picked up some pics today. a film role filled with winter from the last weeks.
for sure i couln’t ever be a food-blogger. never ever. i’m so impatient and can’t wait to eat instead of making good looking photos. and who want’s to look at plates with crumbs as recipe reference? hm, perhaps this could be a nice and funny blog project, for sure something like this is already out there?
anyway, i found this one food photo between all the wintery structures: my beloved rootbread.
some of you asked for its recipe, so here it comes. (note: as you will notice it’s a slow-food recipe):
rootbread (3 loaves)
160g wheat flour (1050) (you can replace it with spelt-flour (1050) if you want)
160ml cold water
stir together and place it covered with foil at a cold place (fridge) for at least 12 hours.
580g wheat flour (550)
80g rye flour
360ml cold water
8g fresh yeast
2 tablespoons vinegar
mix those ingredients with the starter-dough. knead the dough for 4 minutes (kitchen machine on lowest speed)
add 12g salt and knead it for another 5 minutes (kitchen machine on speed II). let it rise for 12-18 hours covered with foil
at a cold place (fridge).
place your dough on a floured work surface. leave it covered with a damp cloth for 40 minutes to become ‚warm‘. after this
fold the dough from top to down and from right to left and cover it with the damp cloth again. repeat this step 3 times every
divide the dough in three parts. flour those parts and your hands and twist both ends of each piece against each other to get
the root-like look. leave them for another 20 minutes.
place a bowl of water in your oven and preheat it to 250°c. bake the bread for 5 minutes and remove the bowl. after another
15 minutes reduce heat to 200°c for final baking. it should be golden brown in the end and if you’re unsure if its done knock
on its underside. it should make a hollow sound.
we love to eat it just with best butter and some sea salt on top. let me know if you tried this recipe and if you have any suggestions!