Honey Spelt Porridge Sourdough with Toasted Seeds
One of my friends told me that the Honey Oat bread with Seeds that was derived from MutantSpace's post was the best loaf I had made so far, so I decided to repeat it but using Spelt instead. I was a bit concerned that the Spelt might make it ferment too fast but I lucked out and it behaved itself. The loaves were beautifully proofed when I took them out of the fridge this morning. And on to the recipe:
1. Toast 60 g each of sesame seeds and sunflower seeds.
2. Soak the seeds from above with 180 Spelt flakes, 72 g honey, 50 g butter and 288 g of boiling water. Let cool to room temperature.
3. Autolyse all above with 440 g water, 60 g fresh ground flax, 440 g unbleached flour, 160 g fresh ground Spelt, and 161 g multigrain flour. Let sit for an hour or so.
4. Mix in 20 g salt and 212 g of 80% hydration levain. My levain is a four stage levain using mostly wholegrain rye.
5. Ferment doing three sets of folds a half hour apart and let rise till double. This took 5 hours in a warm place (~ 82F).
6. Divide into 3 portions of 745 g each and preshape. After a 10-15 minute rest, shape them and put into bannetons. Cover the bannetons with Bowl covers and place in the fridge overnight.
7. After 10 hours, preheat oven and Dutch ovens to 475F. Place parchment rounds in ovens and drop loaves seam side up in hot Dutch ovens. Drop temperature to 450F and bake covered for 25 minutes. Remove lids and bake a further 20 minutes at 425F Or until well browned.
Let cool completely before bagging or slicing.