Big hole 20% sprouted spelt sourdough bread
Ingredients:
800g bread flour, 200g organic sprouted spelt flour
674g cool water mix with 1 Tbsp apple cider vin
300 g 100% hydration active San Francisco sourdough starter
1 Tbsp diastatic malt powder
15g salt
100g pate fermentee
Method
1) Feed starter: mix 100g levain with 100g water and 100g bread flour for 4.5 hours.
2) At the same mix flour, dry malt, and water in a food safe container, autolyse for 4.5 hours.
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