100% Organic spelt sourdough

When using spelt, hydration needs to be kept low. You also need the be very gentle with the dough so as to not break it's very fragile nature.

It has a nutty flavour and I was seriously surprised how delicious it was! 

Ingredients:

• 300g Organic stoneground white spelt flour

• 100g Organic stoneground wholemeal spelt flour

• 240 water (60%)

• 80g wholemeal spelt starter* (20%)

• 6g honey (1.5%)

• 6g salt (1.5%) 

Method:

Begin by adding the starter into a bowl, then water, mix. Add the salt and honey to dissolve a little. Then add the flour. 

Mix and then gently knead the dough in the bowl (using wet hands) until it forms a smooth ball. 

Cover and let rest for 1 hour.

Gently perform 1 set of stretch and folds.

Leave to rest covered for about 4-5hrs.

Release the dough from the bowl onto a lightly floured bench. Shape and place into a floured basket or tea towel lined bowl, cover and then refrigerate overnight. 

Next morning take out of the fridge and turn out onto some baking paper. Score then do the usual baking process (dutch oven in really hot oven) for about 30mins lid on and 15mins lid off.

Rest on cooling rack for at least an hour.

*I transitioned a portion of my regular starter over to 100% wholemeal spelt. It's not necessary to use a spelt starter, your normal starter will work just fine.