- Prep time: 40 minutes + 13 hours for levain, folding and proofing
- Cooking time: 40 minutes + 1 hour for cooling
- Serves: 1 loaf, 750 g
- Difficulty: easy
- Course: baking
- Cookware: tin loaf 25×11 cm, food processor KitchenAid
- Cuisine: european
Ingredients
For levain:
- 70 g ripe rye / wheat sourdough starter
- 70 g plain spelt flour
- 70 g water
For the dough:
- levain plus
- 350 g plain spelt flour
- 195 g water
- 140 g potatoes (pilled, boiled and cooled)
- 15 g olive oil
- 9 g salt
Cooking method
Step 1
Prepare the levain. Put all the ingredients into a bowl and mix. Cover the bowl with foil, put in a warm place until it grows 2-3 times.
Step 2
Mix the levain, flour and water in the bowl of the food processor. Knead the dough with hook or by hand, until the dough is smooth. Mash the potatoes and add to the dough. Then add salt and olive oil. Knead the dough until the oil and the potatoes are completely mixed into the dough.
Step 3
Put the dough into a plastic container greased with olive oil, cover with foil and let it rest for 1 hour. Make “stretch and fold” session and let the dough rest for another 45 minutes. The dough is very elastic and doesn’t hold the form, but it’s ok for the spelt.
Step 4
Grease a tin loaf pan with butter or oil. Sprinkle the work surface with flour. Gently put the dough out of the container and form a loaf with wet hands. Transfer to a tin loaf pan, cover with cling film and let the dough stand at room temperature for 15 minutes. Then move the pan to the refrigerator and let retard for another 10 hours.
Step 5
Preheat oven to 240 °C. Pour hot water into a mug. Place a baking sheet at the bottom of the oven. Pour hot water into a baking sheet to make some steam and then quickly put the bread into the oven and lower the temperature to 230 °С. Bake the bread for 20 minutes. Then lightly sprinkle the bread with water and bake for another 20 minutes at 210° С. Take the baked loaf out of the pan and let in cool on the wire rack.
My tips and tricks:
Do you want to bake your bread the same day? Then after you put it into a tin loaf pan, do not put it in the fridge, but leave it in a warm place instead. Watch the dough carefully. When it grows to the edges of the pan, which will take several hours, you can bake it. Before final proofing, decorate your bread with black or white sesame seeds: it makes the bread even more yummy and beautiful.
- For levain:
- 70 g ripe rye / wheat sourdough starter
- 70 g plain spelt flour
- 70 g water
- For the dough:
- levain plus
- 350 g plain spelt flour
- 195 g water
- 140 g potatoes (pilled, boiled and cooled)
- 15 g olive oil
- 9 g salt
- Prepare the levain. Put all the ingredients into a bowl and mix. Cover the bowl with foil, put in a warm place until it grows 2-3 times.
- Mix the levain, flour and water in the bowl of the food processor. Knead the dough with hook or by hand, until the dough is smooth. Mash the potatoes and add to the dough. Then add salt and olive oil. Knead the dough until the oil and the potatoes are completely mixed into the dough.
- Put the dough into a plastic container greased with olive oil, cover with foil and let it rest for 1 hour. Make "stretch and fold" session and let the dough rest for another 45 minutes. The dough is very elastic and doesn't hold the form, but it's ok for the spelt
- Grease a tin loaf pan with butter or oil. Sprinkle the work surface with flour. Gently put the dough out of the container and form a loaf with wet hands. Transfer to a tin loaf pan, cover with cling film and let the dough stand at room temperature for 15 minutes. Then move the pan to the refrigerator and let retard for another 10 hours.
- Preheat oven to 240 ° C. Pour hot water into a mug. Place a baking sheet at the bottom of the oven. Pour hot water into a baking sheet to make some steam and then quickly put the bread into the oven and lower the temperature to 230 ° С. Bake the bread for 20 minutes. Then lightly sprinkle the bread with water and bake for another 20 minutes at 210° С. Take the baked loaf out of the pan and let in cool on the wire rack.