Buttermilk root bread with sourdough

Ingredients for 2 servings:

• 200 g sourdough (wheat sourdough TA 200)
• 150 g wheat flour (type 550)
• 100 g spelt flour (wholemeal)
• 130 g buttermilk, lukewarm
• 1 tsp salt
• 7 g yeast (fresh)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dissolve the yeast in the lukewarm buttermilk. Place all the ingredients in a bowl and knead using the dough hook on a mixer for about 10 minutes until you have a smooth dough. The dough will be very soft, but that’s okay. Cover and let rest for 30 minutes. Place the dough on a floured surface. Divide into two or three pieces. Shape these into oblong shapes and twist them a few times. Place on a baking tray, preferably a baguette tray, and let rise for about 30-40 minutes. Preheat the oven to 240 degrees Celsius. Put the loaves in, spraying water generously on the sides of the oven with a watering can. After about 10 minutes, turn the oven down to 200 degrees Celsius and finish baking the loaves (for another 10 to 15 minutes).