Anyone who knows me knows that bread is one of my favorite activities in the kitchen. Today I would like to show you how you can simply bake your own delicious spelled bread with a pre -dough. Homemade bread not only tastes incredibly good, but you also know exactly what is in it. In addition, it is often cheaper than bought bread, especially when it comes to organic bread. And best of all: you always have fresh bread whenever you need it. Let’s go – baking bread yourself is really not difficult!
Why baking bread yourself is just better
Baking bread yourself has many advantages. It is not only cheaper than organic bread from the store, but also always fresh when you need it. You can choose the ingredients according to your preferences and adapt to your needs. In addition, baking bread is just fun and fulfills your home with a wonderful fragrance!
The ingredients – quality makes the difference
For a really good spelled bread you need:
- Spelled flour (Type 630, 1050 or whole grain)
- Lukewarm water
- Salt
- Dry yeast
Pay particular attention to the quality of the flour. I prefer to use Bio-spelled flour type 1050. This is not only delicious, but also very healthy. It contains many fiber, vitamins and minerals that are good for your digestion and your general well -being.
The choice of the right yeast – dry yeast vs. fresh yeast
An important aspect of baking bread is the choice of yeast. I prefer to use dry yeast. Why? It is simply more practical in everyday life. Dry yeast does not have to be dissolved in advance and can be mixed directly with the dry ingredients. It can be stable for a long time and delivers constant results. Especially if you have twins like me and don’t always find a lot of time to bake, dry yeast is a great option. I also buy my yeast directly from the baker, so I have had very good experiences.
Fresh yeast, on the other hand, has a shorter shelf life and must be activated before use. Some bakers swear by the better taste and the higher driving force of fresh yeast, but for me the practical advantages of the dry yeast predominate.
My tip: try both variants and decide yourself that you like better. For beginners, I recommend starting with dry yeast because it is easier to use.
The secret of the perfect bread: the Biga-Vorteig
Now comes my absolute insider tip for an irresistible bread: the Biga-Vorteig. Biga is an Italian pre -dough consisting of flour, water and a small amount of yeast. It can be made super easy. You mix all the ingredients together and let it go overnight before giving him the main dough.
Why should you try Biga? Quite simply: the pre -dough not only improves the taste, but also the consistency of the bread enormously. It gives it a more intense taste, a airy texture and a crispy crust. The long fermentation time develops complex flavors that raise your bread to a completely new level. In addition, the bread becomes more digestible and stays fresh longer.
Make Biga
To make a biga, you mix the evening before:
- 250g spelled flour type 1050
- 120ml lukewarm water (about 27 ° C)
- 1 pinch of yeast.
Leave this mixture overnight at room temperature. The Biga not only brings more taste, but also improves the structure of the bread. Try it out, it’s worth it.
Step by step to the perfect bread
Baking bread yourself is not difficult, and that’s how it works:
- Biga start the evening before: Mix 250 g spelled flour type 1050, 120 ml of water (about 27 ° C) and a pinch of yeast and let the dough rest covered overnight (at least 10 hours) at room temperature.
- Prepare ingredients for the main dough: Weigh all the ingredients for the main dough. For the spelled bread you need next to the prepared biga, also 250g spelled flour, 180-200 ml of lukewarm water (about 38 ° C), 10 g salt and 3 g of dry yeast.
- Knead the dough: First mix the dry ingredients in a large bowl and then add the water and the Biga. Knote the dough vigorously for at least 10 minutes. Kneading is important to develop gluten that gives your bread structure. Alternatively, put all the ingredients in a food processor.
- First fermentation phase: Cover the bowl and let the dough go at room temperature for a total of three hours. The dough should double during this time. During the first 1.5 hours the dough fold three times. The short video shows you how to do it.
