Sourdough
My wife started baking bread. Here’s her spelt (Deutsch: Dinkel) sourdough recipe. It took quite a few iterations to get it right.
- Camera
- Apple iPhone Air
- Lens
- iPhone Air back camera 5.96mm f/1.6
- Focal length
- 6mm
- Aperture
- ƒ/1.6
- Exposure
- 1/50s · ISO 320
We go through at least one loaf a week. The ratio between preparation time and how long the bread lasts is roughly 100 to 1.
Ingredients#
- 600g spelt flour
- 350ml water
- 75g active whole grain rye starter
- 15g salt
- Ice cubes for steam
Instructions#
- Mix flour and water, knead well, let it rest for 30 minutes. Nadine says this is called “autolyse” - sounds important.
- Add starter and salt. Knead well and long.
- Cover and let it rise for 2-3 hours. Knead and fold every 30 minutes - twice regular, twice coil folds.
- Shape into a tight ball on the work surface, place in a proofing basket, cover and put in the fridge for 7-8 hours.
- Preheat the oven to 240°C (top/bottom heat) with the pot inside.
- Drop the dough in, score the top, add ice cubes for steam. Bake 20 minutes with the lid on, then 20 minutes at 210°C without.
The starter is off-limits. For everyone except Nadine.
PS: Pizza works great with sourdough too, but that requires a completely different recipe.
