Whole wheat, whole spelt and white flour sourdough bread
I was looking at my stock of flours, and noticed some opened whole wheat bags, so I decided to use those and empty them out.
So I made a recipe in baker's percentages, intending to add a small amount of sourdoughstarter.
35% Whole wheat flour
35% Whole spelt flour
30% Wheat flour
calculated for an intended dough weight of 1 kg this gives;
205 grams of whole wheat flour, 205 grams of whole spelt flour, 175 grams of wheat flour, 410 grams of water and 12 grams of salt.
mixed 205 grams of whole meal flour with 205 grams of water in a bowl and covered it.
mixed 205 grams of whole spelt flour with 205 grams of water and 50 grams of starter in a bowl and covered it.
mixed 175 grams of flour and 12 grams of salt and covered it, just to get it ready.
I then left it all overnight (about 10 hours) to proof and soak.
The next day I mixed it all and kneaded it. It then proofed for 2 hours, was shaped in a batard and proofed again in a banneton for about 1,5 hours.
Oven preheated at 250 C. Bread turned on peel, slashed down length. Bread in oven, water in baking tin beneath stone. Temperature back to 210/220 C. Baked for 40 minutes and then left on the stone with the oven turned off and the door ajar for 10 minutes. Tastes fantastic!