I finally had the time to participate in synchronized baking again. This time the ladies chose a recipe for a toast using the salt-yeast-method. As this method provided very good results the last times I used it, I didn’t want to miss this chance. So, what shall I say, I’m amazed and I will definitely make this toast over and over again. If you are interested, here are the spelt rolls and here are some wholemeal rolls, which I already baked using the salt-yeast-method.
For the salt-yeast solution you need:
- 100g water
- 10g salt
- 10g yeast
For the toast you need:
- 500g white spelt flour
- 200g water
- 120g salt-yeast solution
- 7g barley malt
- 25g (vegan) butter
First, you have to prepare the salt-yeast solution. Therefore you dissolve the salt in the water. When it has completely dissolved, you stir in the yeast. I did that in a small jam jar. Then you just put on the lid and let it stand in the fridge for 4 to 48 hours. No worries, as the yeast has no ‘food’, your glass won’t explode and your fridge will stay nice and clean 😉
The next day, add the flour, salt-yeast solution, lukewarm water and barley malt to the bowl of your stand mixer. Work everything with a dough hook until the dough starts to separate from the bowl. Next you knead in the vegan butter and let the dough rest for about 15 minutes in the bowl covered with a clean kitchen towel. Then you divide the dough into two equal pieces and form them into strands. Now twist the two strands around each other and put them in a greased baking mold for toast.
The dough needs to prove in the mold until it nearly touches the lid. This took about two and a half hours for my dough. If you want to speed up the process, heat the oven to 40°C (100°F) and put the mold inside for 30 minutes. Then you take it out and let it rise at room temperature until the dough reaches the lid. Preheat the oven and a bowl for steaming to 190°C (370°F). When the dough is proven, put the mold in the oven, pour some boiling water into the preheated bowl and raise the temperature to 230°C (450°F). Bake the toast for 35 minutes in the mold. For a crisper crust, bake it another five to ten minutes without the mold.