Whole spelt bread with sourdough
Whole spelt bread with sourdough is juicy and tastes hearty due to the self-prepared sourdough.
Ingredients
- 500 g whole spelt flour
- 100-110 g sourdough
- 5 g salt
- 300 ml water lukewarm
Instructions
- Mix all ingredients together. Knead dough briefly until it comes away from the bowl.
- Cover and let rest. After 1 - 2 hours, briefly mix everything again so that a homogeneous mass is formed. Then leave covered to rise overnight. The dough should not be too soft. Rather firmer.
- The other day, place the dough on a floured baking surface (it is best to use spelt flour type 630). Cover with flour. Shape the dough "round".
- The bread can be baked either round or oval. For elongated bread, shape the dough a little elongated. Then place in a proofing basket with the "cap" facing down. Line the proofing basket with a floured cloth beforehand. On top of the dough still cover with flour and let rise covered about 2, 5 - 3 hours. The dough has risen properly when the volume has increased significantly and the dough is elastic with a finger pressure.
- Preheat oven to 240° C top/bottom heat.
- Place a sheet of baking paper on the proofing basket. Then place half of an elongated baking pan on top. Turn the basket with momentum so that the dough lands on the baking pan with the baking paper.
- Cut the dough crosswise a few times with a sharp knife. Then cover with the 2nd higher half of the baking dish. Put in the oven covered.
- Turn down the temperature to 220° C. Bake in the oven for 50 minutes. After about 15 minutes to 200 ° C reduce the temperature. And after another 15 minutes finish baking at 190° C.