Simple wheat-spelt sourdough bread

Ingredients for 1 servings:

• 50 g wheat starter, made with Flour Type 1050
• 100 g water
• 100 g wheat flour type 1050
• 400 g spelt flour type 630
• 400 g wheat flour type 1050
• 500 g water, lukewarm
• 20 g salt
• 5 g fresh yeast
• some olive oil
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

The night before, mix the starter with the flour and water and let it stand overnight. Stir well the next day and again remove about 15-20 g from the mixture. I always do this by adding 50 g of water and 50 g of flour to the removed amount and pouring it into a jar with a lid. Then I cover it with plastic wrap, and when it has doubled in volume and there’s a slight dent at the top, usually in the evening, I close the jar and put it in the fridge. This way, I have my starter for the next baking session. Pour the sourdough into a bowl and add the spelt flour, wheat flour, and salt. Dissolve the yeast in a measuring jug or other container with the lukewarm water. You can also use more yeast, especially if the sourdough isn’t yet very strong. In a food processor, first mix the flour and the sourdough at the bottom of the bowl for 1-2 minutes. Then gradually add the water and yeast. After 10-15 minutes, you’ll have a nice dough that’s still slightly sticky. Rub another bowl with a little olive oil and add the dough there. The olive oil is only to make it easier to get the dough out of the bowl afterwards. Cover and let the dough rest for 2 hours, untreated, straight from the bread machine. Mine then rose really well. Turn the dough out onto a floured work surface, fold it several times, and shape it into a round. I personally prefer the oblong loaf version, so I turned the dough and shaped it into a loaf. Then let it rise again in a floured proving basket for an hour with the seam facing up. Preheat the oven to 220°C (top/bottom heat) and place a bowl of water on the floor of the oven. Turn the dough out onto a baking sheet, make several light cuts in the top, spray it thoroughly with water, and put it in the oven. After 10 minutes, remove the water and let out the steam; this happens anyway when you open the oven door. Then turn the oven down to 200°C and bake for about 40 minutes. I sprayed the bread with water again halfway through. The result was a really light, moist, and delicious loaf with a not-too-hard crust, as you can see from the picture.