JUST KIDDING! I’ve been toiling away for months baking every chance I get, and this is the first time I feel the loaf is actually worthy of a post.
200 g bread flour
200 g spelt
50 g whole grain spelt
300 g water
110 g starter
10 g salt
10 g olive oil
Mix ingredients to a well combined but shaggy dough
Rest 30 minutes
S&F x 4 every 30 minutes
Bulk fermentation for however long I feel the dough needs to do it’s thing
Pre shape
Bench rest 30 minutes
Shape
Rest in basket 1 hour
Cold retard till next day, 12–18 hours
Bake 40 minutes @ 200 C on baking steel
Cool on rack at least 2 hours
by Barrels_of_Corn
3 Comments
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I’m sorry the ingredients list and method look the way they do. Text formatting on this app is beyond me.
Lol I was wondering which culture doesn’t have bread