A 76% hydration, no knead, sourdough bread made with organic spelt and organic bread flour
670g organic wholemeal spelt flour
230g organic unbleached wheat flour
150g sourdough starter @ 100% hydration
Mix the water and the flour until all the flour is hydrated and let it rest for 2h before adding honey and salt
Ferment for 20h at room temperature
Shape the dough into 2 balls and let it rest for 30 min
Tight the dough again and let it proof for an hour
Bake with steam at 240º for 20 min and 20 min more at 220º until fully done
Added by: Elm
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.