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Spelt flour sourdough bread


670g organic wholemeal spelt flour

230g organic unbleached wheat flour

150g sourdough starter @ 100% hydration

670g water

18g salt

36g honey

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