MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Spelt Sourdough
Categories: Breads, Sourdough
Yield: 2 Loaves

MMMMM---------------------------LEVAIN--------------------------------
28 g Rye starter; 100% hydration
85 g Water
130 g White bread flour
8 g Rye flour

MMMMM---------------------------DOUGH--------------------------------
225 g Levain (above)
500 g Water
550 g White bread flour
217 g Whole spelt flour
20 g Honey
17 g Salt; added after autolyse

The honey provides a subtle background note in this recipe. If you
prefer a stronger honey flavour, adding just 5 g more will make it
quite prominent. The honey speeds up fermentation too - very useful
in a draughty English house in winter!

Prepare levain the evening before. Makes slightly more than required.

I use a stand mixer. You can, of course, knead by hand.

Mix the dough and autolyse for 30 minutes before adding salt.

Knead for 3 minutes 30 seconds on first speed, rest a couple of
minutes, then knead for 3 minutes 30 seconds on second speed.

Split the dough into two containers for bulk fermentation (I find
shaping and folding easier if I split it now). There's usually around
785 g of dough per container after I've left some stuck to my hands
and the mixing bowl.

While fermenting, I usually find time for two folds a couple of hours
apart.

Shape when the dough has about doubled in size. The time this takes
can vary wildy but be prepared to wait most of the day.

Prove until passing the poke test (usually around 1 to 2 hours).

At this point, if it's late and you don't want to be up for another
couple of hours, you can put both in the fridge and bake them
directly from the fridge tomorrow morning. But this recipe is better
when baked now before the more sour flavours start to develop.

While proving, put the dutch oven in and pre-heat at 240°C (I give it
about 45 minutes). When the dough is ready, place the second loaf in
the fridge to slow down fermentation and bake the first loaf now.

Bake in Dutch oven, lid on, 240°C for 20 minutes. Then remove lid
and bake a further 19 minutes at 220°C.

Place on wire rack to cool and put the dutch oven and its lid back in
to pre-heat at 240°C before repeating the bake for the second loaf
(you can bake it straight from the fridge).

Recipe by Caolan McMahon

Recipe FROM:
<https://caolan.uk/kitchen/recipes/honey_spelt_sourdough.cm>

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