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