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.
