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Queen of Night, calvinistisch brood: Difference between revisions
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<u>Preparing the bread dough:</u> | <u>Preparing the bread dough:</u> | ||
Mix:< | <u>Mix:</u> | ||
1. Add the beer to the levain, making sure that the levain is well dissolved.<br> | 1. Add the beer to the levain, making sure that the levain is well dissolved.<br> | ||
2. Add all the dry ingredients and mix well. | 2. Add all the dry ingredients and mix well. | ||
Bulk fermentation:< | <u>Bulk fermentation:</u> | ||
1. Cover the bowl and let the dough rest for 2 hours, or until it has risen slightly and you can witness some activity. | 1. Cover the bowl and let the dough rest for 2 hours, or until it has risen slightly and you can witness some activity. | ||
Proofing:< | <u>Proofing:</u> | ||
1. Oil your tin and and cover the bottom with the buckwheat seeds.<br> | 1. Oil your tin and and cover the bottom with the buckwheat seeds.<br> | ||
2. Carefully pour in your dough.<br> | 2. Carefully pour in your dough.<br> | ||
3. Let it sit and rise up to 1cm under the rim of your tin. | 3. Let it sit and rise up to 1cm under the rim of your tin. | ||
Bake:< | <u>Bake:</u> | ||
Preheat the oven at 205°c one hour before baking.<br> | Preheat the oven at 205°c one hour before baking.<br> | ||
Not forgetting to cover with the lid, bake the bread for 30 min at 205°c.<br> | Not forgetting to cover with the lid, bake the bread for 30 min at 205°c.<br> | ||