620 g spelt sourdough, 100% hydration
704 g water
24 g salt
276 g spelt flour, whole grain
100 g poppy seeds
906 g whole wheat flour
In a large mixing bowl combine the ingredients and knead the dough for 10 minutes. Set aside for 45 minutes. Then add 246 g chopped Italian plumes.
Let the dough ferment for 6 hours at room temperature. Shape 2 loaves, put into proofing baskets, cover tightly and refrigerate for 2 hours.
In the meantime preheat your oven with a baking stone to 500F. Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes. Turn off the oven and leave the loaves for another 10 minutes inside the oven.
Submitted to Yeastspotting.