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

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.)