Country sandwich bread

Being summer, you should expect higher temperatures. During a heat wave, even in Belgium the temperature can reach 20ºC during the night. When this happens, you know that your retarded bread overnight will be ready sooner than expected. It happened to me to let the dough outside overnight and find it back in the morning raised up to the lid. To avoid this, you can put the dough in the fridge. Usually, the fridge keeps a constant temperature of 4º to 8ºC. If not, be prepared to bake your bread earlier the next day.
This was exactly the case with this bread. In the morning I had to quickly cut the dough and shape it. By 11 AM, it was ready for baking.

  • 800ml water
  • 278g liquid sourdough
  • 600g spelt flour
  • 300g whole wheat flour
  • 300g rye flour
  • 20g gluten
  • 15g salt
  • 75g flaxseed 
  1. Day 1, 21:15 Mix all ingredients with a standing mixer.
  2. Day 1, 21:30 Cover the bowl with a lid and let it stand overnight outside. Being summer, the temperature was high, over 20ºC.
  3. Day 2, 8:30 Take the dough out of the bowl and shape it in 2 oblong loaves. Lay the loaves in bread pans and let them raise for the 2nd fermentation, covered with a towel.
  4. Day 2, 11:00 Bake the loaves in a wood fired oven at 300ºC for 15 minutes then take them out of the pans, lay them back in the oven on one side and continue to cook them in the oven for another 10-15 minutes.
  5. Day 2, 11:30 Take the breads out of the oven and let them cool on a wire rack.


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