Spelled Sourdough Bread with Wild Yeast

Do not peel apples (preferably organic) too thin. The peeler may not be the right one for this this time. Save the bowls, put the apples aside and use them elsewhere.

Important: When it comes to apples, it depends a lot on how long ago they were harvested and how long they have been stored. When the apple is freshly picked, most of the wild yeasts are naturally on it. Over time, however, that subsides. The information on fermentation times is therefore variable and depends on the age of the apples. Organic quality plays a role here because of the fact that no pesticides are used.

Use a glass with a lid, a bottle neck that is not too narrow and with a capacity of at least 0.75 l or more. Dissolve the honey in warm water. The water should by no means be too hot (no more than lukewarm), so if the honey has been stirred it is better to stand a little and let it cool down, add the apple peel and close the lid.

Let the jar stand in the warm for three or four days. In the first 24 hours there is usually not much going on, but then at least every 12 hours, let off the "steam" and open the lid so that the bottle does not tear and fresh oxygen gets into the glass. The standing time depends on the yeast development. You can check this by opening the glass every 12 hours. You can also see it in the foam formation on the liquid when you loosen the lid. If after three days you get the impression that not enough yeasts have formed, let the liquid stand for a fourth day. The older the apples, the longer the standing time. When the time comes, strain and catch the liquid. The apple peel is removed and discarded.

Weigh 500 g of the liquid. If there is anything left over, keep it in the refrigerator. Mix 500 g wholemeal spelled flour with the liquid and leave to stand in the warm for 24 hours. If bubbles are visible on the surface, place in the refrigerator for 48 - 72 hours.

After this time, dissolve the yeast in the water and pour into it. If there is still left of the mixture, add it to the total amount of liquid. Add the sourdough, the other types of flour and the salt. Mix with a wooden spoon.

When you can't get away with the wooden spoon, continue kneading with your hands on a floured work surface. If necessary, add more water. Almost 10 minutes in total, until a smooth, stretchy and slightly sticky dough is formed. Leave to stand in the warm for 2 hours, stretching vigorously every 30 minutes and then folding again. Then place in a bowl with a lid in the refrigerator for 24-36 hours.

Take out the bread and acclimate for 30 minutes. Then shape and place in a proving basket for another 2 to 3 hours. If there are clear cracks in the dough, turn it onto the baking sheet and cut into it. Put in the oven preheated to 225 ° C (250 ° C is better - my oven just can't). If a baking stone is used, preheat for at least 45 minutes. Bake with plenty of steam for the first 10 minutes. Then open the oven door fully and let off the steam. Reduce the temperature to 210 ° C top / bottom heat and bake for another 40 - 45 minutes. Then take it out and spray or brush with water. Sourdough bread tastes better if you cut it after a few hours.

I first saw the apple peel thing in a recipe for making a sourdough some time ago. Anyone who knows a little about wine knows that the yeasts stick to the skin. This also applies to cider (must). The idea finally sparked when I saw it in a film about a German baking world champion. So part of the idea came from there, the recipe design from me.