Recycling Old Bread - Spelt Bread Rolls with Old Bread

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A downside of home-baked bread is that if you don't eat it or freeze it, then it will go stale through loss of moisture relatively quickly. And who likes stale bread? Not me. Freshly baked bread is a treasure, but a stale one is not a waste. You can easily revive them by misting the crust with some water and bake at 180C/350F for 10 minutes, or turning into one of my favourite kitchen staple - breadcrumbs (usign them to make meatloaf or meatballs), or turn them into a bread pudding or transform them into these fresh and delicious crusty rolls with this easy recipe from one of my favourite bakers Marcel Paa. The beauty is that because the leftovers are different, so every bread is amazingly versatile and has its own slightly different taste.

 

Recycling Old Bread - Spelt Bread Rolls with Old Bread

adapted from Marcel Paa

Old Bread Soaker	Dough
100 g Stale dried bread (I used ciabatta) 200 g Water	Old bread soaker 350 g Spelt bread flour (Dinkel #1050) 150 g Bread flour (German #1050) 8 g Fresh yeast 10 g Salt 3 g Barley malt extract (or honey) 30-50 g Sourdough, optional 150-250 g Waster

1. Pull apart or cut the old bread, pour the water over it and press the bread into the water. Then knead the whole thing with your hands and leave it to swell overnight in the fridge.
2. Remove the old bread soaker from the fridge and allow it to acclimatise at room temperature for about 1-2 hours.
3. Place the soaker in the bowl of your stand mixer with the remaining ingredients and knead on a low speed for 2-3 minutes. Increase the speed of the your mixer and knead the dough for about 10 minutes.
4. Place the dough in a lightly greased bowl, cover with a plastic wrap and leave to rest for 90 minutes at room temperature.
5. In the meantime, stretch and fold the dough 1-2 times by pulling the dough up slightly on one side and place the dough on the opposite edge of the bowl. This works best if you dip your hands in a little water beforehand. Repeat this process from all four sides, cover the dough again and let it ferment for the rest of the time.
6. Turn out the dough onto a lightly floured work surface and cut into 10 portions, each about 100-105 grams. Shape each dough into a round, then roll each dough ball slightly elongated and place it seam side up on a towel dusted with flour. Draw a fold between the dough balls with the towel so that the shaped dough balls do not stick together and are somewhat supported. Cover and leave to rest at room temperature for about 30 minutes.
7. In the meantime, place a tray for the steam at the bottom of oven and preheat the oven to 220C/ 430F.
8. Place the dough balls seam side down on a lightly grease baking tray. Make a center cut lighthwise with a sharp knife.
9. Place the baking tray in the middle of hot oven and pour a cup of water into the prepared tray at the bottom of the oven. Close the oven door immediately. Lower the oven temperature to 210C/410F and bake the bread rolls for 10 minutes.
10. After 10 minutes, open the oven door briefly so that the steam can escape and then bake the rolls for a further 10-15 minutes until crispy. Cool the bread rolls on a wire rack.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com