Poppy Seeds and Plums Spelt Sourdough

Poppy Seeds and Plums Spelt Sourdough

 

620 g spelt sourdough, 100% hydration

704 g water

24 g salt

276 g spelt flour, whole grain

100 g poppy seeds

906 g whole wheat flour

In a large mixing bowl combine the ingredients and knead the dough for 10 minutes. Set aside for 45 minutes. Then add 246 g chopped Italian plumes.

Let the dough ferment for 6 hours at room temperature. Shape 2 loaves, put into proofing baskets, cover tightly and refrigerate for 2 hours.

In the meantime preheat your oven with a baking stone to 500F. Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes. Turn off the oven and leave the loaves for another 10 minutes inside the oven.

 

Submitted to Yeastspotting.

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