Pain d´epi
Wheat Stalk Bread
Servings: 3 pieces of bread
Zutaten
- 300 ml buttermilk
- 1 tbs sugar
- 10 g yeast fresh, or 3-4g dried yeast
- 50 g butter
- 350 g spelt flour
- 150 g wheat flour type 700
- 1 tsp malt powder adds extra taste, but can be left out
- 2 tsp sour dough extract or 1-2 tbs homemade sour dough
- 2,5 tsp salt
- 2 tbs olive oil or butter
- 2 tsp flour to form the dough
Filling (optional)
- 2 handful walnuts coarsely chopped
- 1 handful thyme dried or fresh
Anleitungen
Poolish
- Mix lukewarm buttermilk with sugar and yeast and let the poolish rest for approx. 10 minutes.
Pain d´epi dough
- Melt butter and let it cool a bit. Mix all dry ingredients, add poolish and butter and knead for approx. 10 minutes until smooth and silky. Cover the dough and let it rest for 30 minutes.
- Now you can prepare the filling. Coarsely chop the walnuts and add thyme. You could also opt for some poppyseed, almond or cheese filling. Why not fill the bread with chopped olives and some herbs?
Form bread
- After the resting time I always fold the dough from the outside to the inside. To get more air into your bread you can repeat this procedure several times. However, this dough does not need too much air, so 4 times of folding should be enough ;) Divide the dough into three equal parts and form smooth balls. Cover them and let them rest for another 10 minutes. This last resting time makes it a lot easier to roll the dough!
- Pre-heat the oven to 210°C fan. I always put a big bowl of water on the bottom of the oven to produce some nice steam.
- Roll each dough ball into a rectangles, drizzle with some olive oil or butter and form a long log. Sprinkle with some flour and cut into your bread at a 45 degree angle - please make sure you do not cut through the dough roll. Drape the dough on alternating sides.
- Place the breads on a baking tray using parchment. Bake for 20-25 minutes until the pain d´epi turns slightly golden.
- Enjoy baking the wonderfully soft and tasty bread!
Notizen
copyright: handmadememories.net by Sabine, January 2021