Ingredients
420 gr whole spelt flour
280 gr bread flour
560 ml water
140 gr sourdough starter
18 gr Atlantic sea salt
Directions
Step 1
In a bowl, we pour most of the water (leave 40 ml aside), flour, and the starter. Mix well until there is no flour remained.
560 ml water
280 gr bread flour
420 gr whole spelt flour
140 gr sourdough starter
Step 2
Cover with a towel and let it sit for another 30 min.
Step 3
Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.
18 gr Atlantic sea salt
Step 4
For the next 1.5 hours perform coil fold every 30 min. Total of 3 folds. In between the folds cover the bowl with a towel so the dough won't dry out.
Step 5
After the last fold let the dough sit for an additional hour to complete the bulk fermentation (covered with towel always).
Step 6
Spray the pan with oil. If you don't have spray- just brush well with oil.
Step 7
Transfer the dough to the working surface and divide it to the desired weight. I usually prepare this recipe with 0.7 Kg flour yields 1 sandwich loaf of around 1400-1450 gr.
Step 8
Shape directly without a pre-shaping and place in the sandwich loaf pan.
Step 9
Let the dough proof in the pan until it reaches 1/2 cm from the top of the pan. In the meantime preheat the oven to 440F or 230C.
Step 10
Spray the lid and close the pan.
Step 11
Bake for 40-45 min.
Step 12
Take out from the pan and let it cool on a rack.
Step 13
Slice it all and keep it in a bag in the fridge or in the freezer.
Step 14
YASSS!
