Whole Spelt Sourdough Bread

• aktivno vrijeme: 40 minutes
• ukupno vrijeme: 1 hour 25 minutes

Sastojci

530 g (~5 cups) whole grain spelt flour

350 g (~1 ½ cups) water

75 g (¼ cup) sourdough starter

63 g (3 Tbsp) honey OR 44 g agave syrup (2 Tbsp) OR 38 g sugar (3 Tbsp)

10 g (1 ½ tsp) salt

Upute

Whisk together the water, sourdough starter, and honey/agave/sugar. The sweetener helps boost the yeast and rising power of your dough, but can be omitted.

Add the flour and salt, and mix until everything is incorporated. The dough will be shaggy and not kneadable.

Let the dough rest for about 30 minutes and then do four rounds of stretching and folding with 15-20 minute rests in between.

Cover the dough and let it rise 6-12 hours, depending on if your kitchen is very warm or cool.

Scrape your dough out onto a floured work space and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.

Transfer the shaped dough to a well-floured proofing basket and cover. You can also prep your proofing basket by spraying it with oil and then sprinkling on a layer of bran flakes.

Let the dough proof at room temperature for 1-1.5 hours. Or can proof the dough for 30-60 minutes at room temperature and then refrigerate it for up to overnight.

Before the final proof is complete, begin preheating your oven and baking vessel for 30 minutes at 230°C/450°F.

Flip your dough into the hot baking vessel or onto parchment paper, and score it. Put the dough into your baking vessel.

Cover the baking vessel and place it in the oven. Bake for 35 minutes with the lid on, and another 10 minutes with the lid on or off.

The internal temperature of the bread should be 93°C/200°F when it is done.

Let the bread cool at least 1 hour before slicing.

Bilješke

10-hour proof at 26°C is way too long: spelt and sweetener both supercharge the yeast growth, so either lower the sweetener and/or starter volume. Try 8-hour or 70% of the starter.