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
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.