Monday, November 9, 2009
Multi-Seed Spelt Sourdough Bread
My bread baking so far has been very limited by my inability to procure different ingredients, but a visit from a friend from the UK and my discovery of a Finnish grocer in Fuengirola has made it possible for me to do a few more variations. Further to this I was down for a week with a muscle injury, but now I'm back to my weekly bread baking now.
I used 1 cup of organic whole spelt flour in today's loaf. The starter was 'whole wheat flour heavy' because I mostly fed it on whole wheat flour for weeks. I also kneaded poppy seeds, white sesame seeds, pumpkin seeds and caraway seeds into the dough. The result was a pretty nice looking flavorful bread!
Multi-seed Spelt Sourdough Bread
2 Cups of Sponge (Proofed Starter)
1 Cup Organic Whole Spelt Flour
1 Cup AP Flour + add more flour depending on how wet your dough is
2 Tbsp Extra Virgin Olive Oil
4 Tsps Brown Sugar
2 Teaspoons Coarse Sea Salt
2 Tbsp Caraway Seeds*
2 Tbsp White Sesame Seeds*
2 Tbsp Poppy Seeds*
2 Tbsp Pumpkin Seeds
*Note: I toasted all the seeds with an asterix separately and mixed them. I did not toast the pumpkin seeds. Maybe they should have been toasted too.
Step 1: Mix 1/2 cup AP flour into your sponge to make the yeast happy. Add the sugar and mix it. The very wet dough should be very bubbly and look 'alive'.
Step 2: Mix in all of the spelt flour and then add the olive oil and salt. Keep adding AP flour as you mix it until you've reached the desired consistency. Remember that the wetness of your sponge and flour varies in absorbency, so trust your instincts on when to stop adding more flour. I tend to work with a soft wet dough in the beginning, because I end up sprinkling it with more AP flour as I knead it anyway. Once the dough is thoroughly mixed and is somewhat solid (not a liquidy mess), let it rest for 25 minutes covered with a cloth. At this stage you haven't done any hardcore kneading yet, but have just 'blended' the ingredients.
Step 3: Knead/fold the dough 100 times or so and let it rest for 30 minutes.
Step 4: Repeat Step 3.
Step 5: Repeat Step 3 again.
Step 6: After kneading the dough for 3 rounds, let it rest covered with a cloth until it doubles in size. This may take 2 hours or longer. It depends on how strong your starter, how warm your room is and how humid it is. So, again, trust your eyes. If the dough has doubled in size, it's time for the next step.
Step 7: Punch the dough down and mix in the seed mixture minus 2 Tbsps of it which you will use to decorate your loaf later.
Step 8: Roll the dough into a loaf and set it on a sheet of oven paper dusted with coarse corn meal and cover this with a cloth and let it double in size.
Step 9: When your loaf is nearly double in size, pre-heat the oven to 230 C.
Step 10: Right before your loaf is about to go into the oven, brush the top with water and sprinkle the remaining seeds on top of it.
Step 11: Bake at 230 C for 20 minutes with steam and then for another 25 minutes at 210-220 C. I use a casserole dish filled with boiling water to create steam.
Sourdough Baking by S. John Ross
100% Spelt Levain Bread
Multigrain Seeded Bread