Fruit & Nut Sourdough Bread with a Spelt and Rye blent
- Active Sourdough starter ; 100 g
- Water (luke warm) 375 g
- 420 G Spelt flour
- 80 G Rye Flour
- 10 G Salt
- Dried Fruits and Nuts ( walnuts pecans what ever you like)
step 1 Feeding
i feet my starter just before i go to bed 3:3:1 feeding (45 rye flour:45 luke warm wather: 15 gram starter) so it will be active within about 6-8 hours depending the temperature in the house - you can also feed 4:4:1 feeding than it will take longer to be active or even 5:5:1
you can soak the fruit the night before in brandy or orange juice ( optional but great for flavour)
step 2 Autolyse
when active (bubbles on the top trippled in size or do the floating test) Mix the Flours and Water cover( foil, wet dish towl) and leave for 1 to 2 hours
(it helps when the wather is not hot not cold somewhere in the middle)
step 3 Stretch and Fold
add the Sourdough starter, Salt, Fruit and Nuts Mix and perform the first stretch and fold ( think of folding an evelope) wait 20 to 30 minutes and repeat this ritual about 3 to 4 times till you can stretch the dough without it breaking (window pane test: can you see through the dough).
step 4 Bulk fermenting
Cover the Dough and let it bulk ferment for around 4 to 6 hours, depending on the room temperature, normally it will rise about 25% and you may see some bubbles on the top. ( you can also use less starter and let it bulk ferment overnight i mostly use 70 grams instead of 100)
Step 5 Shaping and Prooving
Now move the dough onto a clean surface i springkle a bit of olive oil on my bench and hands for the sticki ness ( do not ever use flour )
again folt the outsides in and make a round ball or what ever shape you like your bread to be ( google shaping dough for ideas and teqnique) dust your prooving basked ( or a bowl with a dishtowl) with rice flour ( yes rice flour because it doesnt have any gluten in it to mess up our dough) pop the bread in and let it proove in the fride for about 16 H or 2. hours out of the fride ( timings are just an idication, press your finger in the dough when it springs back slowly your dough is ready to go in the oven)
Step 6 prehead over
Let your oven prehead at 230 degrees for about an hour pop a baking stray in whilst preheating the oven.
Step 7 Score
Score your dough with a sharp knife or raisor blade
Step 8 Baking
Put your Bread in a dutch oven ( flip over the basket, i put some baking paper in there), pyplex shell or any other thing you can cover and can handle high heath
Bake for 20 minutes with the lid on than turn the over down to 200 and bake for another 30 minutes till the inside temperature reached 90 degreese.
turn the over off and leave the bread in the over to cool with the door open
Added by: lara Rietveld
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The Shipton Millers