Description
Continue their acquaintance with spelt flour. This time I decided to bake bread with rye sourdough and add the spelt flour. The result exceeded all my expectations, so I decided to share the recipe with you! Spelt flour you can substitute spelt.
Ingredients
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Sourdough
220 g
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Wholegrain wheat flour
180 g
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Flour
320 g
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Water
330 g
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Salt
1.5 tsp
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Bran
Cooking
Use a ripe rye sourdough. The day before 1 tablespoon of starter feed in the ratio of 110 gr. water and 110 grams. rye flour, leave overnight at 18-20°C.
For the dough mix all the ingredients.
Leave for 1 hour to autolysis, and then knead for 5-7 minutes by hand or in a breadmaker.
Dough to shift in oiled bowl and leave for 3 hours for fermentation. During this time, fold the dough 2-3 times for enrichment of the test air and the better development of gluten.
Turn the dough out onto the floured surface. Again fold...
... and shape the bread, which lay in plentifully sprinkled with bran proofing basket.
Proving bread - 1.5 hours in a warm place. Baking in preheated oven, on a stone, with steam the first 10 minutes (240-250°C), then dodecane at 200°C until cooked (about 30 minutes).
The bread turns out great, so if you want you can divide the dough into 2 parts and bake 2 breads, or baguettes.
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