Spelt bread recipe

Here’s a recipe based on white flour and spelt flour. This low-gluten cereal was one of the first domesticated by man.

Ingredients

Room-temperature sourdough, fed 12 hours earlier.

200g

Water at room temperature

510g

White flour

580g

Spelt flour

240g

Salt

20g

Preparation

  1. In a bowl, mix the sourdough and water together by hand.
  2. Add the flours and salt. Mix everything well by hand; avoid kneading the dough.
  3. Let sit for 30 minutes at room temperature.
  4. Fold the dough over on itself 4 times, taking care not to knead it
  5. Let sit for 30 minutes at room temperature.
  6. Fold the dough over on itself 4 times, taking care not to knead it.
  7. Let sit for 30 more minutes at room temperature.
  8. Divide the dough into two 775 g balls.
  9. Let sit for 20 more minutes at room temperature.
  10. Shape the balls into two baguettes, into one miche or into one batard (a bread in between the shape of a miche and a baguette).
  11. Let sit in the refrigerator at 4 °C between 12 and 18 hours.
  12. Bake in the oven at 450 °F until the internal temperature is 205 °F. (Allow about 30 minutes for a bread that weighs 775 g before baking.)

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