Spelt Sourdough
I developed this recipe while collaborating with my friends in the kitchen at Southhall Farms. They had invited me to make rolls for their Rambling dinner series, and I would often bring my latest sourdough experiment for them to critique. I learned so much about taste and texture, and SALT, all of which are in play in this delicious spelt sourdough. The spelt adds a sweetness that compliments the tang of the sourdough beautifully. And the higher protein content from the whole grain creates a soft and fluffy crumb. A tuna melt with kimchi would balance the acidity perfectly, but this is the ideal bread for any kind of tartine.
Spelt Sourdough
Ingredients
200g Spelt Flour
200g Carolina Ground 75
600g White Bread Flour
20 g kosher salt
200g All-purpose/Rye Sourdough Starter
700g + 50g warm water
Combine 200 g sourdough starter and 700 g warm water. Add the flours and slowly mix to combine until all flour is incorporated. Cover with a towel and allow to rest for 20 minutes.
Add the salt and 50 g of water remaining to the dough. Mix slowly to combine and then mix on medium-low for a few minutes. Transfer to a clear bowl, cover with a damp towel, and allow to rest for 30 minutes.
Bulk Rise: Using a wet hand, perform four folds of the dough, bringing each corner to the center. Cover and let rest for 30 minutes. Do this again twice and then 1 per hour for 2 hours. The dough is ready when stable and doesn’t lose shape after folding.
During the bulk rise step, prepare the sock sausage (or any sausage you have on hand) by sautéing the sausage over medium heat. You want this to be room temp during the last shaping step below.
Pre-shaping: Transfer the dough to a lightly floured surface and separate it into two equal-size pieces with a bench scraper. Using floured hands and working with one piece of dough at a time, gently pull all the edges of the dough toward the center to create a round shape. Allow the dough to rest seam-side down for 30 minutes or so. Be sure to lightly flour the dough and cover it with a damp towel.
Final Shape and Proof: Start by lightly dusting the tops of each dough ball. One at a time, flip the dough ball over and lightly flatten the dough into a thick disc. Bring the dough bottom up and over the center and press to secure, stretch the left side up and over the center towards the right, press down to ensure the dough, and then do the same on the right side. Stretch the top of the disc down and over the center of the dough and press down slightly to secure. To finish the shape, gently roll the dough from bottom to top and work to create a tight boule by using a circular motion. Dust the boules and place them in the baskets to proof for 2 hours (more if it’s cold and less if it’s warmer in your kitchen). You will know when the boules are ready to bake when the dough bounces back slowly after doing the finger poke test (press a finger 1/2 or so down into the dough).
Bake for 20 minutes at 500 F, remove the top of the dutch oven, lower the temp to 450F and cook for 25 minutes.
