Plankstettner spelt crust

Ingredients for 1 servings:

• 180 g spelt flour, 630
• 180 g water
• starter (spelt sourdough)
• 400 g spelt flour (wholemeal)
• 400 g spelt flour, 630
• 7 g dry yeast
• 1 tsp honey
• 26 g salt
• 0.33 liters of beer (spelt beer)

Instructions

Working time approx. 40 minutes; Rest time approx. 17 hours 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 19 hours 10 minutes

with spelt sourdough

Make the sourdough starter the night before and leave it covered in a warm place overnight for about 16 hours. The next day, mix all the ingredients for the main dough, add the 360g sourdough and knead thoroughly by hand. Don’t forget to take some sourdough starter for the next loaf. Let it rest, covered, for 10 minutes. Then knead thoroughly again and let it prove, covered, for 30 minutes. Then fold it using the following method: Stretch the dough north and south. Fold the northern third over the middle, fold the southern third over the middle. Stretch east and west, and fold the side thirds over the middle again. Do not press down too hard on the dough. Then let it rise for another 30 minutes and fold it again after this time. Carefully shape the dough into a round and slide it, seam facing upwards, into a floured proving basket. Cover and let rise in the basket for another 30 minutes. During this time, preheat the oven to 220°C. Turn the dough out onto the baking sheet, place it in the oven, and steam vigorously for the first 10 minutes. Then release the steam, reduce the temperature to 180°C, and bake for about 40 minutes. Tips: It’s best to check whether the dough is ready by using your finger. You may need to add a little more or less flour to the main dough. This depends on the consistency of the sourdough starter, whether it’s quite runny or rather chewy!