SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
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Joe Barth
[email protected]This bread is a 10/10!
Kaitlyn Hildebrand
[email protected]I'm so glad I found this recipe. It's helped me to make delicious, healthy bread at home.
Saman Haroon
[email protected]This bread is a bit more expensive than regular white bread, but it's worth it. It's so much more flavorful and nutritious.
Tabisa Dazana
[email protected]I love using this bread for toast. It's so thick and hearty, and it toasts up perfectly.
Kopano Phasha
[email protected]This is the perfect bread for sandwiches. It's sturdy enough to hold up to all your favorite fillings, but it's also soft and chewy.
bismah sana
[email protected]I'm really impressed with how well this bread keeps. I've been able to keep it in my bread box for a week, and it's still fresh and delicious.
Wayne R
[email protected]This bread is so easy to make. I love that I can just mix the ingredients together and let it rise overnight. In the morning, I just pop it in the oven and bake it. It's so convenient!
Rebecca Uwazie
[email protected]I love the flavor of this bread! It's so different from regular white bread. It's a bit nutty and earthy, and it has a slightly chewy texture. It's also very filling and satisfying.
Shabaz
[email protected]I'm a beginner baker, and I was a little intimidated to try making sourdough bread. But I'm so glad I did! This recipe is so easy to follow, and the bread turned out perfect. It's the best sourdough bread I've ever had.
Official Espinall
[email protected]I've been making this bread for a few weeks now, and it's become a staple in my kitchen. It's so delicious and versatile. I love it toasted with butter and jam for breakfast, or as a sandwich bread for lunch. It also makes great croutons for salads.
Kesh Sharma
[email protected]This spelt and kamut sourdough bread is a keeper! It has a slightly nutty flavor and a chewy texture that I love. It's also very easy to make, and the instructions are clear and easy to follow.