Sourdough with spelt bread

Recently I've discovered the taste of spelt: nutty. Because I'm always searching for new recipes for my sourdough bread this seemed to be a perfect opportunity for experimenting with another kind of flour.

The spelt flour was wonderful coarse and stone-ground. In our little town we've got a real mill which is still in use. Most of the flours I'm baking with, are ground by our own miller.



Sourdough with spelt bread

• 100 gr. coarse spelt flour
• 240 gr. bread flour
• 200 gr. water lukewarm
• 120 gr. ripe starter (100%)
• 7,5 gr. salt

Mix the flours, water and starter in a bowl until just combined. Let it, covered, rest for 30 minutes (autolyse). After this, add the salt and continue mixing at medium speed for 3 - 4 minutes. At this time, the dough has reached a medium level of gluten development.

Turn the dough on a lightly floured counter and preshape into a light ball. Let it rest for 20 minutes. Shape it this time into a tight ball and put it (with the seam up) in a well-floured banneton. Cover it with oiled plastic and let it rise for 5 - 6 hours.

Turn the proofed loaf on a baking sheet and bake it in the oven at 450 dgr. F. (230 dgr. C.) in 27 - 30 minutes. Let it cool down completely.

This bread tastes wonderful even when you've no baking stone.