Spelt & white flour sourdough
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We had a great crop of these squashes in our little veg patch this year, second time of growing these striking little gems, they do take up a bit of space but are easy to look after, like a mini pumpkin, with a dense texture and chest-nutty flavour, very versatile in the kitchen
Try this classic raspberry and chocolate combination with a unusal spice twist, check this recipe and more at the brokenoven.com
Purple bean, pear & squash salad with fragrant basil and carrot top dressing.
Our jack and the beanstalk plants have been a striking addition to the vegetable plot, happily producing a great crop of purple beans
Wholemeal spelt & white flour sourdough
The spelt flour adds extra flavour with its slightly nutty & sweeter characteristics!
- 800g Plain Strong White Flour
- 200g Wholemeal Spelt Flour
- 15g x tsp SeaSalt
- 600ml water
- 300g sourdough starter
- Blend 500g of the plain flour with 100g of the spelt and all of the water and mix together with the sourdough starter in a larger bowl ( I used my big mixing bowl). Cover and leave to stand overnight – maybe just before you go to bed.
- Next morning add in the rest of the flours along with the salt. Cover and leave to stand for 30 min.
- Then carry out a series of gentle stretch & folds, . Dust your surface with a little flour – not too much – this will help keep it from sticking. Do four of these folds leaving approx. 30 min between each. You will notice that the dough has become easier to work with and has more elasticity. On the final fold shape, divide dough in two and shape each into a round ball, by cupping your hands and dragging the dough towards you. Keep turning the dough until you get a tight ball.
- Place one in a glass bowl which has been rubbed with a little oil – this is to prevent the dough sticking – cover, and leave overnight in the fridge. The other dough can be placed in a banneton seam side up, dusted well with rye or rice flour, or if you do not have one of these, use a glass pyrex bowl lined with parchment which has been dusted with rye or rice flour and leave to prove for 90-120min in a warm place.
- Pre-heat oven to 240c/gas 9. Turn out onto the lid of a pyrex bowl which has been dusted with rice flour. Dust the top with more flour and slash you bread with a sharp knife or a razor blade – this is to prevent your bread from bursting, I usually do a cross or four slashes in a square on the outer edges. Cover the dough with the glass pyrex bowl and place into the oven. Cook for 30min’, remove bowl and bake for further 10- 15 min until nicely browned and sounds hollow when tapped.
- Next morning remove the other dough from fridge. Turn out unto a floured surface and gently shape dough into a rounded ball or oval shape, spray one side with water, pat on some seeds, & dust the other side with flour.
- Pre-heat oven to 240c fan / gas 9 – you can use the pyrex bowl or I used an enamel ovel baking tin lined with parchment and dusted with flour. Leave for around 45min,make a slash in the middle, cover and bake for approx 40 min using temperatures as before. Remember to remove the lid after 30 min!
Just a few shots, showing some of the stretch & fold procedure