Pre-dough kneading time: Mix for 2 minutes on the 1st speed in the food processor and then knead quickly for 4 - 5 minutes on the 2nd - 3rd speed. Knead the pre-dough intensively in the food processor - dough temperature approx. 24 °C, dough resting time: Cover and leave to rest for 40 - 50 minutes.
Heat the Monolith to 230 °C with the deflector stones, drip trays (for steaming), set up the 2nd & 3rd levels and place the pizza stone on the third level.
Briefly roast 200 g whole almonds in a cast iron pan on the monolith at approx. 220 degrees and deglaze with approx. 100 ml water.
Now put all the ingredients and the ripe starter dough into the food processor and knead into the main dough.
Kneading time: Mix for 2 minutes on the 1st speed in the food processor and then knead quickly for 7 - 8 minutes on the 3rd - 4th speed.
Only carefully fold in the 200 g roasted almonds after the kneading time. The dough temperature should be 22 - 24 °C.
Cover the dough and leave it to rest in the kitchen (at room temperature) for at least 30 minutes. Then weigh into four loaves of 750 grams each and roll into a ball.
Brush the almond loaves with water, sprinkle with the 150 g of unroasted chopped almonds, place on a baking tray lined with baking paper and leave to rest for approx. 45 minutes (piece proofing), covered in the kitchen (at room temperature).
After resting, place the almond loaves on the tray directly in the preheated Monolith (230°C) on the pizza stone and pour approx. 150 ml of water into the drip tray for steaming. Close the lid and the valve at the top immediately Bake for approx. 35 - 40 min. at 200 - 210 °C with the lid closed. Depending on the size of the tray, 2 almond loaves can be baked at the same time.
Tip: Dust with powdered sugar after baking.
