Recipe: Plaited Loaf

INGREDIENT

For two breads 400 gr each (two loaf pans or toast bread pans, 24 cm long, 1.5 litres)

Starter dough:

125 gr spelt flour (Type 630)

3 gr fresh yeast

75 ml cold water

Main dough

375 gr spelt flour (Type 630)

50 gr liquid sourdough (home- made or purchased)

125 ml milk

2 tbsp honey

1 egg yolk (medium size) 5 gr fresh yeast

40 gr soft butter 10 gr salt

50 ml cold water

Butter for the coating

Prepare the starter dough the day before: mix and knead flour, yeast and water and keep for 12 hours in a covered bowl in the fridge.

Mix the ingredients, the starter dough and the cold water with the dough hook slowly for ten minutes. Mix another five minutes with higher power until dough is smooth. Allow dough to rise for 30 min at steaming power level 1. Take out of the oven, cover with a tea towel and let it rest for one hour at room temperature.

Place the ceramic baking stone on shelf position 1 and preheat with the bread baking programme for half an hour. Grease loaf pans with butter. Halve dough in two equal portions and shape on the floured worktop two 25-cm-long rolls. Halve lengthwise and twist both halves (like a corkscrew). Place immediately in the loaf pans. Cover with a moist tea towel and allow to rise for 45 minu- tes at room temperature.

Place the bottom of a greased spring form pan on both loaves, flip and place on the hot ceramic baking stone. Reduce heat to 200°C and bake with medium steam for 20 minutes. Briefly open door to let humidity evaporate and bake for another 20 minutes without steam.

Take out, flip immediately and cool down on a grid.