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Spelled Bread with Sourdough

5 from 3 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 1 people
Calories 6 kcal

Ingredients
 

Pre-dough

  • 150 g Wholemeal spelt flour
  • 150 g Lukewarm water
  • 2 g Yeast fresh

Cooking piece

  • 200 g Wholemeal spelt flour
  • 200 g Boiling water

Main dough

  • 250 g Spelt flour 1050
  • 400 g Wholemeal spelt flour
  • 60 g Sourdough approach
  • 14 g Salt
  • 150 g Lukewarm water
  • Pre-Dough
  • Cooking piece

Instructions
 

Pre-dough

  • Weigh the ingredients and stir with a spoon. In a bowl with a lid, let it rise for one hour at room temperature and then put in the refrigerator (4 - 8 ° C) for 24 hours.

Cooking piece

  • Pour boiling water over the spelled flour and stir well. Leave covered for one hour at room temperature.

Main dough

  • Weigh the ingredients. Anyone who, like me, has a Kenwood Chef food processor mixes the dough for 5 minutes on the lowest setting. If it is too dry, add water. The dough should be damp and sticky. Then knead for another 5 minutes on the next level.
  • I put the moist dough in a sufficiently large plastic bowl with a lid. This dough stays at room temperature for 2 hours and is best folded from the outside inwards every half an hour using a dough card. Then it goes back to the refrigerator with the lid for 24 hours.
  • The next day, acclimate for 30 minutes at room temperature. Then take it out of the bowl and shape and grind into a round loaf. If you have, you can put it in a proving basket. There he should rest for another 1 - 1.5 hours with the end up. Preheat the oven to 230 ° C. Since I use a baking stone, preheating takes at least 40 - 45 minutes. Put the bread in the oven and bake with steam for the first 10 minutes. For me, the oven can do that and I also make steam with a spray bottle. After 10 minutes, reduce the heat to 210 ° C and bake for a total of 55 - 60 minutes. Then take the bread out of the oven and let it cool on a rack. The bread tastes good for a long time due to the high moisture content.
  • A word about leaven: I take care of my own. It rests in the refrigerator. It's quite frugal, but has no name, which I have been told is modern now. You can use one from the trade or you can rededicate yours. Mine is actually a wheat sourdough. 1 tbsp of it as a starter with 50g water and 50g. Mix wholemeal spelled flour and repeat this process for 3 or 4 days. It has already been rededicated in a spelled sourdough.

Nutrition

Serving: 100gCalories: 6kcalCarbohydrates: 0.6gProtein: 0.7g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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