Spelt bread with little yeast

Ingredients for 4 servings:

• 175 g spelt flour type 1050
• 105 g water
• 4 g salt
• 2 g fresh yeast
• 55 g spelt flour type 630
• 280 g water
• 35 g stale bread
• 105 g water
• 11 g salt
• 470 g spelt flour type 1050
• 5 g fresh yeast
• 70 g water

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 50 minutes; Total time approx. 3 days 1 hour 50 minutes

A pre-dough, a cooking dough and a brewing dough make delicious spelt bread with little yeast.

Pre-dough For the pre-dough, knead all ingredients (175 g spelt flour (type 1050), 105 g water (20 degrees Celsius), 4 g salt and 2 g fresh yeast) by hand. Then store at room temperature for one hour and then at 5 degrees Celsius for 48-72 hours. Cooking piece For the cooking piece, whisk together 280 g water (100 degrees Celsius) and 55 g spelt flour (type 630) until lump-free and bring to the boil while stirring. The mixture will thicken. Cover and allow to cool and store in a cool place (at 5-10 degrees Celsius) until ready to use. Brewing piece For the brewing piece, pour boiling water over finely ground stale bread and 11 g salt and mix. Cover with cling film and allow to cool. Store in a cool place until ready to use. Main dough For the main dough, briefly mix together the pre-dough, the cooked dough, the brewed dough, 470g spelt flour (type 1050) and 5g fresh yeast. Slowly add the 100°C hot water. Knead for a total of eight minutes on the lowest speed and, depending on the quality of the flour, for a further 1-2 minutes on the second speed until you have a smooth and firm dough (dough temperature around 24°C). Be careful, the dough can easily be over-kneaded! Leave the dough to prove for two hours at room temperature. Stretch and fold after 30 and 60 minutes. Place the dough on a floured work surface and gently punch it down to form a round or long shape. Leave to prove in a floured proving basket for 30 minutes with the seam facing down. Baking bread Bake with steam for 50 minutes at 250°C, reducing to 220°C.