Honey and Spelt Sourdough

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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.

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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.

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Honey and Spelt Sourdough

(makes 2 loaves)

Ingredients:

(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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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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!

Rachel

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