Wednesday, October 26, 2011

Second time around

Well it worked..I left the dough to rise for 24 hours and it looked amazing this morning.
I poped him into his tin and let him rise for another hour and them into the hot oven he went.

150g organic white flour
400g wholemeal wheat Spelt flour
20g sea salt, ground finely
350ml water
200g sourdough starter made from 1:1 spelt flour and water

What to do

Combine the white flour, wholemeal wheat speltflour, salt, water and sourdough starter in a large bowl. Mix until a just combined.
Rest for 20 minutes.
Air knead for 5 minutes on a lightly flour dusted table.

Place in an oiled bowl, cover with plastic wrap or damp tea towel. Make sure tea towel doesn't dry out.
Place in a cool place for 24 hours until mixture rises slightly.

Turn dough onto a lightly floured surface. Shape the dough by folding the edges over once. Place in a bread tin and leave for an hour to rise.

Score the dough with a sharp knife. Bake at 240°C for 35 minutes. Reduce heat 180°C and bake for a further 10 minutes. Transfer the bread to a wire rack to cool for 30-60 minutes.

recipe is based on Spelt flour recipe from the Gourmet Farmer

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