Seeded Spelt & Kamut Sourdough (Vegan)

Sunday, January 21, 2018

I love making sourdough with ancient grains as they add much characters to the bread. This is one of my recent favorite recipe that I kept making them over and over again as everyone around me seem to love it :) It's good for both savoury or sweet toppings or you can just eat this plain. The seeds, spelt and kamut gave this bread some nutty flavors which I really like. Feel free to experiment with different proportion of flour and let me know how it goes.







Baker's Percentage:

Autolyse:
Shipton Mill Organic White Flour 48%
Shipton Mill Seeded White Organic Flour 32%
Spelt flour 10%
Kamut flour 10%
Water 70%

Add after autolyse
Water 5%
Levain 18.75%
Salt 2%



Directions:


  1. Mix everything except levain and salt and autolyse for 2 hours.
  2. Add in salt, additional water and levain to the dough. Use pincer method to mix well. 
  3. Cover and start bulk fermentation.
  4. Stretch & fold at 30 min, 60 min, 90 min, 120 min, 180 min and let it rest until it has risen for 20-30%.
  5. Pre-shape and bench rest for 20 mins. Generously flour a banneton. Shape the dough into a batard and gently place it into banneton. 
  6. Wrap the banneton in a plastic bag and let it rest at room temperature for around 15-20 mins before retarding in the fridge for 10-16 hours  (depending on your schedule).
  7. In the next morning, preheat your dutch oven to 250 degrees Celsius for at least 45 mins. 
  8. Take the dough out of the fridge. Score and bake in the dutch oven for 20 mins at 250 degrees Celsius. Remove the lid of the dutch oven and bake at 230 degrees Celsius for another 20-25 mins or until the crust is browned to your preference. 




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