SOURDOUGH SPELT BREAD

MADE WITH 100% SPELT FLOUR

INGREDIENTS

1. MIX THE DOUGH

2. REST AND FOLD

3. SHAPE THE BOULE

4. RISE AND CHILL

Mix starter with water, add flour and salt.

Rest 30 minutes, then 3 rounds of stretch & fold.

Shape until surface tension forms.

Prove 3 hours at room temp, chill overnight.

5. BAKE

Bake in a preheated dutch oven.

MIX THE DOUGH

Use your hands to make sure all of the flour is incorporated.

STRETCH & FOLD

SHAPE

Rotate the dough on a clean surface until surface tension forms.

PROVE IN A BASKET

FLIP, SCORE, AND BAKE