Whole Grain Spelt Bread - Part 1: Dough Making
|Spelt flour||530 Gram (About 5 Cups Well Fluffed Up)|
|Water||350 Gram (1 + 0.5 Cups)|
|Salt||10 Gram (1 + 0.5 Tsp)|
|Honey/2 tablespoon agave||3 Tablespoon|
|Sourdough||1⁄4 Cup (4 tbs)|
In a bowl add the water, agave and the sourdough starter.
In another bowl mix the flour with the salt and mix.
Transfer the flour to the water in the other bowl and mix well.
Cover it with plastic wrap and let it sit for an hour.
Dust the dough and your hands a little with flour and separate the dough from the sides of the bowl by using either your hands or a dough scraper dipped in water. (So that the dough doesn’t stick)
Pick it up and stretch it. Be careful not to stretch it to a breaking point.
Fold it in and pat down.
Stretch again from the other side, fold in and pat down.
Cover with plastic. Let it sit for another half hour.
Repeat the stretch and fold technique again.
Cover and let it sit overnight.
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