Ingredients
Scale
For the Levain:
- 25 g sourdough starter
- 100 g organic white bread flour (or unbleached all-purpose flour)
- 100 g water (room temperature)
For the Dough:
- 650 g water (room temperature)
- 750 g organic white bread flour (or unbleached all-purpose flour)
- 250 g One Degree Organics Sprouted Spelt Flour (or Sprouted Whole Wheat Flour)
- 20 g salt
- 50 g water (room temperature)
Instructions
- Make the Levain: Combine the sourdough starter, flour, and water in a bowl. Cover and let it rest overnight.
- Mix the Dough: On the next day, mix your levain with additional water and flours until fully combined.
- Autolyse the Dough: Let the mixture rest for 30 minutes to improve texture and rise.
- Add Salt: Incorporate salt and remaining water, mixing thoroughly.
- Bulk Fermentation: Allow the dough to rise at room temperature for 3-5 hours, performing stretch and folds every 30 minutes.
- Shape the Dough: Divide and pre-shape the dough into rounds. Let them rest for 20 minutes before final shaping.
- Proof: Transfer to a banneton, cover, and refrigerate overnight.
- Bake: Preheat your Dutch oven and bake the dough for 40 minutes covered, then 15 minutes uncovered until golden brown.
- Cool: Let the bread cool on a rack for at least 2 hours before slicing.
Notes
- If you don’t have a sourdough starter, you can make your own using flour, water, and patience. It typically takes 6 to 12 days to cultivate a starter.
- Prep Time: 3 days
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg