300 g whole wheat sourdough starter (100% hydration)
840 g water
22 g salt
680 g whole grain spelt flour
520 g whole wheat flour
In a large bowl combine the ingredients and knead for 6 minutes. Cover the bowl and let sit at room temperature for 7 hours. Preheat your oven to 500 F with a baking stone inside ( I have one pizza stone in the middle of the oven and another one in the bottom third of the oven, both positions are good to bake these kind of breads).
Divide the dough into pieces, shape into balls and roll out each batch (6 breads) separately. Bake for 6 minutes or until puffed.
Make 5-6 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again.
Submitted to Yeastspotting and
I absolutely love how beautifully puffy these are! I can imagine how lovely they are alongside a good, saucy meal.