This recipe is a hybrid of sourdough and yeast, due to wanting the final fermentation with the 30% spelt included, to only be 90 minutes in duration.
This final loaf does not have any sour notes, which I personally do not favour, but has a deep nutty flavour, and is best suited to either toasting for breakfast, or naked with cheese. I find using a 1.6% of total flour as the salt ratio to be acceptable for my taste.
Check the fairly open crumb, and fairly thick crust, as I like it....
19:00 Day One - Prepare for next morning
20% Ripe Brown Sourdough @60%
120g sourdough mother from fridge
75g Brown 81%
200g sourdough feed
125g Brown 81%
30% Yeasted Starter @80%
300g Strong White
.5g dry yeast
50% New Hydrated Flour @60%
200g strong white
Day Two – Combine, Mix and Bake
07:00 Add 2.5g dry yeast + Ripe Brown Sourdough + Yeasted Starter + New Hydrated Flour to a large bowl.
Put the bowl in a warm water (35°c) sink | bath to have the dough in a warm environment between 07:00 – 07:15.
Incorporate all the ingredients and fold and stretch together in the bowl for approximately 8 minutes until the dough has come together well, and the dough is stretchy and shiny, then rest for 5 minutes in sink bath!
07:15 Weigh, shape and place final dough in an appropriate floured basket or tin, and cover for 30 minutes.
07:45 Oven on gas mark 9 with cast inside if using, and place the final dough on | near the oven to get the warmth, uncover the basket or tin.
08:30 Place basket dough into hot cast and score top of dough and put in oven with its lid on, or place tin directly in oven.
09:00 Lower oven to Gas mark 7
Turn the cast dish and remove the cast dishes lid.
09:08 Check loaf for >92°c internal temperature and ensure the top is not burning, add the lid back if appropriate, and bake for further 7 minutes.
09:15 All done, if not turn oven off and remove loaf from cast dish and leave in oven with door open for 5 minutes