These simple sourdough breads can be your daily bread. Great tasting and wonderful crumb.
Levain:
154g wheat starter
67g whole wheat flour
44g water at 40c
Ferment at 30c for 4 hours.
Dough:
265g levain
600g spelt flour
300g strong bread flour
55g whole wheat flour
700g water
22g salt
Mix slow for 4 minutes without salt.
Add salt and mix for 4 minutes at high speed.
Bulk ferment 4-4,5 hours at 25c.
Make 1 fold after 1,5-2 hours of bulk ferment.
Preshape into rounds.
Rest for 40 minutes.
Final shape.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:16 Ingredients
00:54 Mix
02:18 1st fold
03:16 Preshaping
04:47 Shaping
06:56 Bake
07:51 Results
21 июл 2024
