Spelt (Dinkel) Sourdough Bread

4 Reviews

Max Hersey

Max Hersey

Gesamt: 1d 0h 15minAktiv: 15minSchwierigkeit: EasyBrot & Gebäck

4 ReviewsGesamt: 1d 0h 15minAktiv: 15minSchwierigkeit: EasyBrot & Gebäck

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

BILLA

Liefergebiet:

Österreichweit

Gurkerl

Liefergebiet:

Wien und Umgebung

INTERSPAR

Liefergebiet:

Wien, Salzburg und Umgebung, Teile von NÖ und Burgenland

Zutaten

Stück

20 g Salz

465 g Wasser

700 g Dinkelmehl

17 g Sauerteig, frisch

20 g Sesam, schwarz

25 g Sonnenblumenkerne

Kochschritte

Schritt 1/3

01 / 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 2/3

02 / 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 3/3

03 / 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.

Unsere Lieferpartner

BILLA

Liefergebiet:

Österreichweit

Gurkerl

Liefergebiet:

Wien und Umgebung

INTERSPAR

Liefergebiet:

Wien, Salzburg und Umgebung, Teile von NÖ und Burgenland

Bewertungen

(4)