Wholemeal spelt and barley bread with sourdough starter

Wholemeal spelt bread with sourdough starter

• 150g refreshed sourdough starter
• 350g wholemeal spelt flour
• 250ml warm water
• 10g whole sea salt

Whole wheat bread with barley flour and sourdough starter

• 180g refreshed sourdough starter
• 220g Gentil Rosso Type 2 flour
• 100g wholemeal barley flour
• 225ml water
• 10g whole sea salt

• In a bowl, mix the flour with the water and let it rest for about 15-20 minutes (autolysis, at this stage the flour is fully hydrated and the gluten network begins to develop).
• Add the salt and sourdough starter and knead until you obtain a smooth, elastic dough. Let it rest for 45 minutes in a bowl covered with a cloth to prevent the dough from drying out.
• Give a strengthening fold and leave to rest for 45-60 minutes.
• Transfer the dough to the pastry board, shape the bread as you like, and decide whether you want to flavor it with seeds, herbs, or vegetables.
• Place the bread on a baking tray and let it rise, covered, in a warm, draft-free place for 5-6 hours, until doubled in volume.
• Meanwhile, heat the oven to 220°C with a saucepan of water inside.
• Just before baking, make some shallow but firm cuts on the bread.
• Cook at 220°C for 2-3 minutes, then lower the temperature to 200°C and continue for another 20 minutes.
• Remove the pan with the water and finish cooking for another 10 minutes to create a crispy crust.
• Remove the bread from the oven and let it cool on a rack.