SOURDOUGH SPELT BREAD
Autor: Eduardo Artisan Baker (padeiro gaúcho) | Publicado: 2017-02-27T14:52:00-08:00




SOURDOUGH SPELT BREAD






This recipe spelled bread produces a very easy-to-eat, slightly rustic spelled bread, using a self-made natural dough made from spelled flour for bread baking.



&nbsp;Since the preparation of this leaven, which only has its natural fermentation with flour and water (without yeast), takes 4 days to tire, the time of the bread baking should be timely.



&nbsp;Once you have this dinkelsauer dough, you will not have to wait a long time, since a rest of the finished sourdough can be filled into glasses, and can be used to bake bread for a long time.



&nbsp;Ingredients



for 1400 grams of spelled bread


&nbsp;For the leaven with spelled flour:


&nbsp;75 grams of spelled powder type 1050

225 grams spelled flour Type 630

&nbsp;300 grams of lukewarm water

&nbsp;For the yeast batch: 
30 grams fresh yeast

&nbsp;1 teaspoon sugar

&nbsp;3 tablespoons of lukewarm water

&nbsp;Also for the spelled bread dough:

&nbsp;700 grams of spelled flour Type 1050

&nbsp;100 grams spelled wholemeal flour

&nbsp;175 - 200 grams spelled flour sour dough 
from above 
Weigh

&nbsp;1 tablespoon salt (18 grams)&nbsp;

&nbsp;500 ml lukewarm water

&nbsp;Additional flour for kneading



&nbsp;For baking: 
1 big box cake mold 
(At least in the size 30 x 12 x 8 cm) 
Or a special box bread form 
300 ml water for steam formation 

Bild von Dinkelbrot mit Sauerteig
Click on image to enlarge

Preparation:



&nbsp;For preparation according to the instructions of 
Recipe Sourdough with spelled flour in good time make a nature preserve dough.



&nbsp;For the spelled dough: 
Mix fresh yeast with 1 teaspoon of sugar and mix with 3 tbsp lukewarm water. 
Covered with a cloth, leave to stand for 10 - 15 minutes in the warm kitchen, until the yeast masses are foamy.



&nbsp;In the meantime mix both spelled flour varieties in a large baking dish. 
Into the middle of the flour, squeeze a deep tray with the hand and pour in about 175 - 200 grams of natural dough.



&nbsp;Fill the remaining sourdough into one or two jam jars and keep in a refrigerator the same way as with the recipe natural pastry dough with spelled flour or natural dough with wheat flour.



&nbsp;Spread the weighed salt on the edge of the flour. 
Add the fermented yeast to the leaven. 

Mix a soft dough together with about 500 grams lukewarm water with the kneading hooks of the electric hand mixer, or in the kitchen machine.



&nbsp;Always spread some additional flour on the ground next to the dough balls until a smooth, slightly sticky, not very stable bread dough has sprung up.



&nbsp;Cover the dough bowl with a cloth, stand in a warm place in the kitchen, let the double dough volume rise. 

Since the spelled bread dough would flow too much during the baking process when forming a loaf of bread during the baking process, a large box baking mold is used for baking.



&nbsp;Brush the mold well with butter, thinly dust with flour. 

Remove the spelled bread dough from the bowl, then knead on the flour-covered work surface with the hands, while pressing the dough out again and again.



&nbsp;Finally, shape the pastry in about the length of the box shape into a bread roll, place in the bread baking tray and press firmly around the edges. 
Subsequently, the bread dough again to double the dough volume rise, which is now faster.



&nbsp;Warm the oven to 230°C in good time. 
Before this, push the large baking tray or the fat pan from the oven onto the bottom of the baking oven and heat it up.



&nbsp;Brush the larded bread dough with lukewarm water just before inserting it on the top. 
Cut 1 cm deep and sprinkle with some flour. 
In the hot oven, standing in the middle of the jar, place on the baking grate, quickly pour 300 grams of water onto the hot baking tray pushed in at the bottom and immediately close the baking oven door.



&nbsp;Bake 10 minutes with top / bottom heat at 230°C. 

Briefly open the baking oven door, so that some steam can escape, close again and the temperature 
To 200°C and bake the bread for another 30 minutes.



&nbsp;Switch the temperature back to 190°C and bake the bread in another 20 minutes. 

Total baking time 60 minutes with top / bottom heat (no convection).



&nbsp;Remove the bread from the baking oven, cool it briefly on a cake rack, then rinse it onto the grill and let it cool completely.






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SOURDOUGH SPELT BREAD