Spelt Sourdough with Prunes

The loaf was a gift so I didn't use whole grain flour to bake it.  I also did not experimented with the recipe. I followed  the simple formula (123-easy-formula-sourdough-bread) by Flo Makanai.

I submit the spelt sourdough to Yeastspotting.

250 g rye sourdough starter (140 g water, 130 g stone ground rye flour, 20 g rye sourdough, fermented for 24 hours )
512 g water
750 g spelt flour
10 prunes, chopped
12 g salt
 I kneaded the dough, covered it and left it to ferment for 4 hours. The dough was wet,sticky and not easy to shape, so I put it into long loaf pan ( lined with parchment paper ) and proofed it in the refrigerator for 2 hours. I removed the proofed loaf and I preheated to 500 F.
I baked the loaf :
for 20 minutes at 500F, covered with a pan similar in size
for 20 minutes at 460 F, uncovered
then I removed it from the pan and baked for another 20 minutes at 450 F.

Sourdough Spelt Tortillas with Avocado

I submit my tortillas to Yeastspotting.

55 g whole wheat sourdough
250 g water
350 g organic spelt flour
200 g pulp (2 ripe Hass avocados) + 200g  organic spelt flour
7 g salt
(kamut flour for rolling)

 In a medium mixing bowl combine whole wheat flour and water and set aside for 15 minutes. In a food processor blend avocado pulp and the flour. Add the mass and salt to the mixing bowl and knead the dough. Let ferment for 4-5 hours at room temperature.
Divide the dough into 12 pieces and shape them into small balls. Cover and let proof for 45-60 minutes.

Lightly flour your rolling area, press and roll each ball thinly with a rolling pin. Fry in a preheated dry pancake skillet. 

Serve with Mexican style dish like my Chipotle Shrimps.

Loaf with Pear and Cashews/ My tips about steaming oven

Soft bread full of my favorite flavors.

Submitting toYeastspotting.

340 g  rye sourdough starter (150 g whole rye flour+190 g water+ 1 tablespoon mother starter)

688 g water

662 g whole wheat flour

300 g stone ground rye flour

Combine the ingredients and autolyse for 45 minutes. Then add:

20 g salt

116 g cashews.

Knead the dough and set aside for 1 hour.

Then add :

300 g fresh pears, diced combined with 

200 g spelt flour

and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.

Bake :

for 20 minutes at 490 F 

for 20 minutes at 450 F

and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking pan. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the  previously steamed oven to achieve a  good oven spring  of my loaves.

How I stem my oven:

I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with  two explosions of  the bulb. I have burnt my hands a few time pouring hot water into a pan inside the  preheated oven.

At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates  and turns into  steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a  beautifully shaped loaf.  

Flatbreads For My Husband

5-flour sourdough starter
120 g whole wheat sourdough (refreshed 12 hours earlier)
40 g stone ground rye flour
30 g spelt flour
30 g kamut flour
Let ferment for 6 hours.

Final Dough: (8 breads)
320 g spelt flour
100g water
1 tablespoon olive oil
all of the sourdough starter
5 g

Knead the dough and set aside, covered, for 1 hour. Divide the dough and roll into small flat disks. Fry in a preheated  non-stick skillet.

Half of the dough I have put  in the refrigerator. After 48 hours I cooked another four breads. This time I greased my skillet with a little bit of butter:

Submitting toYeastspotting.