Spelt durum sourdough bread

When time for making bread is limited, I usually go for the easiest version. This for me means to put the dough straight into baking pans. This option has 2 advantages: first it is related to handling the dough less, as it is already set in pans and second is that you get the exact right size for a sandwich.
I need to admit that although it is easy, this is not my preferred method to bake bread. I would vote for raising the bread in banetons and  leave the shape of the bread to develop in a natural way. Nevertheless, using pans is easier and it is the best compromise I have when time is an issue.

I like to mix flours. This increase the taste and aroma of the breads. Extra seeds added to the dough create an interesting texture. Mix them all and every bread you make following basic instructions will turn out to be exceptional.

I make bread every week but I change the recipe most of the time. I like to experiment. I like to try new tastes. I like to see the cause-effect for each added ingredient. I learn from every bread I make. And what is amazing, although sometimes I do the exact recipe, the results are never the same. Why is this? Simply because some environmental factors are influencing the process (like temperature, time, heating in the fire wood oven, type of wood, humidity and so on). In a controlled environment like bakeries, I can understand that breads are similar, but in my house, I rarely have control of all these factors. In the end, this is the reason why I never get bored of baking bread. Every time is different. Every time I get curious how the bread will look like. Sometimes it is better, sometimes it is not. Although it is only an eye appreciation, what I know for sure is that every single bread I bake will be eaten until the last crumb. So it is a trial with no chance of failure.

Let's see now the recipe of this bread...


  • 750ml water
  • 220g sourdough (100% hydration)
  • 200g organic spelt flour
  • 485g durum flour
  • 450g white wheat flour
  • 75g sunflower seeds
  • 16g gluten
  • 15g salt

  1. 09:00 AM Mix all ingredients with a standing mixer. 
  2. 09:15 AM Cover the bowl with a lid and let it stand at room temperature for the first fermentation. 
  3. 13:00 Take the dough out of the bowl and shape it in 2 oblong loaves. 
  4. 13:15 Put the loaves in floured baking pans and let them raise at room temperature for the 2nd fermentation, covered with a towel. 
  5. 17:00 Bake in the preheated (wood fire) oven at 250ÂșC for 35 minutes. 
  6. 17:35 Take the breads out of the oven and let them cool, face down, on a wire rack. 


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