312gr Shipton Mill Fig, Spelt and Pumpkin Flour
78gr spelt flour
60gr white bread flour
(TOTAL FLOUR 450gr)
250gr water (above room temperature/ 26 - 27 º C)
100gr active starter
Mix all ingredients together - rest for 1 hour
#1 fold (all four sides) - rest for 30 mins
#2 fold - rest for 45 mins
#3 fold - rest for 45 mins
After the third fold, let the dough rest for 4 hours, covered with cling film and a tea towel and away from draughts and destructions.
Pre-shape - rest for 10 mins
Shape and put in floured banneton and rest for 30 mins
Bake in a preheated and very hot oven WITH A WATER BATH AND STEAM 240º C FOR 20 mins
Remove the pan with water and bake WITHOUT STEAM 210º C FOR 10 mins
It should sound hollow at the bottom when tapped.
Let it rest covered in a cooling rack.
Enjoy and let me know how it goes if/ when you make this bread.