Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter.
Course: Main Course
Keyword: Spelt and Rye Sourdough Bread
Author: Swathi ( Ambujom Saraswathy)
50g/ ¼ cup Sourdough starter
370g/1 ½ cups warm water
9g1 ½ tsp fine sea salt
In a large bowl add sourdough starter and water and mix well. Then add rye, spelt flour and bread flour combine everything and set aside for 30 minutes
Then add salt and mix again and set aside for another 6-8 hours. IF you want you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
When you are ready to shape and transfer to banneton or mold.
Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.