Name: Spelt pain a l'ancienne
Prep time: 960 min
Cook time: 30 min
Total time: 990 min
Cuisine: French
Ingredients: 600g spelt flour; 2 tsp salt; 450g ice-cold water (put some ice cubes in a bowl and weigh them, then add water up to 450g); 5g dry baker's yeast or 15g fresh yeast

Spelt pain a l'ancienne

3 votes

Prep: 16 hours Cook: 30 min Servings: 12

by Guest of winter

58 recipes

>

Prep time: 16 hours

Cook time: 30 minutes

Servings: 12

by Guest of winter

58 recipes
>
A bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with a stunning result.
Ingredients
- 600g spelt flour
- 2 tsp salt
- 450g ice-cold water (put some ice cubes in a bowl and weigh them, then add water up to 450g)
- 5g dry baker's yeast or 15g fresh yeast
Directions
1. See the link below for directions.
Useful Links
- See the recipe at my blog
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Reviews
- kathy gori
  
  this loos like an amazing recipe!
- Cooking Rookie
  
  I have not tried spelt flour yet. Need to remember to get it some time soon. Your bread looks great!
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Spelt pain a l'ancienne

Ingredients

Directions

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