NO KNEAD 50% SPELT SOURDOUGH
This 50% spelt sourdough bread has a soft nutty flavor and a lovely crispy crust. The method is no knead, and ideal for beginners and advanced bakers alike who are looking for a simple and healthy ancient wheat sourdough bread.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Thoroughly mix all of the ingredients in a bowl and, if possible, transfer the dough to a straight-walled container like this 2 qt. dough bucket. Mark the level on the container and let the dough rise until it is close to double in size. This was about seven hours for my starter strength and ambient temp.
- Flour your countertop and scrape the dough out of the bucket. Using a bench knife or floured hands, fold the dough onto itself so all the outer surfaces are floured. Then flip the dough and pre-shape it into a ball.
- Cover the dough with a bowl and let it rest about 20 minutes.
- Flour the top of the dough ball, flip it onto the floured side using your bench knife, and form the dough into your final bread shape (boule, batard, oblong loaf). Shaping how-to videos can be found here.
- Place your dough seam-side up in a proofing basket, stitching it tighter if it seems loose. Cover and let the basket sit at room temperature for 20-60 minutes (do the longer end of that range if your dough was less than doubled for the bulk fermentation).
- Place your covered proofing basket in the refrigerator overnight (8-16 hours).
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- If you're baking in cast iron, slide a baking sheet under the vessel, same shelf with direct contact at this point.
- Lower the oven temperature to 450F, remove the lid, and bake for an additional 15 minutes or until the internal temperature of the bread is over 205°F.
SPELT MUESLI SOURDOUGH BREAD
This recipe is sooooo easy to make and gives you a very rustic, dense, hearty and healthy loaf of bread with a crunchy crust. It can easily be modified by e.g. using partly whole rye flour, different types of muesli or adding in seeds or nuts. I hope youll enjoy this as much as we do! :) Please note: 1 1/2 hours of rising time are not included in cooking time.
Provided by Lalaloula
Categories Sourdough Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place all the dry ingredients in a big bowl. Add the starter and water and knead into a smooth dough. You might need to add some liquid or flour to get it to the right consistency. It should be soft, but very workable.
- Place your dough in a greased standard loaf pan (I used a silicone one, so no need for greasing there) and allow the loaf to rise for 1 1/2 hours at a warm spot (I simply put my loaf pan onto the heater in the living room).
- Preheat your oven to 220°C/425°F and place an oven-proof bowl of water at the bottom of your oven.
- Bake the loaf at 220°C/425°F for 15 minutes. Take the loaf out of the oven and quickly brush the top with some oil. Return to oven. If the bread is already nicely browned, you might want to cover it with some baking paper to prevent overbrowning.
- Reduce the heat to 200°C/390°F and bake the bread for another 30 minutes or until skewer inserted in the centre comes out clean.
- Allow to cool in the pan for 5 minutes, then turn out onto a cooling rack.
Nutrition Facts : Calories 432.6, Fat 4.9, SaturatedFat 0.8, Sodium 2566.6, Carbohydrate 100.8, Fiber 7.3, Sugar 43.6, Protein 9.7
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
WHOLE SPELT SOURDOUGH BREAD
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 5
Steps:
- Follow the instructions in the video.
- Bake at 450 for 45 minutes or until internal temp is 195-200.
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