Stenciled Rye-Spelt Sourdough with Dried Cherries and Hazelnuts

Stenciled Rye-Spelt Sourdough …

422 g rye sourdough starter (stiff, mature)

482 g whole wheat sourdough (liquid, mature)

853 g water

843 g stone ground rye flour

680 g stone ground spelt flour

Combine the ingredients and set aside for 1 hour.

… with Cherries and Hazelnuts

Then mix in :

30 g salt

170 g dried cherries

225 g  raw hazelnuts ( soaked in hot water for 30 minutes and drained, halved)

Cover the dough and set aside at room temperature for 4-5 hours.

Flat the dough on a pizza pan* (15.75″ ,lined with parchment pepper).  *Soak a lace tablecloth in water and arrange it over the dough. Generously sprinkle the top of the tablecloth  with (whole wheat) flour. Cover with plastic wrap and refrigerate for 12- 15 hours.

Take out  the dough from the refrigerator and remove the foil and tablecloth. Preheat your oven to 500F (with a baking stone inside).

Bake for 20 minutes (without the pan)  at 480 F and for 25 minutes at 460 F (without parchment paper).

Submitted to Yeastspotting.

*shaping:  the bread would be easier to slice if baked in two loaf pans and proofed at at room temperature for 2 hours

* about stenciling: it would be better idea to stencil the bread after baking ( – the crust would be softer


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