Chaosqueen's Kitchen

Zutaten

Quelle

Zubereitung

8-12 hours before baking mix all ingredients together and store it covered at roomtemperature.

Preheat the oven to 160°C. Spread the nuts on a cookie sheet and toast for 10 minutes or until the nuts beginn to darken.(If the pistachios were toasted before do not toast them for a scond time.) Place them in a small bowl and allow them to cool.

Dissolve the starter in the whey oder water. Place all ingredients with the exception of the nuts in the mixer bowl. With the dough hook, mix on low speed for 20 minutes, add the nuts and knead the dough 2-3 minutes more until the nuts are fully incorporated.

The dough is very sticky but will loose from the bowl during kneading. If not add a tbsp flour or more.

Place the dough in a bowl, lightly greased with cooking spray or oil. Push down the dough and lightly spray oil on the top. Cover the container with a lid or plastic wrap. Allow the dough to rise until it doubles its volume in 1,5 to 2 hours.

Turn the dough out onto a lightly floured counter and press it down to flatten it slightly, form it to an rectangle and give two stretch and fold cycles. Then divide the dough in two parts and form each part like a baguette. Roll each loaf in the flaked almonds and put it in a flour-dusted proofing basket. Let the loafs rest until nearly doubled in size and a fingertip will spring back slowly.

Preheat the oven to 245° one 30-45 Minutes before baking. Have an ofen shelf at the lowest level and place a baking stone on it before preheating.

Turn the loaves on a floured bakers peel and place the loafs gently on the baking stone. Bake with steam (spray bottle) for 15 minutes then reduce the temperature to 230°C and bake for 20-25 minutes more.

Remove the breads fromthe oven and transfer to a wire rack to cool completely.