jonasschnelli/Organic whole grain spelt sourdough bread

## Organic whole grain spelt sourdough bread
As with everything you try to master, it may take a few attempts. Don't give up!

Basic recipe:

550g flour (70% whole grain spelt flour, 30% bread flour)
75% water (412ml).
- mix flour
- Add water and incorporate thoroughly; let it sit for 1 hour (call a levain)
- after 1h, add 2% salt (11g)
- also add 10% mature sourdough starter (55g)
Now the fermentation process starts, this may take between 4h and 12h depending on your room temperature (for me its 4.5h at 26°C [tropics]). Play with that time to figure our your preferred fermentation time.
A nice airy and great risen bread comes from the ideal fermentation time (plus a very active mature sourdough starter).

During the fermentation time, stretch and fold the dough every 30minutes for at least 6 times. Watch YouTube to learn how to do "stretch and fold" your dough (pretty simple and fast).

Once fermentation is done, put the dough on a countertop (no flour!) and pre-shape it into a ball. No kneading (don't deflate it). Watch YouTube on pre-shape and loaf shaping.

Let it sit 15min, then shape it with minimal amount of white rice flour.

Put the shaped loaf into a 8.5" banneton (proofing basket). Buy it on amazon.

Airtight the bread/banneton in a larger plastic bag and put it for about 12h in the fridge (over night).

Preheat the oven to 480°F/250°C together with a dutch oven in the middle of the oven.

Flip the bread onto a small floured wooden board, flour it with rice flour and score it (watch YouTube). Best done with a very sharp knife. Buy a score knife.

Slide the bread from the wooden board into the dutch oven, close lid and put it into the hot oven.

Bake 30min with lid closed, and 15min with open lid.

Done!

It sounds complicated at first glance. But it's actually pretty simple and not very time consuming if you are close to the kitchen anyways. Perfect for computer nerds to have a reason to give yourself a break.
	As with everything you try to master, it may take a few attempts. Don't give up!

	Basic recipe:

	550g flour (70% whole grain spelt flour, 30% bread flour)
	75% water (412ml).
	- mix flour
	- Add water and incorporate thoroughly; let it sit for 1 hour (call a levain)
	- after 1h, add 2% salt (11g)
	- also add 10% mature sourdough starter (55g)
	Now the fermentation process starts, this may take between 4h and 12h depending on your room temperature (for me its 4.5h at 26°C [tropics]). Play with that time to figure our your preferred fermentation time.
	A nice airy and great risen bread comes from the ideal fermentation time (plus a very active mature sourdough starter).

	During the fermentation time, stretch and fold the dough every 30minutes for at least 6 times. Watch YouTube to learn how to do "stretch and fold" your dough (pretty simple and fast).

	Once fermentation is done, put the dough on a countertop (no flour!) and pre-shape it into a ball. No kneading (don't deflate it). Watch YouTube on pre-shape and loaf shaping.

	Let it sit 15min, then shape it with minimal amount of white rice flour.

	Put the shaped loaf into a 8.5" banneton (proofing basket). Buy it on amazon.

	Airtight the bread/banneton in a larger plastic bag and put it for about 12h in the fridge (over night).

	Preheat the oven to 480°F/250°C together with a dutch oven in the middle of the oven.

	Flip the bread onto a small floured wooden board, flour it with rice flour and score it (watch YouTube). Best done with a very sharp knife. Buy a score knife.

	Slide the bread from the wooden board into the dutch oven, close lid and put it into the hot oven.

	Bake 30min with lid closed, and 15min with open lid.

	Done!

	It sounds complicated at first glance. But it's actually pretty simple and not very time consuming if you are close to the kitchen anyways. Perfect for computer nerds to have a reason to give yourself a break.