Jen says: "Naturally leavened bread with wholegrain spelt and light rye. A pair of rustic loaves with a crisp golden crust, tender crumb, and a balanced flavour - nutty, lightly tangy, and gently earthy."
- Baker: Jen
- IG: @she.bakes.bread
- Makes: two small loaves
- Prep time: 1 hour total
- Prove time: 12 hours+
- Bake time: 40-45 minutes each
- Flour(s) used: Organic Strong White, Organic Wholegrain Spelt, Organic Light Rye
Spelt and Light Rye Country Sourdough Loaves Method:
- Mix the flour with most of the warm water, holding back 15g of water to add with the salt later. Autolyse in a warm place for 1 hour.
- Add the levain and mix in thoroughly, then rest, covered, for 30 minutes.
- Stir the salt into the retained water and dimple it into the dough. French knead until the dough is smooth and supple - this will take 5-10 minutes.
- Cover and leave to rest in a heavy shallow dish for 30-45 minutes. When the dough has visibly relaxed, perform a set of coil folds. Repeat several times - I usually do 3 or 4, depending on how the dough looks and feels.
- After the final coil fold, continue the bulk proof until the dough has bubbles on the surface and looks voluminous - it will ‘jiggle’ when shaken.
- Divide the dough in two and pre-shape gently, leaving to rest for 15 minutes. Shape each one, dust with rice flour and transfer to bannetons, seam side up. Prove overnight in the fridge, or until ready to bake, up to 24 hours - the longer it’s allowed to prove, the deeper the flavour will be.
- Preheat the oven to 250°C for 40 minutes with your baking vessel inside. Once the oven has preheated, turn the dough out onto a sheet of baking parchment and, for a glossy crust, brush off as much excess flour as you can. Score and place into the cast iron pot along with 2 ice cubes. Bake for 20 minutes with the lid on, then drop the temperature to 200°C and bake for a further 20-25 minutes until the crust is as dark as you like.
- Turn the heat back up to 250° and repeat for the second loaf.
- Allow the loaves to cool for at least an hour before slicing. Serve and enjoy!
