Organic spelt bread

I love to make bread with preferment because the taste is much profound. But I can only do this during the weekend when I am at home. When the weekend is busy to I need a recipe that needs to be done in maximum 5 hours that remains after a normal working day.
This recipe was more impressive than expected. The dough was wet, didn't raise a lot during the 2 fermentation stages but in the oven raised so nicely. The taste was also impressive for a straight dough, remembering me of the country bread. This is definitely a bread that worth doing it more often.


  • 700g organic bread flour
  • 350g organic whole spelt flour
  • 620g water 20ºC
  • 300g liquid sourdough (100% hydration)
  • 3g fresh yeast
  • 20g salt

  1. Mix all ingredients with a standing robot, first slowly for 4 minutes and then on a higher speed for 10 minutes.
  2. Cover the bowl with the dough with a lid and let it raise for the first fermentation for 1h30 at 21ºC
  3. Take out the dough and cut it in 2.
  4. Shape the bread in oblong.
  5. Let the dough relax for 10 minutes.
  6. Shape the bread in the final form and put the 2 loafs in bannetons.
  7. Finl fermantation will last 1h30 at 21ºC.
  8. Preheat the oven at 250ºC for 45 minutes with the stone and lava rocks in a pan inside
  9. Score the bread.
  10. Put the loafs on the stone and pour 150ml water over the lava rocks.
  11. Bake for 15 minutes at 250ºC and for another 30 minutes at 220ºC.
  12. Let it cool on a grill for about 1 hour.

This recipe was inspired from : Le Larousse du pain - Eric Kayser, page 114.


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