Twisted Spelt Breads Filled with Pine Nuts

twisted

Sourdough Starter:

322 g  whole grain spelt flour

322 g water

50 g whole wheat sourdough culture

Fermented for 18 hours.

Final Dough:

all of the starter

1038 g whole grain spelt flour

730 g water

19 salt

Knead the dough and let ferment for 5 hours in the kitchen.

Divide the dough into 2 pieces. Flat each piece of the dough and top with pine nuts (100 g for each loaf) .  Then roll to form a cylinder and twist the bread around itself for a few times.

Cover the twisted breads and preheat your oven to 500F. Bake for 25 minutes at 480F on a hot baking stone.
Submitted to Yeastspotting

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