1 tablespoon whole wheat sourdough culture
200 g water
120 g whole wheat flour
I let it ferment for 6 hours . Then I added:
200 g water
340 g whole spelt flour
and I left it for another 8 hours.
800 g sourdough starter:
1115 g whole wheat flour
700 g water
I combined the ingredients and left them for 30 mintutes.
In the meantime I soaked 250 g hazelnuts in hot water for 30 minutes.
Then I mixed in :
the drained hazelnuts
and 23 g salt.
I left the dough for 30 minutes and then I gave it a few stretches and folds. Then I left the dough for another 30 minutes and then I gave it a few stretches and folds again. Then I repeated the procedure once more and I put the dough (covered tightly to my refrigerator). Five hours later I removed the dough from refrigerator, shaped loaves and put them into proofing baskets. I turn the oven on to preheat to 500F with a baking stone and a pan with 4 cups of water (to steam the oven). *I baked the loaves:
for 20 minutes at 480 F
for 20 minutes at 450 F
for extra 20 minutes (large, oval loaf only) at 400F.
About my steaming method:
I’ve tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with two explosions of the bulb. I have burnt my hands a few time pouring hot water into a pan inside the preheated oven.
At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates and turns into steam. Then I put a loaf into the oven and I let the stem work. I usually don’t reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a beautifully shaped loaf.
Submitted to Yeastspotting.