It is a “What I have in the cupboard” recipe, when I was to lazy to go to the pantry to fetch another bag of wheat flour. So I used some leftover spelt flour instead. I mixed the dough and folded it for some times, and put it then in the fridge, similar to the Wurzelbrot or the baguette recipe. Very easy!
When I came home the next evening after a long workday, I started to prepare our pizza. And when I stretched the dough to a flat square I realized what a great idea it was to add some spelt. The spelt flour made the dough very easy to handle and to strech in form, while the long and cold fermentation creates a great flavour and big air bubbles in the dough during baking.
- 250g flour Type 550
- 250g spelt flour 1050
- 320g water
- 30g oliv oil
- 3g fresh yeast
- 10g salt
Dissolve the yeast into the water and add the mixture to the other ingredients in a bowl. Mix all ingredients for the dough. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough and repeat the resting and folding steps one time more.
Ferment the dough for at least 24 hours in the fridge.
Preheat the pizza oven (450°c) or the baking stone in the oven (250°C)
Divide into pieces of 200g. Roll them out discs of 30 cm diameter and top it with everything you like on a pizza.
Bake 4 min at 450°C (or about 10 min at 250°C).
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.