Spelt muesli sourdough bread

A bread that disappeared from my table almost instantly. This happened not because somebody has stolen the loaves but because they were eaten fast.
The day I have done this recipe I was caught by other daily house jobs and I have almost forgotten to shape the loaves. Luckily, it was not too late and I had to reduce the 2nd fermentation time to avoid over proofing.

  • 708ml water (32ºC)
  • 210g sourdough (100% hydration) 
  • 550g wheat white flour
  • 246g muesli (no dried fruits inside)
  • 400g spelt flour
  • 16g gluten powder
  • 15g salt

  1. 8:25AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 8:40AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
  3. 15:45 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 16:00 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation for 1h15".
  5. 16:30 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 17:15 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 220ºC and continue to bake for another 30 minutes.


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