Simple Recipe for Nutritious Sourdough Bread
Simple Recipe for Nutritious Sourdough Bread
Spelt has excellent nutritional qualities, and it contains higher protein, magnesium, zinc, iron, and copper levels than its "little brother," wheat.
Spelt produces a firm autolyze, but it tends to relax during kneading. Therefore, if you plan to add more water (bassing), avoid overdoing it. Consider giving it a second fold (rabat) if the dough relaxes too much during fermentation.
Liquid sourdough starter is made with two parts water, 1 part starter, and 1 part flour. The sourdough will strengthen the gluten network.
Start with an autolyse: Whether by hand or with a stand mixer, mix the flour, liquid sourdough starter, and water at low speed until you achieve a homogeneous mixture. If the dough seems too dry, add a little more water (bassing). Let it rest for 30 minutes.
Ingredient Incorporation:
Add the salt and yeast. Knead the dough until it is smooth and elastic. You should be able to stretch the dough without it tearing, forming a "window" that shows the gluten network. If the dough is too firm, adjust with more water. The dough's texture is personal, so adjust to your comfort. Knead for about 3 minutes at speed 1, then 3 minutes at speed 7-8.
First Fermentation:
Let the dough rest in a bowl at room temperature (around 24-25°C), covering the bowl with a damp cloth. Allow it to ferment for 60 minutes, then give it a fold (rabat) and continue fermenting for 90 to 120 minutes. The higher the room temperature, the faster the dough will rise.
Dividing and Pre-Shaping:
Divide the dough into two pieces and shape them into loose balls. Cover them with a damp cloth and let them rest for 45 to 60 minutes in a warm, humid place.
Preheating and Baking:
Preheat the oven to 250-245°C (485-475°F), along with your pizza stone or Dutch oven. Place the dough in the oven, then lower the temperature to 220-230°C (430-445°F), and bake for 40 to 45 minutes, ideally with steam for a better crust. The bread is done when it sounds hollow when tapped on the bottom.
