Sourdough - Rye + Spelt
I actually made this in preparation for some birthday shenanigans back in 2018 and damn was so so happy with these results!
I followed and slightly adapted the Sourdough recipe/ video from Claire Saffitz and Brad Leone from Bon Appétit
Ingredients for two boules / loaves
Levain
100g Active mother starter
100g plain / wholemeal mix flour
100g warm filtered / cooled boiled water
Do this overnight or at least for 4 hours or until a piece of this levain floats in water for at least 10 seconds - this should mean it is sufficiently activated to create strong gluten bonds in your bread.
Flour Flavour (my favourite combo so far)
400g plain high grade
350g organic rye
150g organic spelt
100 wholemeal
Saline Solution
50g warm filtered water
20g salt (I used table salt)
Autolyse with 750 ml warm water
Mix well, trying to get everything dampened. This will make it easier to create a smooth incorporated dough.
Leave for around 1<3 hours
Prepare your saline maybe five minutes before - you can add hot water to your salt so it easily dissolves and cools to a nice warm temperature.
Add in your starter mix (250g) that is now activated and a small piece will float in some tap water - this means there’s enough air/activity to allow it to float so you know it’s ready!
PINCHY PINCH + FOLDY FOLD this in until all nicely combined.
I like to use the rubaud method after pinching to get it nicely mixed.
Add in your saline solution and again incorporate - you can do a slap and fold on your clean surface (if you watch the Bon Apetit video you’ll get a good lil demo. Mix/ work the gluten of your bread until you can see it changing into a smoother and less sticky dough. Around 10 minutes.
Put into a square container and get ready for your stretch and folds
i like to write up my folds to keep me on track
6 x stretch and folds from each side
6 x every half an hour
shape your dough and place into a bowl or banneton to leave in the fridge for around 12-18 hours.
this develops the flavour and gives your bread time to be active and bubble before your bake. It also helps with your score as it will be more solid that what it is now.
watch me shape on my instagram highlights here
BAKE
preheat your dutch oven at the highest temp of your oven - mine is 250c for an hour( i have a lodge dutch oven - a combi cooker would’ve been ideal though so would recommend you to get one of those)
take your dough out of the fridge, flip onto baking paper and score as you like.
get your dutch oven out carefully (i always place onto a rack or the stove top)
place your scored dough with baking paper onto the HOOOOT dutch oven. cover.
place into your hot 250c (or higher) oven. left lid on for 15 minutes
then lid off - hopefully you get a beautiful oven spring!
lower heat to 225/230c for 30 minutes
leave for at least two hours so it’s definitely cooked through and then cut and enough that beautiful bread that is so naturally sourdough.
