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42
Spelt Table Roll
; for 8 rolls
Menu ‘30’ (2hr 45min)
Spelt White Flour 500 g
Sugar 1½ tsp
Salt 1½ tsp
Butter 10 g
Water* 280 mL
Dry yeast 2 tsp
* If in a hot room, use chilled water
Method:
1
Divide dough into 8 rolls and rest them for 15 minutes.
2
Shape the dough into rolls.
3
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until doubled in size. (approx. 40 minutes.)
4
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for 15–20 minutes. (coupe)
Pizza
Menu ‘28’ (45min)
Bread flour 475 g
Salt 1 tsp
Powdered milk 1 tbsp
Sugar 1¾ tbsp
Olive oil 2 tbsp
Water 300 mL
Dry yeast 1 tsp
Method:
1
Knead dough on a lightly floured surface until it becomes
elastic and springs back when touched.
2
Divide into 6 balls or 2 large balls, and place in warm area for
10 minutes.
3
Shape each ball into a flat circle. Place the circles on a
baking tray and prick with a fork.
4
Leave to rise at room temperature for 15 minutes.
5
Brush each circle with tomato paste. Sprinkle with Mozzarella
cheese. Top with your favourite topping, such as sliced
onions, pepperoni, cooked sausage, capsicum or olives.
6
Bake in a preheated 210°C oven for 15–20 minutes.
Focaccia
Menu ‘28’ (45min)
Bread flour 475 g
Salt 2 tsp
Powdered milk 2 tbsp
Sugar 2 tbsp
Olive oil 2 tbsp
Water 300 mL
Dry yeast 2 tsp
Method:
1
Knead dough on a lightly floured surface until it becomes
elastic and springs back when touched.
2
Shape into a flat circle, place on a baking tray, make holes
with the end of a wooden spoon 5 cm apart over the surface
of the dough.
3
Cover and leave to rise in a warm place (30–35°C) for
20–30 minutes or until almost doubled in size.
4
Brush surface with olive oil, sprinkle with salt, basil,
rosemary and thyme.
Topping
Olive oil 2 tbsp
Salt ½ tsp
Dried basil 1 tsp
Dried rosemary 1 tsp
Dried thyme 1 tsp
5
Bake in a preheated 210°C oven for 26–30 minutes.
Dough Recipes
Sourdough Starter Recipe
Sourdough Starter
Menu ‘27’ (24hr)
The amount for a sourdough cup
Rye flour 80 g
Salt ½ tsp
Yoghurt 60 g
Water (20°C) 80 mL
Dry yeast (use the sourdough starter spoon)
1 (0.1 g)
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