Spelt muesli bread

Usually, from 1 kilo of flour I make 3 oblong loaves of bread. They are enough for my family for one week. Would you believe me to tell you that this bread disappeared in half of the usual time? Well, you can guess the reason... it was too good to remain on the table.

  • 750ml water (32ºC)
  • 242g sourdough (100% hydration) 
  • 500g spelt flour
  • 550g white wheat flour (high in proteins)
  • 200g white bread flour
  • 150g muesli
  • 15g salt

  1. 9:30AM  Mix all ingredients together for 10 minutes. 
  2. 9:40AM Cover the bowl with a lid and let it stand at 20ºC for 5h20. This is the bulk fermentation phase.
  3. 15:00 Divide the dough in 3 and shape 3 oblong loaves.
  4. 15:15 Put the dough in bannetons and cover them with a linen towel. Let them stand at 20ºC for the final fermentation around 2h45.
  5. 17:00 Turn on the oven at 270ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 17:45 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 250ºC and continue to bake for another 30 minutes.


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