Poppy seeds spelt bread

I have made different tests with this recipe: I tried the straight method (raised during the day) or with retard in the fridge, I tried a less wet dough, I tried to bake it directly on the stone, but finally I chose to make a more wet dough and to bake it in pans.
The pans helped to sustain the runny dough and to give an uniform shape. The taste of all the different option was of course the same but the structure was different. As for the fermentation, I preferred the dough to raise over night outside the house. Although it is summer, the nights are cold enough to not over proof my dough. I mixed it late at night and in the morning I gave it a shape. The bread was warm and ready to eat for the lunch. The smell of bread was everywhere and the mood of feeling home was definitely increased.

  • 765g water at room temperature 
  • 260g liquid sourdough (100% hydration) 
  • 200g spelt flour 
  • 1000g white bread flour 
  • 15g gluten 
  • 40g poppy seeds 
  • 15g salt 

  1. Day 1, 23:00 Mix all ingredients with a standing mixer. 
  2. Day 1, 23:15 Cover the bowl with a lid and let it stand outside (~10-15ºC) for the first fermentation. 
  3. Day 2, 07:00AM Bring the dough inside, at room temperature. Let it warm for few hours. 
  4. Day 2, 09:00 AM Take the dough out of the bowl and shape it in 2 oblong loaves. 
  5. Day 2, 10:15AM Put the loaves in floured baking pans and let them raise for the 2nd fermentation, covered with a towel. 
  6. Day 2, 12:30 Bake in the preheated wood fire oven at 210ºC for 45 minutes. 
  7. Day 2, 13:15 Take the breads out of the oven and let them cool on a wire rack. 


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