Spelt And Altus
This weekend’s bread was mostly spelt with a rye starter and some of last week’s leftover bread (altus).
400 gr whole spelt (fresh ground)
270 gr water
6 gr salt
80 gr refreshed rye starter ( 100% hydration)
100 gr altus*
-autolyse spelt and water about 2hrs
-mix in starter, rest a bit, mix in salt and altus
-bulk ferment with occasional folds about 5 hrs
-preshape,shape proof in fridge overnight
-bake at 475 F covered for 20 min, 425 F uncovered for 20 more mins
*the altus was last week’s ww bread, crust removed, soaked in water and then squeezed out.