I found this recipe in Breadtopia which is similar to the recipe in the Dan Leader's book 'Local Bread'. However, the methods in kneading the dough and the time for proofing are totally different. Former one uses just about 4 times S&F in 15 minutes intervals and proofs at room temperature overnight. That aroused my curiosity. Doesn't the bread became too sour to eat? Is the gulten developted well enough to have beautiful open crumb? I doubted with the performance with using the technich introduced in Breadtopia, so I decided to give it a try.
530 g whole spelt flour
350 g water
10 g salt
50 g honey
1/4 cup sourdough starter (133%)
Follow the instructions in the video.Method:
1. Add honey into water.
2. Pour starter into water and stir.
3. Mix flour and salt.
4. Gradually stir the dry ingredients into the wet using a dough whisk(my magic wand~) until the flour is well incorporated.
5. Rest for 1 hours.
6.Start 5 times S&F within 1 hours. (with 15 minutes intervals each)
7. Let the dough overnight ferment for 12 hours.
8. Shape the dough.
9. Proof for 1.5 hours.
10. Bake at 450 for 45 minutes or until internal temp is 195-200.
This one is sending to Wild Yeast's Yeastspotting.