Monday, August 15, 2011

Whole Spelt and Wheat Sourdough Boule

360 g whole grain sourdough (wheat and rye)
715 g water
475 g whole spelt flour
600 g whole wheat flour
Knead the dough and set aside for an hour. Add:
23 g salt,
knead the dough and set aside for 3 hours. Flatten the dough and arrange the date halves (200g) over the dough. Shape a boule (from the French for ball). Put into proofing basket and refrigerate overnight for retarding. In the morning remove the basket from the refrigerator and preheat your oven with a baking stone to 500F.
Baking:
at 500 F for 20 minutes with steam,
at 460F for 20 minutes
at 430 F for 20 minutes.



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