I just made this bread today for the kids’ afternoon tea. For once I didn’t leave the dough in the fridge overnight, no time for that, but you can do it if you want a richer taste.
It is a pretty straightforward sourdough recipe. You need a sourdough starter or levain. If you don’t have one, replace the liquid sourdough with dry yeast (1 spoon) or even better if you have some, replace by fresh yeast.
For a balanced bread I have used 50% wheat 50% spelt.
- 250g spelt flour
- 250g bread flour (organic or not, preferably strong but not too strong about 11g of protein per 100g)
- 100g liquid sourdough starter (100% hydration)
- 10g salt
- 325g water at room temperature
- Pour it all in a mixer's bowl with a dough hook.
- Mix on slow for 5 mins and on fast for 7 mins.
- Leave it to rest in the bowl covered with a wet tea towel for 2h (if the kitchen temperature is average. If warm, leave for less long, if very cold, leave it near the heater for longer).
- Place a wet (a few drops of water) sheet of baking paper on an oven tray, wet side down.
- Lightly dust a silicon mat. Scrape the dough off the bowl on the mat. Fold it once on itself, turn it ¼ of a tour and fold it again. Make a ball folds facing down (hidden under the ball).
- Place the dough ball in the middle of the tray covered in baling paper.
- Dust the ball with flour and lightly spread the flour all over massaging the ball.
- Cover with a damp tea towel (not too wet) and leave it for 1 hour to 1h30 depending on the kitchen's temperature.
- Place a tray in the oven at the bottom. Heat oven at 230°C for 10 mins minimum. Throw a cup of cold water in the tray.
- Take the tea towel off, dust the bread with flour.
- Score the bread: one deep-ish cut in the middle, a few superficial cuts on the sides.
- Open the oven and slide the tray very quickly in the oven (to keep the steam in).
- Put your timer on 25 mins. Lower the temperature to 180°C and bake for 15 more mins.
- Place bread on a cooling rack and eat :)