Subtle Rye and Spelt Sourdough

Name: Subtle Rye and Spelt Sourdough
Prep time: 18 h
Cook time: 50 min
Total time: 18 h 50 min
Cuisine: British, European
Ingredients: 600g of strong white bread flour; 100g of dark rye flour; 100g of spelt flour; 400g of starter at 100% hydration; 600ml of water; 25g of salt; 2g of dried yeast

7 steps

Prep:18hCook:50min

The final dough in Baker's percentage is: 80% Bread Flour 10% Dark Rye Flour 10% Spelt 80% Water 2.5% Salt 0.2% Dries Yeast This dough works really well for sandwiches and toast.

Updated at: Thu, 17 Aug 2023 05:14:16 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

275

High

Nutrition per serving

Calories2032 kcal (102%)

Total Fat10.6 g (15%)

Carbs393 g (151%)

Sugars4.1 g (5%)

Protein76.6 g (153%)

Sodium4852.3 mg (243%)

Fiber54 g (193%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

600gstrong white bread flour

100gdark rye flour

100gspelt flour

400gstarter

at, 100% hydration

600mlwater

25gsalt

2gdried yeast

Instructions

Step 1

Mix all of the flour, starter and 550ml of water and leave (autolyse) for 30 minutes.

Bowl

Step 2

Mix salt in with the remaining 50ml of water and mix into the flour. Once the salt is combined, mix in the yeast.

Step 3

Perform 3 stretch and folds 20 minutes apart.

Step 4

Leave to bulk ferment in the fridge for around 12 hours.

FridgeCool

Step 5

Shape into a loaves and place in a banaton and leave to prove for around 5 hours (until doubled in size).

Step 6

Preheat oven (and casserole pot) to 220 degrees Celcius. Once up to temperature and the dough is ready, tip the dough out onto the surface before placing in the casserole pot.