Pain Au Levain with Spelt Flour
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|10% seeds and fermented for 8 hours overnight at 22C its doubled with sweet aroma|
Mixed all ingredient except salt.
Autolysed for 30mins
Add salt with Pincer method till it reaches medium gluten development. About 4 squeezes alternate with 10 folds.
S&F 4 times @ 30mins
1 hour left un-touch
Pre-shaped, rest 20mins and shaped.
Over-night proof in the fridge for 9 hours. Bake right out of oven in a dutch oven at 240C covered for 20mins, 20mins uncovered.
This bread is really tasty, one of the best I ever had. I can barely stopped myself from finishing the loaf after having 4 slices plain. Evilish bread.
This post has been submitted to Plotziade No.2 and Wild Yeast