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Sourdough Spelt Ring


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


A delicious, airy sourdough bread with open crumb made from 100% spelt, which makes this bread extra delicious with its nutty, complex flavour and keeps you fuller for longer, and help maintain steady blood sugar levels. This 100% spelt bread recipe is leavened with sourdough starter with NO commercial yeast added. It has a crusty exterior and a soft, tender and moist center. Exactly what you look for in artisan bread. When you shape the bread, do not apply too much pressure as you want to retain the gas pockets (don't punch the dough down like you do with regular bread dough), but still build the adequate tension and structure in the dough.

 
  • 340 g Water, at room-temperature
  • 245 g Whole-grain spelt flour
  • 245 g White spelt flour
  • 20 g Active sourdough starter (spelt or wheat)
  • 10 g Sea salt
  • 30 g Water
  1. Place water and spelt flours in the bowl of your mixer. Mix briefly and set aside for 30 minutes to autolyze.
  2. Add in active starter and salt. Mix on low speed for 5-8 minutes. Slowly add in the 2nd part of water until all absorbed. The dough would turn out rather soft, but should still completely clean from the side of the bowl.
  3. Leave the dough, covered, to ferment at 20C/68F for 16-24 hours. Stretch and fold the dough after approx. 8 and 12 hours. The dough must be airy and still have enough tension when done.
  4. Gently turn out the dough on a spelt-floured work surface. Carefully and gently shape the dough, without degassing it, into a roll and seal the ends. (or shape the dough into a round and press a hole into the middle of the dough and using your fingers enlarge it to about 12-14cm) Transfer the bread ring on a floured baking paper and place a glass in the hole. Cover and allow it to proof for 1-2 hours. Poke the dough with your finger, if it springs back slowly, it's ready for the oven.
  5. Preheat the oven to 250C/480F with a baking stone and a baking tray at the bottom of the oven. Score the bread and place it on the baking stone. Pour a cup of water to the baking tray at the bottom of the oven. Bake the bread with steam for 20 minutes. Open the oven door briefly to let the steam escape. Lower the temperature to 210C/410F and bake a further 30-35 minutes until golden brown and crispy.

© 2022 | http://angiesrecipes.blogspot.com






© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


34 comments:

Tom 27/11/22 22:46

...this looks fabulous.

[Reply]
DEZMOND 27/11/22 23:09

oOO, bet that was tasty!

[Reply]
Brian 28/11/22 00:01

That sure does look good and it's pretty too!

[Reply]
My name is Erika. 28/11/22 00:26

This looks amazing. I really like the taste of spelt flour, so if you don't mind, I'm going to copy this recipe. hugs-Erika

[Reply]
J.P. Alexander 28/11/22 02:47

Gracias por la receta. Te mando un beso.

[Reply]
foodtravelandwine 28/11/22 03:21

It looks awesome!!!....I love spelt too....breads with spelt are delicious!!....fantastic!!........Abrazotes, Marcela

[Reply]
Julie 28/11/22 05:47

The sour dough bread looks so good and soft, Angie.. Great bake !!

[Reply]
roentare 28/11/22 06:47

i can smell the grain off the screen!

[Reply]
Graciela Bacino 28/11/22 07:23

Thank you for your generosity. It is a symbol to be able to make this bread with our own hands.
A hug Angie!🍞

[Reply]
Lola Martínez 28/11/22 08:01

El pan de espelta me encanta, pero tiene mucho peligro para mi, pues empiezo a comer y me cuesta parar. Me gusta muchísimo tu rosca.
Bss

[Reply]
Sherry's Pickings 28/11/22 08:28

i bet this smells and tastes delicious. looks fabulous!

[Reply]
Anonymous 28/11/22 12:57

Hi Angie, this looks so delicious. Reading your posts for the past year has inspired me to buy a bread machine and start baking bread. Bernadette, https://newclassicrecipe.com

[Reply]
speedy70 28/11/22 19:52

Un altro splendido pane, complimenti!!!

[Reply]
Pedro 28/11/22 20:39

Cool look! Wishing to taste it.

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Anonymous 29/11/22 00:04

who wouldn't love fresh homemade bread! Sourdough is one of our favorites.. It's Judee from Gluten Free A-Z Blog

[Reply]
Anonymous 29/11/22 04:26

Looks delicious! Great-looking crumb, and I love that it's 100% spelt. --lisaiscooking

[Reply]
2pots2cook 29/11/22 08:59

Beautiful, budget friendly, vintage delicacy!

[Reply]
Cooking Julia 29/11/22 23:36

Another sourdough bread, the one I prefer, especially for breakfast!

[Reply]
The Happy Whisk 30/11/22 00:14

Very cool. I love, love, love using wholemeal sprouted spelt and also white spelt. Both bake so great. They are my go-tos when not using sorghum or oat flours.

[Reply]
Ben | Havocinthekitchen 30/11/22 00:40

I don't remember ever trying spelt flour bread, but I bet it's delicious. It definitely looks this way!

[Reply]
Liz That Skinny Chick Can Bake 30/11/22 14:38

What a beautiful loaf, Angie!!! I haven't made a bread with spelt flour, but it looks terrific!

[Reply]
Evelyne CulturEatz 30/11/22 17:26

That is one healthy starter! The bread is gorgeous.

[Reply]
My name is Erika. 3/12/22 00:40

This looks delicious also. I like spelt bread. I printed this out and think I might give it a try next week. Happy weekend! hugs-Erika

[Reply]
Rainbow Evening 3/12/22 03:45

first photo looks pretty and tasteful....

[Reply]
The Yum List 3/12/22 11:19

I would love to have a slice of that, please :-)

[Reply]
tigerfish 5/12/22 17:32

I want to slather cream cheese and fruit preserves on this bread (this combo just because there is this combo in my fridge right now - just missing some lovely homemade bread). So good with piping warm bowl of soup too, just because it's cold and rainy here right now.

[Reply]
Anonymous 13/12/22 19:35

Now that looks like the perfect spelt sourdough loaf. I've never tried making a 100% spelt sourdough, though I do often add some to my rye sourdough. Just lovely.
Choclette x

[Reply]


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