John Myers
Ingredients for 1 servings:
- 400 g sourdough (rye sourdough)
- 100 g wheat (wholemeal flour)
- 250 g spelt flour, type 630
- 175 ml water, lukewarm
- 8 g salt
- ½ tsp bread spice mix
- ½ tsp baking malt
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours
without yeast, with 3 types of flour
Knead all ingredients with a stand mixer on the lowest speed for about 5 minutes. Cover the bowl and let it rest in a warm place for 20 minutes. Then, using a spatula, turn the dough out onto a floured work surface. Knead a few times (for no more than one minute), dusting the dough with a little spelt flour each time. Shape it into a loaf and let it rise in a floured proving basket (covered with a cloth) in a warm place for 90 minutes until doubled in size. Preheat a bread baking stone or pizza stone in the oven to 250 degrees Celsius (482 degrees Fahrenheit). (A baking sheet will also work, but only place the baking paper on it after preheating.) Sprinkle some flour on the stone, turn the bread out onto it, and quickly cut it four times with a razor blade. Brush with water and put it in the oven. After 5 minutes, pour some water into the oven and quickly close the oven door. Repeat this process after another 5 minutes. Wait another 5 minutes and pour more water into the oven. Reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit) and bake for a further 25-30 minutes. Place the bread on a wire rack (over a bowl so that air can get in), cover with a kitchen towel, and let it cool completely. The bread will be crispy on the outside and airy and light with a nice porosity on the inside. If you don’t trust your sourdough, add a little yeast, about 5g of dry yeast. I baked it without.
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