I feel like I’m finally getting to grips with sourdough, I’ve mastered the simple sourdough loaf so I thought it was time to get some flavours going.
This honey and spelt works wonderfully together, the spelt flour providing a nuttiness whilst the honey complements this with its sweetness, the depth of the sourdough finishes it all off.
Honey and Spelt Sourdough
(makes 2 loaves)
(for the leaven)
- 70g cold water
- 70g strong white bread flour
- 1 tbsp. sourdough starter
(for the dough)
- 250g spelt flour
- 450g strong white flour
- 50g honey
- 375ml cold water
- Begin by making the leaven at least 24 hours in advance to allow the yeasts to fully develop. In a bowl mix together the ingredients and leave to rest at room temperature for 24 hours.
- You can tell if the leaven is ready if it is covered in little bubbles. Add this to the rest of the water and honey and stir till combined.
- Add in both flours and stir till it makes a rough dough, use your hands to bring it all together, it will be sticky and look rough. Leave for 30 minutes.
- Every 30 minutes for 2 hours, fold the dough in, bringing the bottom to the top several times and the dough should soon be looking a lot smoother.
- Line two bowls or baskets with cloth coated in flour, I simply use pyrex bowls and tea towels but I have my eye on some banneton baskets. Divide the dough in two and place in the floured, lined bowls.
- Leave in the fridge until ready to bake or needed, I leave mine overnight. Preheat the oven to 200oC. The best way to cook sourdough is on a stone however if you don’t have one I use a creuset dish.
- Place the dough in the dish and dust lightly with flour, with a bread lame score a line in the bread bake for 20 minutes with the lid on and then a further 20 minutes with the lid off. Repeat with the other loaf.
I can’t resist cutting a slice and liberally spreading with butter when warm from the oven, the first loaf gets gobbled up, the other for the freezer, enjoy!