Swabian Knauzen
Spoonsparrow Schwäbische Knauzen fit for salads, soups or cheese. The rustic rolls are always well received!
Ingredients
- 300 g whole wheat flour
- 15 g fresh yeast
- 700 g spelt flour
- 300 ml cold malt beer
- 1 tbsp salt
- 50 g liquid sourdough (ready-made)
Instructions
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1.
For the pre-ferment, mix 150 g wheat flour, 1–2 g yeast and 75 ml cold water. Cover with cling film and refrigerate overnight.
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2.
On the next day, combine remaining wheat flour with spelt flour, cold malt beer, remaining yeast, salt, sourdough, 125 ml very cold water and the pre-ferment. Knead on a food processor with dough hooks on low speed for about 10 minutes, then on higher speed for another 10 minutes until smooth. Transfer dough to a greased pan, flatten to ~5 cm, cover with cling film and let rise for about 4 hours.
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3.
Shape the dough into 100 g cylinders on a lightly wet work surface, place on parchment paper. Transfer onto a baking sheet and bake in a preheated oven at 240 °C (220 °C fan; gas level 4) for about 25 minutes until golden brown.
