Whole Wheat-Spelt Sourdough Puffed Breads


300 g whole wheat sourdough starter (100% hydration)

840 g water

22 g salt

680 g whole grain spelt flour

520 g whole wheat flour

In a large bowl combine the ingredients and knead for 6 minutes.  Cover the bowl and let sit at room temperature for 7 hours. Preheat your oven to 500 F with a baking stone inside ( I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven, both positions are good to bake these kind of breads).

Divide the dough into pieces, shape into balls and roll out each batch (6 breads) separately. Bake for 6 minutes or until puffed.

Make 5-6 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again.

Submitted to Yeastspotting andBYOB 125 x 125


One thought on “Whole Wheat-Spelt Sourdough Puffed Breads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s