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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Rig Carr
[email protected]Overall, I'm very happy with this recipe. It's a great way to make delicious and healthy sourdough bread.
xayat Xasan matan
[email protected]This bread is a bit time-consuming to make, but it's definitely worth the effort.
Aatir Ali
[email protected]I would definitely recommend this recipe to anyone who loves sourdough bread.
Shariq Abbas
[email protected]I'm so happy I decided to try this recipe. It's the best sourdough bread I've ever had!
Jacqueline Hood
[email protected]This bread is perfect for people who are looking for a healthier alternative to traditional white bread.
Joseph Gabriel
[email protected]I've tried several different sourdough bread recipes, and this one is definitely my favorite.
Jenn Belmonte
[email protected]This bread is a bit denser than traditional white bread, but I actually prefer the texture.
Sortyredz Crawford
[email protected]I'm so glad I found this recipe. It's the perfect bread for my family.
STARTENTACION
[email protected]This bread is a bit more expensive to make than traditional white bread, but it's worth the extra cost.
Fjd Uzeuud
[email protected]I love the rustic look of this bread. It's so much more interesting than regular loaf bread.
Josephine Njoki
[email protected]This bread is a great way to get your daily dose of whole grains. It's also a good source of fiber and protein.
Shahid Armaan Haidri
[email protected]I've made this bread several times now, and it's always a hit with my family and friends.
Empire Dollar
[email protected]This bread is so easy to make. I'm not a very experienced baker, but I was able to follow the recipe easily.
Manandhar Bikesh
[email protected]I love the nutty flavor of this bread. It's so different from traditional white bread.
sarah staggs (Nugget)
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's also a great way to use up leftover sourdough starter.
Kunal Khatri
[email protected]I was a bit skeptical about using spelt and kamut flours, but I'm so glad I tried this recipe. The bread is absolutely delicious!
Rizwan Razi
[email protected]This bread is a game-changer! It's so much healthier than traditional white bread, and it tastes just as good.
Phemelo Golden
[email protected]I've been baking sourdough bread for a while now, and this recipe is one of my favorites. The bread is always delicious, and it's so easy to make.
Mechelle Williams
[email protected]This spelt and kamut sourdough bread turned out amazing! The crust was crispy and the inside was soft and fluffy. I loved the nutty flavor of the spelt and kamut flours.