Rest time when baking bread for better compatibility
To bake a bread from which neither you nor your loved ones will get a stomachache, you should definitely keep the rest of the dough. The yeast splits through the fermentation the ingredients of the flour and the grains. This makes everything easier to digest!
That's how it's done
1. dough rest
Half the amount of flour needed, knead the yeast dissolved in cold water and the necessary soaked grains with each other and let it rest in the refrigerator for at least a 3/4 hour, or preferably overnight.
2nd dough rest
The next day, add the remaining flour and spices and knead well until you have a smooth dough. You can then rest for about 45 minutes.
Then you can knead the dough again and then shape it as you like.
3rd dough rest
Cover the dough well and let it rest for another 10-15 minutes.
Then bake in the preheated oven and let cool on the grill. Good Appetite!
Editor's tip:
We recommend to leave the dough this practical fermentation basket from Backefix!
