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By Hassan
Sourdough Loaf, 25% wholemeal spelt, 68% hydration
11 steps
Prep:24hCook:35min
Heya guys, for todays video ill be making a delicious sourdough loaf. I used a slightly lower hydration, making it slightly easier to work with and added around 25% wholemeal spelt flour to the loaf.
Not made one of these for a while and wanted to have a go at it, and I hope you guys have a chance to try your own sourdough loaf using my recipes!
Updated at: Sun, 21 Jul 2024 09:09:45 GMT
Nutrition balance score
Great
Glycemic Index
69
High
Glycemic Load
32
High
Nutrition per serving
Calories241.2 kcal (12%)
Total Fat1.3 g (2%)
Carbs46.3 g (18%)
Sugars0.5 g (1%)
Protein8.6 g (17%)
Sodium323.9 mg (16%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Make Levain: Mix all levain (50 g starter, 50 g bread and rye flour, 100 ml water) ingredients and cover the bowl. Leave to ferment for 6-10 hours or until it has 2.5/3 times increased in volume and passes the float test.
Step 2
Make dough: Mix flour and salt together, add the water and Levain to the bowl. Mix together till a dough is formed, then pour onto a work surface and knead (or slap and fold) until smooth and slightly developed and mainly passes the windowpane test, around 5-10 minutes no longer.
Step 3
Place dough in a bowl, cover and proof for 4.5-6 hours or until roughly doubled in size.
Step 4
Stretch and fold the dough (or coil fold) 2-6 times within the first 1.5-2 hours of proofing the dough (roughly every 30 minutes) to strengthen the dough.
Step 5
Very gently pour the dough onto the work surface and lightly preshape the dough and leave to rest for 30 minutes
Step 6
Shape into a tight boule or batard, place into a wholemeal floured banneton and lightly flour the top of the dough and then cover and leave to proof for 1 hour at room temperature and then 12 – 24 hours cold proof in the fridge.
Step 7
Preheat the oven to 230 °C with a Dutch oven.
Step 8
Place the dough onto baking paper and using a sharp razor score the dough in any desired shape.
Step 9
Place the dough into the Dutch oven with 2 ice cubes, cover with the lid and then into the oven.
Step 10
Bake for 18-20 minutes, then remove the Dutch oven lid, further bake for 15 – 25 minutes until baked to your desired colour and the bread sounds hollow when tapped underneath, at 220 °C.
Step 11
Remove from the oven and leave to cool completely, around 2-3 hours, before cutting up
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