Simple Spelt Sourdough Bread

300 g whole wheat sourdough starter (100 g wheat sourdough culture, 100 g whole wheat flour,100 g water; fermented overnight)

300 g rye sourdough starter (100 g rye sourdough culture, 100 g stone ground rye  flour,100 g water; fermented overnight)

819 g water***

1360 g whole grain spelt flour

25 g salt

Knead the dough from the ingredients listed above. Let the dough ferment for 6 hours at room temperature. Divide the dough, shape 2 loaves and proof them for 2 hours.

Preheat your oven to 500 F. Bake for 20 minutes. Reduce the temperature to 460F and bake for additional 20 minutes.

***I should have add more water; loaves dried quickly and was very crumbly.

 

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2 thoughts on “Simple Spelt Sourdough Bread

  1. Hi there,

    These look great! Can I ask where you find those ceramic dishes? I’ve been using a loaf tin but the indentation looks amazing. I’d love to try it.

    Thanks,
    Angela

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