Simple Spelt Sourdough Bread вђў Heartbeet Kitchen Right before baking, gently flip the proofed loaf onto parchment paper. use a lame or sharp knife to slice a design into the top about 1⁄4” deep. try a square pattern, diagonal lines, or a signature score like a leaf or wheat shaft. this releases tension and expands the dramatic oven spring. Because i’m letting the dough rest for only 30 minutes, i decided to add the levain along with mixing the flour and water. mix flour, water (reserve 100g water for further mixing later), and the levain in a bowl until all dry bits are hydrated. cover bowl and store somewhere warm for 30 minutes. 3. mix – 3:45 p.m.
Spelt Sourdough Bread Savor The Best 2. discard most of the starter, but put 30g into a new bowl and add 50g wholemeal spelt flour and 50g water. thoroughly combine. 3. cover with a lid and keep in a warm place for 12 hours. if all goes to plan, the starter will now start to show obvious signs of life (frothing, bubbles) and is ready to use. Cover with plastic and store in a warm place for 1 hour. after 1 hour, dust your hands and the top of the dough with flour. pick up the dough and stretch and then fold the dough. stretch once again in the opposite direction. place back into the bowl and cover with plastic for another 1 2 hour. Place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus 10 15 minutes with the lid off at 210c 410f. Bake the bread for 35 minutes with the lid on and an additional 10 minutes with the lid off. you can also leave the lid on for the entire 45 minutes. the internal temperature of the bread should be 195 200°f when it is done. let the bread cool at least 1 hours before slicing.
Comments are closed.