Rye spelt sourdough bread

Some people like to find a good recipe and stick to it. I also try to find good recipes but I am always tempted to change little things to test other versions as well. The possibility to change your recipes of breads are practically unlimited. Even if you use the exact same quantities there will be always something different in the home baking unless you use a perfectly controlled environment. Days differs as temperature, flours differs from year to year even for the same source. But this is what makes for me bread cooking fun: you know what you are up to but you never know what you'll get exactly.

  • 800ml water at room temperature
  • 304g liquid sourdough 100% hydration
  • 400g rye flour
  • 800g spelt flour
  • 21g gluten powder
  • 22g salt
  • 100g pumpkin seeds

  1. Day 1, 23:15 Mix all ingredients with a standing mixer.
  2. Day 1, 23:30 Cover the bowl with a lid and let it stand overnight outside for the first fermentation. 
  3. Day 2, 11:30 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, 13:00 Bake the loaves in a wood fired oven. Mine was very hot, so I cooked the breads first for 10 minutes then I took them out of the pans, laid them back in the oven on one side and continued to cook them in the oven for another 10 minutes.
  5. Day 2, 13:30 Take the breads out of the oven and let them cool on a wire rack.


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