Spelt seed sourdough bread

Combining different flours with some seeds in a bread makes the taste of it more brought from the country side. This is what happened with this recipe. An uniform aerated crumb structure, with an almost equal medium sized boules inside made it a bread to remember.

  • 713ml water (32ºC)
  • 224g sourdough (100% hydration)
  • 70g corn flour
  • 200g whole wheat flour
  • 510g spelt flour
  • 300g wheat white flour
  • 90g pumpkin seeds
  • 80g sunflour seeds
  • 10g gluten powder
  • 15g salt

  1. 10:10AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:25AM Cover the bowl with a lid and let it stand at 24ºC. This is the bulk fermentation phase.
  3. 14:00 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 14:15 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
  5. 16:15 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 17:00 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the oven temperature to 220ºC and continue to bake for another 30 minutes.


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