Peach Spelt Sourdough Bread
Delicious Peach Spelt Sourdough Bread, excellent breakfast bread filled with fresh peaches and touch of cinnamon.
Servings: 8 servings
Calories: 249kcal
Ingredients
- For Leaven
- 45 g Bread flour
- 15 g spelt flour
- 28 g active sourdough starter
- 56 g water
- For the dough
- 420 g bread flour
- 30 g spelt flour
- Entire leaven
- 337 g water
- 9 g salt
- 278 g peaches cubed
- ½ teaspoon cinnamon
Instructions
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- Autolysis
- In another bowl bread flour, spelt flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- While dough is resting chop the peaches and add cinnamon and mix well. Before shaping the dough incorporate only peaches into the dough ( no juices)
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
- Enjoy
Video
Nutrition
Calories: 249kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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