Whole Spelt Sourdough Bread Food

SPELT SOURDOUGH BREAD

Steps:

• Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
• Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
• Turn the dough out onto a work surface and form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
• Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
• Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
• When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
• Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
• Let the bread cool completely before slicing it.

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.

SPELT MUESLI SOURDOUGH BREAD

Steps:

• Place all the dry ingredients in a big bowl. Add the starter and water and knead into a smooth dough. You might need to add some liquid or flour to get it to the right consistency. It should be soft, but very workable.
• Place your dough in a greased standard loaf pan (I used a silicone one, so no need for greasing there) and allow the loaf to rise for 1 1/2 hours at a warm spot (I simply put my loaf pan onto the heater in the living room).
• Preheat your oven to 220°C/425°F and place an oven-proof bowl of water at the bottom of your oven.
• Bake the loaf at 220°C/425°F for 15 minutes. Take the loaf out of the oven and quickly brush the top with some oil. Return to oven. If the bread is already nicely browned, you might want to cover it with some baking paper to prevent overbrowning.
• Reduce the heat to 200°C/390°F and bake the bread for another 30 minutes or until skewer inserted in the centre comes out clean.
• Allow to cool in the pan for 5 minutes, then turn out onto a cooling rack.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.