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.
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
Hi Angela,
The indentation comes from the coiled proofing baskets. They are also called bennetons and are made out of rattan. You can buy them on line; I have found a nice description of benneton here:http://www.luckyclovertrading.com/rattan-coil-bowl-p-1168.html?gclid=CJrghMTQ_rUCFVKf4Aod_ykA2Q.
Regards,
Anja