Sour Spelt Loaf Part II
We're going to make the sour spelt loaf today using the starter we put together yesterday.
My starter looks like this:
Measure 250g whole spelt flour:
Followed by 250g white whole wheat flour:
Then, measure 400g water:
Add 15g of sea salt:
And a tiny bit of active-dry yeast:
Put all that together:
And mix it until a dough forms:
Cover the container and let it rise at room temperature for an hour:
First fold left:
Then fold right:
Then fold far:
Then fold near:
Cover, and let it sit for an hour:
Second left fold:
Second right fold:
Second far fold:
Second near fold:
Cover the container and let it rise for another hour:
Last set of folds. Third left:
Then right:
Then far:
Then near fold and sprinkle its face with flour:
Flip it onto a dusted work surface:
And fold its sticky face onto itself:
Roll it into a log shape:
Dust a clean cloth with some flour:
Move the dough log onto the cloth:
Dust it with more flour:
Then cover the dough gently with the cloth and let it proof for an hour:
Preheat the oven with a baking steel to 450 degrees:
Uncover the proofed dough:
And use the cloth to gently flip it onto the peel:
Score its face:
Bake it for 25 minutes at 430 degrees, then for 25 minutes at 360 degrees:
Let the bread cool on a rack for two hours before slicing.
Enjoy!