Spelt Sourdough Bread

By á-14445

Ingredients

• Spelt Sourdough Starter
• Day 1
• 200 ml lukewarm water
• 175 g spelt flour
• 1 tbs honey
• Day 3
• 100 ml lukewarm water
• 100 g spelt flour
• Day 4
• 100 ml lukewarm water
• 100 g spelt flour
• Rustic Bread
• 400 ml lukewarm water
• 1 tbs salt
• 300 ml spelt sourdough starter
• 2 tbsp honey
• 650 g spelt flour
• 2 tbs smashed linen and chia seeds

Details

Adapted from sandapagaimo.blogspot.pt

Preparation

Step 1

On Day 1 whisk the water, flour and honey in a glass jar. Cover with the lid but don't screw on completely. Let it stand at room temperature for 2 days.
On Day 3 add water and flour and whisk. Let it stand at room temperature for 1 day.
On Day 4 add water and flour and whisk. Let it stand at room temperature for 1 day.


Mix water, salt, sourdough starter and honey. Adding a little flour at a time, knead the dough at medium speed in a mixer for about 15min, until soft and elastic. Let the dough rise in a mixing bowl under the cloth until it double in size.
Knead the dough and place on a tray lined with baking parchment. Let rise until double in size. Preheat the oven to 250C.
Make 3 diagonal incisions in each loaf with a knife and place the tray in the middle of the oven. Throw 100ml water on the bottom of the oven to get a fine crackled crust. Lower the heat to 220C and bake for 50-60min until the bread is well coloured.