Saffron Spelt Knots with Poolish

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

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

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

These saffron bread knots are made by plaiting together 4 strands of a soft, sweet enriched saffron dough - sprinkle the top with a mixture of white and black sesame seeds if desired. Saffron gives the knots a beautiful warm golden colour as well as a wonderful intense flavour and scent. I have used 0.3 g rams of saffron for the dough, which is a bit too much, 1 small sachet (0.1 gram) would be enough. I didn't fill the dough, but you can try to fill with nutella or nut cream for an even richer bread.

 

Poolish	Dough
50 g White spelt flour (German spelt #630) 50 g Wholegrain spelt flour 100 g Water A large pinch of dried yeast	205 g Whole milk, at room-temperature 50 g Wholegrain spelt flour 350 g White spelt flour (German spelt #630) 5 g Dried yeast 0.3 g Saffron (0.1 g would be enough) 5 g Sea salt 50 g Unsalted butter, softened 1 Small egg, for the glaze Sesame seeds, for the topping (optional)

1. In the evening, dissolve the dried yeast in 100 g of water directly in the mixing bowl of your mixer. Add white and whole spelt flours and mix well with the spoon. Cover and leave to ferment overnight at room temperature.
2. The next day, the poolish should have many small bubbles. Add the milk and dried yeast to the poolish starter. Mix everything briefly. Add the flours, saffron and salt. Mix on the lowest speed for 5 minutes. Increase the speed and knead for another 5 minutes. Add the softened butter in pieces and knead for another 5 minutes until you have a soft, rather firm but still elastic dough.
3. Cover and leave to rise at room temperature for 1-2 hours until the dough has noticeably increased in volume.
4. Divide the dough into 4 even portions, each about 215 grams. Shape each portion of the dough into a ball by folding it from the outside towards the inside and pressing it in slightly. Carefully roll into a small log. Repeat with another 3 portions of dough. Cover the logs and let them relax for about 10 minutes.
5. Now roll each log into a strand with both hands, about 50cm. Don't use extra flour. The dough is easy to work with and you don't need any extra flour at all.
6. Use two strands to make a cross and braid 4 strands together, invert, then roll it into a ball. (See tutorial) Place it on a tray lined with baking paper. Repeat with another two strands. Brush the knots with beaten egg and leave it to rise for 45-60 minutes at a warm place.
7. Preheat the oven to 200C/400F. Now brush the braided knots one more time with the egg and sprinkle some sesame seeds over if using. Bake in the middle of hot oven for 30-35 minutes until golden brown.

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

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

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