Spelt (Dinkel) Sourdough Bread
This recipe consistently produces crispy, springy, tangy and delicious sourdough bread.
I've added sunflower seeds and black sesame, as well as a pinch of Brotbackgewürz my friend brought me from Kärnten :)
This recipe is the basic version, but feel free to add or subtract seeds and salt to taste. I don't reccomend adding nuts or fruit, because this disturbs the water-to-dough balance.
My sourdough mother is from Öfferl Brot. I leave it in the fridge and give it a mix every now and then. Easy.
Dutch oven is a must. Folding every 8 hours is a must. Letting rest at around 25°C is a must.
Unsere Lieferpartner
Zutaten
- 20 g Salz
- 465 g Wasser
- 700 g Dinkelmehl
- 17 g Sauerteig, frisch
- 20 g Sesam, schwarz
- 25 g Sonnenblumenkerne
Kochschritte
- Schritt 1/301 / 03
In a kitchen mixer add salt, water, black sesame, sunflower seeds, smooth spelt flour (glattes Dinkelmehl) and sourdough starter (mine is from Öfferl Brot). Mix on medium for 2 minutes.
- Schritt 2/302 / 03
Place dough in a bowl, cover with a moist towel, let rest at 25°C and fold every 8 hours for 24 hours. Place in a banneton basket for the final hour.
- Schritt 3/303 / 03
Preheat oven to 250°C with a dutch oven inside. Place dough on a baking sheet and into the hot dutch oven. Score the dough with a knife and close the lid. Bake at 250° for 10 minutes, then lower temp to 230°, after 30 minutes remove lid and let bake for 10 more minutes. Remove and let cool.
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