 1\/3 of the white flour with spelt - it adds flavour and a bit more fibre, and spelt has good baking properties.<\/p>\n\n\n\n

WATCH THE RECIPE FOR HOMEMADE OLD-FASHIONED FRENCH BREAD ON VIDEO HERE:\u00a0https:\/\/youtu.be\/P4rp4UIIjV8<\/a><\/strong><\/p>\n\n\n\n

An old-fashioned French loaf, but with a little spelt for texture and flavour. Learn some of the baker's tricks.<\/p><\/blockquote>\n\n\n\n

Ingredients for a homemade old-fashioned French loaf<\/h2>\n\n\n\n

225 g Wheat flour with 12% protein<\/p>\n\n\n\n

120 g wholemeal spelt flour - coarsely or finely ground
12 g gluten (can be replaced with wheat flour)
8 g salt
9 g Baking enzymes (can be replaced with wheat flour)
20 g dried wheat sourdough starter (can be replaced with wheat flour)
8 g dry yeast (or 25 g fresh yeast dissolved in water)
7 g Sugar
10 g canola oil
255 g cold water
Blue poppy seeds or White poppy seeds for the top<\/p>\n\n\n\n

If you do not use gluten, baking enzyme and dried sourdough starter, the total amount of wheat flour is 265 grams<\/strong><\/em><\/p>\n\n\n\n

Method<\/h3>\n\n\n\n

Mix the dry ingredients in the mixing bowl. Add the water and oil and let the mixer run at low speed for a few minutes. Then increase to medium speed (or slightly below) for 12-14 minutes until the dough is shiny and has a temperature of 27-28\u00b0. The dough will be quite firm, as it should be.<\/p>\n\n\n\n

Stretch the dough (stretch and fold like sourdough), let rest on the table for 15 minutes, covered with plastic, for example.<\/p>\n\n\n\n

Stretch and fold the dough again and let it rest for 10 minutes<\/p>\n\n\n\n

Shape the dough into a French loaf - it needs to be tightened to give the most beautiful rise:<\/p>\n\n\n\n

  1. Turn the lump of dough over and press the air out of it with your hands. Pull the top 1\/3 down and the bottom 1\/3 up.<\/li>
  2. Roll it into an oblong - and roll the ends thinner than the centre. Fold the thin ends over the centre.<\/li>
  3. Flatten the dough again and roll it from the top down into the shape of a loaf - you should sort of \"pull\" on it as you roll it up so that you feel you are tightening the surface.<\/li>
  4. Place the bread on baking paper on a baking tray or, even better, without baking paper on a greased perforated tray.<\/li><\/ol>\n\n\n\n

    Brush or spray with water and sprinkle with poppy seeds. Score at an angle (not too deep cuts) <\/p>\n\n\n\n

    Place a container of boiling water next to the bread and cover with a large plastic box to create a warm, moist space.<\/p>\n\n\n\n

    It should rise like this for 40 minutes.<\/p>\n\n\n\n

    \"\"
    Raising with steam is one of the baker's best tricks!<\/figcaption><\/figure>\n\n\n\n

    Heat the oven to 250\u00b0, fan off, well in advance. Place a small roasting tin with granite chips or lava stones in the bottom and let it heat up - preferably for 30 minutes.<\/p>\n\n\n\n

    Place the tray inside, pour 1 dl boiling water over the shards (watch out for steam, use an oven glove) and quickly close the door. Switch to hot air and 190\u00b0.<\/p>\n\n\n\n

    After 4 minutes, remove the shards. After another 11 minutes, flip the tray over to bake evenly (the back of the tray to the front). Bake for a further 10 minutes, opening the oven to let out any remaining steam and then bake for 5-10 minutes, keeping an eye on the colour. You can let steam out of the oven when checking the colour of the bread. Total baking time 30-35 minutes.<\/p>\n\n\n\n

    Cool on a wire rack.<\/p>\n\n\n\n

    Watch this video to get the full benefit of the baking tricks from this recipe:<\/h2>\n\n\n\n
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