I have adjusted the water content in this recipe, as I found my loaf was a little too wet and didn't hold it shape when proved. I have added a little of my sourdough starter in this recipe, just straight from the fridge, for a little extra flavour (but just leave it out if you don't have one).
For the loaf:
450g white spelt flour
7g dried yeast
10g salt
2tablespoons rapeseed oil
2 tablespoons sourdough starter (optional)
200ml water
Place the flour into a bowl and rub in the yeast.
Add the salt, oil, sourdough starter (if using) and water and mix to form a dough (adding more water if it feels a little dry.
Place the dough onto a lightly floured surface and knead for around 5 minutes, until the dough is smooth.
Return the dough to the bowl, cover with a tea-towel and leave to rise for about an hour, or until it has doubled in size.
When the dough is ready, shape into a bloomer (a rectangle with rounded ends) and place onto a lined baking tray.
Cover again with a tea-towel and leave for about 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the dough has risen, sprinkle the top with a little spelt flour and make around 4 slashes with a sharp knife.
Bake for 25 minutes, or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack before serving.
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