Experimenting with Ancient Grains
20% White Khorasan Sourdough with 10% Wholemeal Spelt.
Recipe for 2 medium Loaves:
490g Strong Bread Flour
140g White Khorasan
70g Wholemeal Spelt Flour
525g Water(34c deg)
2 Hours Autolyse
Add starter and rest for 30 minutes then add salt and mix.
Using slap and folds with 10 minutes rest interval until the dough is smooth and developed gluten.
5 hours Total Fermentation before pre shape. With 2 Stretch and folds(30 minutes rest intervals
Bake on steel plate @ 250°C for 20 minutes and 180°C for 30 minutes