This is a print preview of "Spelt pain a l'ancienne" recipe.

Spelt pain a l'ancienne Recipe
by Guest of winter

Spelt pain a l'ancienne

A bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with a stunning result.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: France French
Cook time: Servings: 12

Ingredients

  • 600g spelt flour
  • 2 tsp salt
  • 450g ice-cold water (put some ice cubes in a bowl and weigh them, then add water up to 450g)
  • 5g dry baker's yeast or 15g fresh yeast

Directions

  1. See the link below for directions.