29 May, 2014

Chocolate chip cookies with spelt flour


DSC_1172

I've noticed that almost every post about chocolate chip cookies starts with something like, "After a long search I've finally found the best chocolate chip cookie recipe". I don't know why these cookies are such an obsession among people. Perhaps I don't understand it because I still haven't found my "last and best in a row" recipe. Whatever. I'm not even such a huuuuuuuuuuuuge fan of chocolate chip cookies to be vaguely obsessed with them. Over the past few years I've tried several recipes, classical American recipes for chocolate chip cookies, and I always failed to come up with a decent cookie. Proportions just don't seem to be correct, or I make big mistakes measuring in cups or converting cups into grams.
But the other day, my younger daughter, a  chocolate-everything fan, came home from school talking about a chocolate chip cookie her friend shared with her. Glow in her eyes and the pleading voice saying, "Can you, please, make them for me. Ask X's mom for the recipe!"
Oh, what't so special about that recipe? I'll find a good chocolate chip cookies recipe in a minute. Just wait and see. True, in less than 5 minutes, I found at least five around the blogs I follow and trust. And decided to start with this one. Others were either put on hold or discarded because they didn't convince me. Nuts are a no, no, no! with my daughter, and I didn't have enough chocolate chips but used some good quality 60% cocoa dark chocolate and reduced it a bit as it seemed too much to me. And I put some spelt flour for the "healthy touch".
The verdict: Slightly crunchy on top, and soft inside. A bit too much chocolate for my taste. But generally, a good cookie recipe. My older daughter also thought they were good, she swept half a batch after her swimming training. The younger one, the one that asked for cookies, was a bit more critical. Because "the cookies her friend's mom made were with chocolate chips" and said, "these are ok, but ask for the recipe just the same." Stubborn as I am, I tried another recipe that was totally "no, no, no" and "tasted strange" before I finally asked for the recipe. And the answer was, Sure, it's on the X chocolate chips box! We'll see, if they really are that good, they might appear here, too. If not, I might join the bunch on the eternal search for the THE BEST chocolate chip cookie EVER!
Until then, you may want to try these, I'd just put less chocolate next time I make them, but otherwise I really liked them.


Chocolate chip cookies with spelt flour


Chocolate Chip Cookies with spelt flour

* 100 g softened butter
* 150 g light brown sugar
* 150 g chopped dark chocolate or chocolate chips
* 120 g flour
* 100 g spelt flour
* 1 egg
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon baking powder
* a pinch of salt

Mix softened butter with sugar, salt and vanilla extract.
Add the egg and mix it in. Add both flours sifted with the baking powder, and the chopped chocolate or chocolate chips.
Let the dough rest 1/2 hour in the fridge.
Portion the dough with a small ice cream scoop and form little heaps on a baking tray. Flatten them slightly as they won't spread much in baking.
Bake the cookies for 10-12 minutes in an oven preheated to 170°C or until the bottom and edges are golden brown.
Let them cool on a cooling rack before storing them in an airtight container.

Chocolate chip cookies with spelt flour


Biscotti al cioccolato e farina di farro

* 100 g di burro ammorbidito
* 150 g zucchero di canna chiaro
* 150 g di cioccolato fondente o gocce di cioccolato
* 120 g farina "00"
* 100 g di farina di farro
* 1 uovo
* 1 cucchiaino di estratto di vaniglia
* 1/2 cucchiaino di lievito per dolci
* un pizzico di sale

Mescolate il burro morbido con un cucchiaio di legno insieme allo zucchero, sale e l'estratto di vaniglia.
Aggiungete l'uovo e mescolate bene.
Unite le farine setacciate insieme al lievito e infine il cioccolato tagliato a pezzettini o le gocce di cioccolato.
Lasciate l'impasto in frigo per 1/2 ora o poi porzionatelo con un cucchiaio per il gelato formando mezze palline su una placca da forno. Schiacciatele leggermente.
Cuocete i biscotti per 10-12 minuti nel forno già riscaldato a 170°C o finché i bordi diventano dorati.
Lasciateli raffreddare su una griglia e poi conservateli in un contenitore con coperchio.




Chocolate chip cookies with spelt flour


Keksi s čokoladom i pirovim brašnom

* 100 g omekšalog maslaca
* 150 g smeđeg šećera
* 150 g nasjeckane tamne čokolade ili kapljica
* 120 g pšeničnog brašna
* 100 g pirovog brašna
* 1 jaje
* 1 žličica čistog ekstrakta vanilije
* 1/2 žličice praška za pecivo
* prstohvat soli

Izmiješajte dobro drvenom žlicom omekšali maslac sa šećerom, solju i ekstraktom vanilije. Dodajte jaje i izmiješajte opet dobro da se sjedini s maslacem.
Dodajte oba brašna prosijana s praškom za pecivo i na kraju nasjeckanu čokoladu ili čokoladne kapljice.
Ostavite tijesto 1/2 sata u hladnjaku, a zatim žlicom za sladoled vadite oblikujte polukuglice na plehu na pečenje. Lagano ih pritisnite jer keksi se neće puno raširiti u pečenju.
Pecite kekse oko 10-12 minuta na 170°C odnosno dok na dnu i rubovima ne poprime zlatno-smeđu boju.



Chocolate chip cookies with spelt flour

28 May, 2014

Pasta with creamy broccoli sauce


Pasta with creamy broccoli sauce

If you are always looking for a nice, healthy and quick meal idea, you shouldn't miss this pasta recipe. It's deliciously creamy and really easy and quick to prepare. I bet you can trick your kids to eat some veggies this way, too.


Pasta with creamy broccoli sauce


Pasta with creamy broccoli and almond sauce

(4 servings):
* 400 g broccoli
* 100 ml heavy or cooking cream
* 40 g ricotta cheese
* 12 fresh basil leaves
* 1 clove of garlic
* about 10 peeled almonds
* 30 g grated parmigiano cheese
* 350-400 g pasta (penne, tortiglioni, sedani, farfalle, etc.)

Divide broccoli in florets and wash them.
Cook them in a large pot of lightly salted water for 10 minutes, until soft.
Drain the broccoli florets with a slotted spoon. Cook the pasta in the same water.
Leave a few smaller florets for garnish and puree the rest in a food processor.
Add the heavy cream and the ricotta and mix again. If it's too thick, add a few tablespoons of water the broccoli was cooked in.
Finely mince the garlic, the almonds and the basil leaves.
Mix the broccoli cream, the garlic and almond mix and the grated parmigiano in  a saucepan and heat on low until the pasta is cooked al dente. Season with salt and pepper to taste.
When the pasta is cooked, drain it and add to the saucepan with the broccoli sauce.
Stir well and serve the pasta warm with more grated parmigiano.


Pasta with creamy broccoli sauce


Pasta con la crema di broccoli e mandorle

(per 4 persone):
* 400 g di broccoli
* 100 ml di panna fresca
* 40 g di ricotta
* 12 foglie di basilico
* 1 spicchio d'aglio
* 10 mandorle (circa) pelate
* 30 g parmigiano grattugiato
* 350-400 g di pasta (penne, tortiglioni, sedani, farfalle, ecc.)

Mondate e lavate i broccoli, divideteli in cimette e fateli cuocere per circa 10 minuti in acqua bollente leggermente salata, finché teneri.
Usando un cucchiaio forato, scolate i broccoli e mettete la pasta a cuocere nella stessa acqua.
Mette da parte qualche cimetta per decorazione e passate il resto dei broccoli nel mixer fino a ottenere una crema. Aggiungete la panna e la ricotta e azionate di nuovo il mixer.
Tritate finemente le foglie di basilico, con le mandorle e l'aglio.
Versate la crema di broccoli in una casseruola, aggiungete il trito di basilico, mandorle e aglio e 30 g di parmigiano grattugiato.
Salate, pepate e scaldate la crema sul fuoco basso.
Scolate la pasta quando è cotta al dente e versatela nella casseruola con la crema di broccoli. Mescolate bene e servite aggiungendo le cimette messe da parte e altro parmigiano grattugiato.



Pasta with creamy broccoli sauce


Tjestenina s krem umakom od brokule s bademima

(za 4 osobe):
* 400 g brokule
* 100 ml neutralnog, svježeg slatkog vrhnja
* 40 g ricotte
* 12 listića bosiljka
* 1 češanjbijelog luka
* 10-ak oguljenih badema
* 30 g naribanog parmezana
* 350-400 g tjestenine po izboru (penne, tortiglioni, sedani, farfalle, itd.)

Brokulu podijelite na cvjetiće i operite.
Kuhajte je u malo posoljenoj vodi 10-ak minuta, dok ne odmekne.
Izvadite brokulu šupljikavom žlicom i stavite kuhati tjesteninu u istu vodu.
Odvojite po želji nekoliko cvjetića za ukras, a ostatak smrvite u el. sjeckalici da dobijete kremu.
Dodajte slatko vrhnje i ricottu pa još kratko izmiksajte.
Ako je krema pregusta, dodajte par žlica vode u kojoj se kuhala brokula.
Usitnite skupa češnjak, bademe i listove bosiljka.
Pomiješajte kremu od brokule, smjesu češnjaka i bosiljka i naribani parmezan, pa zagrijavajte na tihoj vatri dok tjestenina nije kuhana. Posolite i popaprite po ukusu.
Ocijedite tjesteninu kad je kuhana al dente i dodajte je u posudu s kremom od brokule, promiješajte dobro i poslužite toplo posipajući dodatnim parmezanom.

Pasta with creamy broccoli sauce

05 May, 2014

Homemade Tagliatelle

Homemade Tagliatelle


The biggest magic in the kitchen happens when few good ingredients meet and walk hand in hand.
A little flour and a couple eggs. You can't go simpler than that. And yet when you mix them in correct proportion, you get something as delicious as pasta. To shape as you like, to season as you like. Simple or rich, light or heavy, because on their own, they already are rich and tasteful.
They are just as perfect when seasoned simply with butter and lemon zest, with asparagus or porcini mushrooms, or Bolognese ragu if you live in this part of the world where I do.
I bought a pasta machine a couple years ago, although I'm not using it often. Except when I want to make sure the pasta is extremely thin. This time however I decided to try making pasta all by hand. Using just my rolling pin and muscles :))) And I must admit it was much less difficult than I thought.
A note, I often see recipes for homemade pasta around the web that include oil, or water, but I think that is completely unnecessary when making egg pasta, and it actually changes the consistency of pasta. So, If so far you tried making pasta differently, at least once make it as it is traditionally made in Emilia Romagna, with just eggs and flour, and let me know if you noticed any difference. I do and did soon.


Tagliatelle al Ragù


Homemade Tagliatelle

(2-3 servings)
200 g flour  Italian "00" type or a mixture of semolina flour and "00" flour)
2 eggs

Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle  Homemade Tagliatelle


Sift the flour on a kneading board and make a well in the middle.
Add the eggs to the well and start whisking them with a fork, gradually adding the surrounding flour. Continue kneading with your hands. Knead the dough well and firmly. The dough shouldn't be too soft or sticky.
Wrap it and let rest 1/2 hour.
Roll the dough out with a long rolling pin or divide into smaller pieces and roll it out thin using a pasta machine. If using a rolling pin, make sure you often dust the dough up and underneath, and turn it around frequently so it doesn't stick to the surface.
Place the rolling pin in the middle and pressing the dough roll it away, without going back down. Turn the dough by 45° and repeat. Continue until thin.
Dust with flour and roll the dough up. Using a sharp knife cut the dough to get long stripes.
Place them on a floured paper tray or pasta drying rack and let dry a few minutes if cooking them immediately or completely if saving them for later.
To cook the fresh tagliatelle, bring a large pot of water to a boil, add salt and pasta, it will take a few minutes only to cook the fresh pasta al dente. Drain it and season as you prefer.
In one of the next posts I'll share the recipe for traditional Bolognese ragu sauce.






Homemade Tagliatelle


Tagliatelle fatte a mano

(per 2-3 persone)
* 200 g di farina (uso la farina per la sfoglia Tre grazie)
* 2 uova

Setacciate la farina formando la classica fontana. Rompete le uova al centro e sbattendole leggermente con una forchetta cominciate a incorporare la farina.
Impastate poi con le mani fino a ottenere un impasto sodo e liscio.
Avvolgetelo con la pellicola e lasciatelo riposare 1/2 ora.
Con un mattarello (o la macchina per la pasta) stendete la pasta in una sfoglia sottile.
Se lavorate la pasta a mano, assicuratevi che sia la pasta che la spianatoia sotto siano infarinate per prevenire che l'impasto si attacchi.
Cominciate stendendo la pallina di pasta formando prima un disco e poi man mano la sfoglia sempre più larga e sottile. Girate spesso la pasta per evitare che si attacchi.
Quando la sfoglia è abbastanza sottile, cospargetela con un po' di farina e arrotolatela. Con un coltello ben affilato tagliate il rotolo e mettete le tagliatele ad asciugare per qualche minuto se intendete cucinarla subito, o finché completamente secca se intendete conservarla più a lungo.
Cuocetele per pochi minuti in abbondante acqua salata e conditele a piacere.



Homemade Tagliatelle


Domaće tagliatelle

(za 2-3 osobe)
* 200 g brašna
* 2 jaja

Prosijte brašno na dasku/radnu površinu i napravite rupicu u sredini.
Stavite u nju jaja.
Vilicom lagano razmutite jaja i dodajite okolno brašno.
Dalje umijesite tijesto rukama.
Izmijesite ga dobro. Tijesto će biti potvrdo, ali tako treba, ne smije biti ljepljivo.
Omotajte ga prozirnom folijom i ostavite da odmori 1/2 sata.
Ručnim valjkom ili na stroj za tjesteninu razvaljajte tanko tijesto.
Ako radite ručno, pazite da je tijesto uvijek dobro pobrašnjeno ispod i iznad.
Valjak postavite na sredinu i gurajte ga od sebe. Okrenite tijesto za 45° i ponavljajte tako stalno u krug. Okrećite stalno tijesto da se ne zalijepi, i ne vraćajte se valjkom natrag već samo od polovice kruga prema gore.
Kad ste tijesto dovoljno tanko razvaljali, pobrašnite ga i smotajte u rolnicu pa narežite šire ili uže rezance po želji.
Rastresite tagliatelle i ostavite da se samo malo prosuše ako ćete ih odmah kuhati.
U suprotnom spremite u hladnjak (do par dana ako su vakuumski pakirane) ili ih ostavite da se potpuno osuše na zraku.
Skuhajte tagliatelle u dosta slane ključale vode.
Za svježe tagliatelle bit će dovoljno svega par minuta.
Ocijedite ih i odmah dodajte u umak po želji, izmiješajte i zagrijte sve skupa pa poslužite.






03 May, 2014

Kamut Khorasan Flour Sourdough Bread

Kamut Khorasan Flour Sourdough Bread

Believe it or not, it's become easier to come up with a new recipe, prepare it, style and photograph (I actually never spend too much time on that last part) than to put everything down and post on blog. Every new recipe makes me feel like I'm giving birth, when it should actually feel that way while I'm cooking or baking. 
The kid's become more than a handful of work. It would take more than one person to keep him under control, and I'm alone with him most of the day. He's a constant menace. I jokingly say that he's able to make more disorder in just 5 minutes than his sisters did in 10 years.
The point is, what I manage to prepare while he's having a nap, becomes an odyssey to write when he's awake.  This is just to apologize with my readers that asked for and were promissed the recipe for this beautiful and delicious bread.



Kamut Khorasan Flour Sourdough Bread

At first I didn't mean to write the recipe at all, as it's actually very similar to the bread I posted not so long ago. Only, this time, I used different types of flour, and I made it with the 50% hydratation sourdough starter instead of the 100% hydrated one.  And since I have two beautiful thyme plants on my balcony I kind of spontaneously threw some in. It's scent in bread is not actually so distinct once it's baked, so if you don't like it, you can omit or substitute thyme with other herbs or add more if you actually like it.
However, what I liked about this bread is the shape (that I visually remembered seeing somewhere, a food magazine probably), the taste and the incredibly soft interior (believe me, it's still soft today, on the 5th day).
Therefore, I'm proud and happy to share this recipe with everyone.
Happy baking and have a great weekend.



Kamut Khorasan Flour Sourdough Bread

Kamut Khorasan Flour Sourdough Bread
 with flaxseed and fresh thyme

* 400 g Kamut Khorasan flour
* 100 g whole wheat flour
* 150 g sourdough starter (with 50% hydratation)
* 15 g flaxseed
* 400 g water
* 1 teaspoon of barley malt syrup
* 1 TBspoon extra virgin olive oil
* 5-6 fresh thyme twigs
* 12 g salt

Refresh your sourdoguh starter 4-6 hours before you start preparing bread.
Slightly warm up the extra virgin olive oil and add the thyme leaves. Leave them in infusion for at least a couple of hours or overnight.
Put the flaxseed and 350 g of water in a saucepan, and bring to a boil. Lower the heat and let simmer for 5 minutes. Remove from heat and set aside to cool down.
Tear the sourdough starter into pieces and put in a bowl with 50 g of water and the barley malt syrup. Let it soften in water for 10-15 minutes then dissolve completely whisking it.
Put the flours into the bowl of the stand mixer. Add the flaxseed with all the liquid (that turned into mucilage, by the way), the oil with thyme leaves and start mixing everything with the paddle attachment. When all the flour has been absorbed add the salt and switch to the hook attachment. Knead for about 10 minutes, until the dough is smooth and soft.
Cover the bowl and let the dough rest for 10 minutes.
Transfer the dough to a lightly floured kneading board. Flatten it gently with your hands to form a square. Fold the upper third of the square towards the center and then the lower one to cover it.
Repeat folding from right and left to the center. Turn the dough in a way that the seal underneath, place it in a clean bowl and seal with a plastic wrap. Let the dough rise for 3-4 hours or until doubled in size.
Repeat the folding one more time and let it rest again for 1 hour.
Roll the dough with your hands to form a rope and coil it.
Place the bread on a piece of well floured baking paper, dust it with flour, cover and let rise for about 1 hour.
In the meantime
In the meantime, preheat the oven to 250°C, together with the baking stone or a baking tin if you don't have a baking stone. Make sure the stone is heated well (not less than half an hour).
Slide the bread onto the baking stone (together with the baking paper it's been resting on), immediately throw 5-6 ice cubes to the bottom of the oven and close the door quickly.
It's important to bake bread with the steam in during the first 15 minutes as this will allow the dough to expand and rise as the surfice will stay soft. It will also give you nice crunchy crust when finished baking, not that hard, cookie like crust you'd normally get if baking bread without steam.
After the first 15 minutes, lower the heat to 200°C, and after 10 minutes to 180°C. Finish baking the bread after 15-20 minutes. If you like the crust to stay a bit harder and crunchier, after you've turned the oven off, put the bread up against the side of the oven and leave it in for 10-15 minutes, with the oven door slightly open to allow it to dry well.
Take the bread out of the oven and let it cool completely on a cooling rack before cuttin it.




Kamut Khorasan Flour Sourdough Bread


Pane di farina di kamut a lievitazione naturale
  con semi di lino e foglie di timo

* 400 g di farina di grano khorasan kamut
* 100 g di farina integrale di grano
* 150 g di lievito madre (idratato al 50%)
* 15 g di semi di lino
* 400 g di acqua
* 1 cucchiaino di malto d'orzo
* 1 cucchiaio di olio extravergine d'oliva
* 5-6 rametti di timo fresco
* 12 g di sale

Rinfrescate il lievito madre 4-6 ore prima di iniziare a impastare il pane.
Scaldate leggermente l'olio d'oliva, aggiungete le foglioline di timo e lasciate in infusione per un paio d'ore.
Mettete a cuocere i semi di lino in 350 g d'acqua. Quando l'acqua inizia a bollire, abbassate la fiamma e lasciate sobbollire per 5 minuti. Lasciateli intiepidire.
Spezzettate il lievito madre e mettetelo in una ciotola con 50 g d'acqua aggiungendo anche il malto d'orzo. Lasciate ammorbidire il lievito per 10-15 minuti, poi mescolatelo con una frusta a mano fino a scioglierlo completamente.
Mettete le farine nella ciotola della planetaria e mescolatele. Aggiungete i semi di lino con la mucillagine, il lievito madre e l'olio d'oliva con le foglioline di timo. Iniziate ad impastare con la foglia fino ad idratare completamente la farina. Aggiungete alla fine il sale. Montate il gancio e continuate ad impastare per una decina di minuti, ribaltando l'impasto un paio di volte, finché diventi liscio e morbido.
Coprite la ciotola e lasciate riposare l'impasto per 10 minuti.
Fate un giro di pieghe a tre: stendete l'impasto con le mani sulla spianatoia leggermente infarinata formando un quadrato. Piegate il terzo superiore verso il centro, e chiudetelo con il terzo inferiore. Nello stesso modo piegate il lato destro e quello sinistro. Arrotondate quindi l'impasto e mettetelo a lievitare in una ciotola pulita, sigillata con la pellicola per 3-4 ore.
Fate un altro giro di pieghe a tre e lasciate lievitare di nuovo per 1 ora.
Formate un lungo filoncino con l'impasto e arrotolatelo su se stesso formando una chiocciola.
Sistemate il pane su un pezzo di carta da forno cosparso con la semola rimacinata e lasciate lievitare coperto per 1 ora.
Nel frattempo scaldate il forno a 250°C. Se usate la pietra refrattaria scaldatela insieme al forno, altrimenti potete scaldare una teglia.
Trasferite il pane nel forno ben caldo e buttate 5-6 cubetti di ghiaccio sul fondo del forno, in modo da avere il vapore durante i primi 15 minuti di cottura che permetterà al impasto di espandersi prima che la crosta si indurisca.
Dopo i primi 15 minuti, abbassate la temperatura a 200°C e dopo altri 10 minuti a 180°C. Lasciate cuocere il pane per altri 15-20 minuti. Se vi piace la crosta più dura e croccante lasciatelo nel forno spento e leggermente aperto, appoggiato sulla parete del forno per altri 10-15 minuti.
Sfornatelo e lasciatelo raffreddare su una grata coperto con un panno pulito.
Tagliatelo soltanto quando si sarà raffreddato completamente.



Kamut Khorasan Flour Sourdough Bread


Kruh od kamuta s kvasom
   sa sjemenkama lana i listićima timijana

* 400 g brašna od kamuta khorasan
* 100 g integralnog pšeničnog brašna
* 150 g kvasa/startera (sa 50% hidratacijom)
* 15 g sjemenki lana
* 400 g vode
* 1 žličica ječmenog slada
* 1 žlica ekstra djevičanskog maslinovog ulja
* 5-6 grančica svježeg timijana
* 12 g soli

Kvas nahranite 4-6 sati prije nego ćete zamijesiti kruh.
Lagano zagrijte maslinovo ulje, pa dodajte listiće timijana. Ostavite ih u infuziji par sati (ili pripremite dan ranije).
Stavite kuhati sjemenke lana u 350 g vode. Kad voda provrije, smanjite vatru i ostavite da lagano kuha 5 minuta. Maknite s vatre i ostavite da se umlači.
U preostalih 50 g vode nakidajte kvas/starter, ostavite da omekša u vodi 10-15 minuta uz dodatak ječmenog slada. Zatim ručnom pjenjačom miješajte dok se kvas potpuno ne istopi.
U zdjelu stolnog miksera stavite obje vrste brašna i izmiješajte rukom. Dodajte umlačene sjemenke lana s vodom u kojoj su se kuhale i koja se hlađenjem pretvorila u sluz, kvas i ulje s listićima timijana. Mijesite prvo s lopaticom. Kad su se sastojci povezali, dodajte sol.
Zamijenite lopaticu kukastim nastavkom za tijesta i mijesite 10-ak minuta (tijekom kojih par puta zaustavite mikser i preokrenite tijesto) dok tijesto nije glatko i podatno.
Pokrijte zdjelu i ostavite tijesto da odmori 10-ak minuta.
Premjestite tijesto na sasvim malo pobrašnjenu dasku i preklopite ga na trećine: lagano rukama rastanjite tijesto na kvadrat, preklopite gornju trećinu prema sredini, a zatim donju trećinu preko nje; preklopite desnu trećinu prema sredini, a zatim lijevu preko nje. Zaokružite rukama tijesto u loptu i stavite u čistu zdjelu. Pokrijte poklopcem ili prozirnom folijom i ostavite na toplom oko 3-4 sata.
Preklopite tijesto nakon dizanja još jedanput i ostavite da se diže opet 1 sat.
Oblikujte tijesto u dugu rolnicu i smotajte je poput puža.
Stavite tijesto na komad papira za pečenje obilno posut brašnom. Pospite kruh brašnom odozgor i ostavite ga da se diže 1 sat.
U međuvremenu zagrijte pećnicu na 250°C. Ako pečete kruh na kamenu zagrijte ga dobro zajedno s pećnicom. Ako nemate kamen zagrijte pleh na kojem ćete peći kruh.
Premjestite kruh u pećnicu na vruć kamen ili pleh (zajedno s papirom, koji nakon prvih 15 minuta možete izvući ispod kruh i ukloniti). Prije nego zatvorite pećnicu ubacite na dno 5-6 kocki leda (para će pomoći da se ne stvori odmah tvrda kora na površini, na taj način će se tijesto lakše širiti i bolje narasti, a kasnije ćete imati krckavu ali ne tvrdu koricu).
Nakon 15 minuta (kad kruh počne dobivati boju), smanjite temperaturu na 200°C, i nakon još 10 minuta na 180°C. Pecite kruh još 15-ak do 20 minuta (ne brinite ako vam se čini da je kora tvrda, odmeknut će kasnije).
Ostavite kruh da se ohladi na rešetki pokriven čistom platnenom krpom. Režite kruh tek kad se potpuno ohladio.


Kamut Khorasan Flour Sourdough Bread