Ingredients

80g Sprouted Whole Spelt Flour

56g Whole-wheat Spelt Flour

264g White Spelt Flour

160g Spelt Levain (or wheat as above)

16g Local Honey

224g Water

6g salt

Method

Mix the sprouted whole spelt flour, white and whole-wheat spelt flours together. Add in the water, honey and spelt levain to hydrate the flour. Then knead for 5 minutes. Leave for 30 minutes and then mix in the salt and knead for a further 2-3 minutes.

Bulk Fermentation / Folding

Leave to bulk-ferment for one hour.

Fold the dough, stretching the furthest end away from you out and then back in ¾ of the way and then repeat the same to the other end. Turn the dough 180 degrees and repeat this process and then flip the dough over so you have a nice tight bundle of dough, with the layers revealed from the folding on the side. This folding helps to develop the gluten in the flour, which will enable you to shape your loaf as you like and to get a good rise as the gluten traps the carbon dioxide released from the fermentation process.

Continue bulk-fermentation for one hour.

Repeat above fold.

Continue bulk-fermentation in the fridge for 2 hours.

Shape

Pre-shape your loaf into its desired shape. Leave to rest for 5-10 minutes, then mould again into its final shape and place upside down in a well-floured banneton.

Final Rise

Place in the fridge for 6-8 hours or overnight.

Bake

Tip the dough out of the banneton and onto a peel or baking tray, slash with your desired cut and place in a hot oven for 30-35 minutes.

Recipe supplied by Rude Health