Cómo hacer PAN de ESPELTA con MASA MADRE
This bread is made with 100% spelt flour, and the result is simply wonderful. This flour has numerous benefits because it comes from an ancient grain whose cultivation and composition have remained virtually unchanged. I hope you enjoy this video where I show you how I prepare my 100% spelt bread with NO KNEADING. Ingredients: -325g white spelt flour -7g salt -80g sourdough starter -200g water + 10g Let the flour, water, and sourdough starter rest for 1 hour at 25°C (77°F). Add salt and a little water. Knead for a few minutes. Let it rest for 1 hour at 25°C (77°F). Roll out and fold the dough. Let it rest for 1 hour at 25°C (77°F). Roll out and fold the dough. Let it rest for 1 hour at 25°C (77°F). Shape the dough and refrigerate for 12 hours. Bake for 45 minutes at 250°C.
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