-
Breadmaking Essentials course
hi there, i made the spelt seed bread was very nice, however if i want it a litle bit more salty, in which stage do i add the salt?
secondly the oats are replaced with somthing else?
Last, i want to make lots of loaf , how can i freeze them? to have any time.
thanks!
-
1 Responder
-
Level:
Scoolinary Team
Hi Elvis.
Welcome to the Scoolinary community!
If you want your bread to be a little saltier, you can increase the amount of salt in the recipe. Ideally, add it after mixing all the ingredients and letting the dough rest for 15-20 minutes (autolysis). Then, incorporate it with a short kneading to distribute it evenly. You can also dissolve the salt in part of the water to ensure it mixes well.
Regarding oats, I didn’t find them among the ingredients in Chef Emma Schacke’s recipe. However, if you’d like to substitute them in a variation of the recipe, you could use buckwheat flakes, rye flakes, or even puffed amaranth, depending on the texture you’re looking for.
Freezing and storing your bread:
1. Freezing whole loaves: Once baked and completely cooled, wrap each loaf in plastic wrap or place it in an airtight bag, removing as much air as possible. You can store it for up to 2-3 months.
2. Freezing sliced bread: If you prefer ready-to-use portions, slice the bread before freezing. Separate the slices with parchment paper and store them in an airtight bag. This way, you can take out only what you need.
3. Reheating: To thaw, you can leave the bread at room temperature for a couple of hours or place it in the oven at 180°C (350°F) for about 10-15 minutes to restore its crisp texture. If you froze it in slices, you can toast them directly in a toaster.
If you plan to bake in large quantities, you can bake multiple loaves and store them properly to maintain their quality.
I hope this information is helpful.
Best regards.
Log in to reply.