Tuscan Spelt Flatbread (High Hydration, with Pre-Ferment)
Homemade Tuscan flatbread with spelt flour, soft and airy, made using a high-hydration dough and a pre-ferment (autolyse). A simple recipe with professional results: crispy outside and soft inside.
Autolyse (pre-dough)
Mix flour with about 300 g of water until roughly combined. Cover and rest for 30–60 minutes.
Dough
Add yeast dissolved in remaining water and salt. Mix until smooth. Add olive oil gradually until fully absorbed.
Folding
Perform 2–3 sets of stretch and folds every 20–30 minutes.
Bulk fermentation
- 10–12 hours in the fridge (recommended), or
- 3–4 hours at room temperature
Shaping
Transfer to an oiled tray, gently stretch without deflating. Rest 1–2 hours. Dimple the surface and season.
Baking
Bake at 250°C (480°F) for about 20 minutes.
Variations
- rosemary and salt
- tomato, anchovies, olives (sardenaira style)
- onions, anchovies, olives (pissaladière style)
Original article: wanph.blogspot.com