My organic Sourdough spelt bread with oat and barley.

This is my sourdough spelt bread with fresh grounded oat and barly.

For 2 medium loafs at 60% hydration.

600 gr.  Ischia island sourdough starter- 100% Hydration

150 gr. Fresh grounded barley

50 gr. Fresh grounded oat

400 gr. Fine spelt

300 gr. Cold water

18 gr. Salt

*Mix the sourdough and the barley for around 1 minute to a sticky “heavy” dough.

*Then mix water, salt and spelt for 3-5 min. to activate the gluten.

*Autolyse for 20 min.

* Add the oat and knead for about 5 more minutes, make sure that you don´t knead the spelt to much (Otherwise you ruin the spelt), but the gluten has to be activated perfectly.

* Add the sourdough/barley dough in to the spelt dough, the dough have to be homogeny.

*Let the dough rest for 30 min. and then do the stretch and fold method in a bowl, about 10 times every 30min.  Do this 4 times in total.

*Now rest the dough in the fridge over night.

The day after:

*take out the dough and let it temperate at room temperature for about 3-4 hours.

*Do 2 stretch and fold, then half the dough and shape it by hand.

*Then put them in to a lightly floured surface, sprinkle with a mixture of 25% fine spelt and 75% whole grain durum.

*Let them proof about 50%.

* Bake them on a baking stone at 275 degrees Celsius whit steam, for 10 minutes.

* take away the steam and continue the baking at 230C in 20 minutes.

* turn of the oven, and let the oven door stay open for a few minutes.

*Cool down the bread at least 60% before slicing.