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
