Sourdough for sweet
I've already mastered baking sourdough bread. This year I'm trying to find a dough for sweet pastries like I used to make with yeast. I have a lot Show full description I've already mastered baking sourdough bread.
Ingredients · Servings
- plain spelt flour, 150 g
- water, 150 g (or milk)
- spelt yeast, 1 tbsp
- plain spelt flour, 580 g
- salt, 1 tsp
- rose water, 300 g
- with, 6 - 8 PL
- milk, 260 g
- yolk, 1 pc (optional)
- oil, 8 tbsp (or liquid ointment)
Method · 18 min
- In the evening I prepare a leavening from spelt flour, water and spelt sourdough, which I made from rye about a year ago. I admit that it is much better than rye, it smells beautiful and lasts in my fridge without moving for 2 weeks if I don't bake with it. Sometimes I use milk instead of water in the leavening, if I want the dough to be top-notch.
- The next day, when the yeast has risen nicely, I make the dough. I mix the dry ingredients, put them in a mixing bowl, and let them mix while I pour the liquid ingredients like milk, honey, and oil into the bowl with the yeast. Sometimes I add 1 egg yolk, then I add a little less milk and mix well. I add the flour and let it knead on the slowest speed until the dough is combined and smooth. The original recipe uses spelt flour, and since I bake everything with it, I don't know what a wheat flour dough would be like. I probably should have used a little less, based on my experience so far, but I don't know how much. I let the kneaded dough rise in a plastic bowl for about 2-2.5 hours. Then I start preparing various pastries.
- After the rising period, I divided the whole dough into 4 loaves. I divided two loaves into 4 parts, I made 8 filled cakes. I put a crushed ball of plum jam in the middle of the cake. I really didn't skimp on this and since I made a great jam in 2016, I wasn't afraid that it would leak. I have the process of wrapping the cakes in the photo.
- The cookies prepared in this way will continue to rise. I just covered them with a towel so they wouldn't dry out. I let them rise for 1 - 1.5 hours. I gradually make more pastries.
- Next, I made these knots from the third loaf, let it rise. In the photo, they are already baked.
- And since it's apple season, the last loaf turned out to be a great apple pie with a walnut topping. I baked that last.
- I'll go back in time. 10 minutes before baking, I've already preheated the oven to 200 °C, I continue. I made a nut sprinkle from grated nuts, coarse flour and powdered vanilla sugar and butter. I recommend it, it's much better than flour-sugar. Of course, for those who can eat nuts. But since I canned nuts last year, whole and grated, this year they won't hurt me and I can eat them as much as I want. I'll go back to the sprinkle. I'll put it on the cakes by the spoonful, press it down so that it holds in the hole. Finally, I brush the dough with an egg and bake it in the oven. I baked at 200 °C for 18 minutes.
- We can also make sweet rolls from the dough, for example, filled with raisins, nuts, poppy seeds or whatever, but after adding one teaspoon of salt and reducing the honey to 4 tablespoons, we get a salty dough and bake such neat salty rolls. I sometimes fill them with cheese or good high-percentage ham.
