This time, I decided to incorporate spelt flour into it as i still have a small balance and wanted to finish it up before getting a new batch.
As my family prefers seeds and nuts bread so this time, I added in more seeds.
I am so motivated in making bread these days as I found a kaki that encourages me each day with her beautiful bread. Thanks W!
Now, let's me share with you my Spelt and Seeds Sourdough Bread (same day).
Findings: Though some like their crumb shot to have lots of air pockets but I rather have less as it is easier to lay on my fillings.
I also noticed that my seeds are rather lopsided. So next round, I have to take care to eventually distributed them.
Source
What you need:
200g bread flour
200g spelt flour250g water ( an additional 100g come from the starter making a total of 70% Hydration) 200g Levain (Levain is 50% of total flour )10g Salt (2%)20g flaxseeds, toasted
20g sesame seeds, toasted
15g pumpkin seeds, toasted
Method:
Mix bread flour and water in a mixer and with a paddle hook, stir in slow speed for 2 – 3 mins. Let it rest for 15 mins.
Change to hook and add in the Levain. Knead another 6-8 mins till you can feel the window pane appear.
Transfer the dough to a bowl or container and add salt and gently give a few folds. Leave it for 3 hours.
During 3 hrs bulk ferment, do 3 stretch and fold (S and F) at beginning half and hour interval). Add seeds on the last S and F.
Pre-shape and rest 20 mins in room temperature (29 to 31°C).
Do a final shaping and transfer to a banneton and leave it to proof for 45 min to an hour at room temperature.
Preheat the oven, with the Dutch oven, to 260°C.
While the oven is preheating, place banneton into fridge for 40-60 minutes to stiffen the dough to aid scoring. Best to "eyeball" when final proofing is done.
Take out the dough from fridge and do a scoring.
Transfer to your dutch oven and put it into oven. Lower the temp to 230°C for 25 mins and bake with the cover.
Uncover the dutch oven and lower to 200°C and bake another 20 mins until surface is golden brown. (Please adjust individual oven heat accordingly)
Remove bread and let it cool for 1 hour before slicing.
Enjoy!
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