Vermont Spelt Sourdough

In the bowl of a stand mixer, combine the prepared fluid starter, water, spelt flour, and rye flour. Mix on low speed for 1 minute until just incorporated, then let the dough rest for 30 minutes.

Ingredients

240 mL of Fluid Starter

350 mL of Water

475 mL of Spelt Flour

120 mL of Rye Flour

240 mL of All Purpose Flour

240 mL of Hot Water

Equipment

Stand Mixer

Bowl

Add the salt to the dough and continue mixing on low speed for 3 to 4 minutes until the dough reaches medium gluten development.

Ingredients

10 mL of Salt

Equipment

Stand Mixer

Transfer the dough to an oiled container and ferment at room temperature for 2.5 hours, performing folds at the 50 and 100-minute marks.

Equipment

Airtight Container

Turn the dough onto a lightly floured surface, divide into two portions, and preshape into balls. Cover loosely with plastic and rest for 15 minutes.

Ingredients

240 mL of Spelt Flour

240 mL of Rye Flour

240 mL of All Purpose Flour

Equipment

Cutting Board

Plastic Wrap

Shape the dough into batards or boules, place them seam-side-up in floured proofing baskets, and proof covered at room temperature for 2.5 hours.

Ingredients

240 mL of Spelt Flour

240 mL of Rye Flour

240 mL of All Purpose Flour

Equipment

Proofing Basket

Plastic Wrap

Preheat the oven to 220°C with a baking stone and a roasting pan on the bottom rack for one hour.

Equipment

Oven

Pizza Stone

Roasting Pan

Turn the loaves onto a baking sheet sprinkled with semolina, slash the tops, and place them into the oven. Immediately pour 1/2-inch of hot water into the preheated roasting pan and close the oven door.

Ingredients

240 mL of Water

120 mL of Hot Water

15 mL of Semolina

Equipment

Baking Sheet

Roasting Pan

Oven

Bake for 40 minutes, then remove the bread and cool completely on a wire rack.

Equipment

Wire Rack