The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye and spelt sourdough

goodforbusiness's picture

Rye and spelt sourdough

I've been experimenting with the formulas from Dan Lepard's The Handmade Loaf recently and this weekend I decided to take another crack at his rye and barley sourdough. Except that I found myself without any barley flour! I decided to substitute spelt instead, even though I really have a lot of trouble working with spelt. I've also been practicing my scoring, trying to be more confident in my slashing and experimenting with different patters. Here's what I ended up with:



Crumb shot:


Please pardon the poor quality pictures, I only have the phone on my camera. Anyway, I am absolutely thrilled with the way this turned out. Never in my life have I achieved such a nice open crumb using spelt flour! The formula I used is below (in the end, I didn't really end up using Lepard's formula except as a sort of guide):


Levain build:

125 g Bread flour

100 g Water

40 g Levain @ 80% hydration


Final Dough:

100 g Whole rye flour

100 g Spelt flour

175 g Bread flour

275 g Whey (leftover from yogurt making)

10 g Salt

All of the levain build


1. Refresh the levain and leave for 8-12 hours to proof.

2. Mix together ingredients from the final dough EXCEPT levain and salt. Autolyse for 30 minutes.

3. Add levain to the final dough and knead for 2 minutes on lowest speed. Let rest for 15 minutes. Knead again for an additional 5 minutes, adding the salt in the final 2 minutes.

4. Bulk ferment at room temperature, S&F every 40 minutes x 3.

5. After the final fold, retard in the fridge overnight (12-24 hours)

6. Next day, preshape dough and let rest for 30 minutes. Then shape dough and let rise in a banneton until nearly doubled (this took about 4.5 hours)

7. Bake at 450 F for 40 minutes. I created steam using a heated cast iron pan and 3 ice cubes.



Mebake's picture

Pics didn't show up, goodforbusiness.

sounds like an attractive sourdough!