Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, retarded spelt bread (with special kneads). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Retarded Spelt Bread (with special kneads) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Retarded Spelt Bread (with special kneads) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have retarded spelt bread (with special kneads) using 6 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Retarded Spelt Bread (with special kneads):

1. Get 300 g very strong white flour
2. Make ready 550 g spelt flour
3. Take 17 g salt
4. Get 200 g sourdough starter
5. Prepare 525 ml water
6. Get 9 g active dried yeast

Steps to make Retarded Spelt Bread (with special kneads):

1. Combine all of the ingredients, separating the yeast and salt until the water is added
2. Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
3. Cover and leave in the fridge over night
4. The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze.
5. Stretch out the dough to a rough rectangle or square shape
6. Fold over the left and right sides, then the top and bottom
7. Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
8. Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
9. Place the dough in a well floured proving basket and cover
10. Put the basket in the fridge overnight or all day
11. Preheat oven to 240 C for 30 mins
12. Turn out the dough onto your baking surface and score with a razor blade
13. Throw a cup of water into the bottom of the oven
14. Quickly put the dough in and shut the door
15. Turn down to 210C
16. After 20 mins turn down to 190C
17. After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
18. Bake for a final 10 mins in the residual heat. Then its done.

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