How to Make Beautiful 70 30 Rye Spelt Sourdough Bread | German Sourdough Bread with Starter

Описание: #bread #sourdoughbread #breadrecipe #homemadebread #homemade
This video shows how to make an artisan 70% rye flour 30% spelt flour bread using sourdough only. Yeast is not required for this recipe.

00:00 Introduction
00:29 Step 1 Sourdough
01:15 Step 2 Dough
03:08 Step 3 Shape
05:51 Step 4 Bake

Instructions:

Step 1 Sourdough
Ingredients for the Sourdough:
440g rye flour type 1370 or whole rye flour
440ml water 50°C or 122°F
44g sourdough starter
4.5g salt

Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.

Step 2 Dough
Ingredients for the dough:
Sourdough
330g rye flour type 1370 or whole rye flour
330g spelt flour type 630 or white spelt flour
360 ml water 30°C or 86°F  target is a dough temperature of about 27°C or 81°F. Adjust water temperature depending on your room temperature.
18g salt

Mix all ingredients for about 3 min on low speed and 5 min on medium speed.
Let the dough rest for 45 min at room temperature which was 24°C or 75°F.

Step 3 Shape
Shape the dough and put it in a proofing basket.
Cover the dough and let it rest for about 60 min at room temperature.

Step 4 Bake
Preheat your oven in time for 45 min at 250°C or 480°F.
Bake for 10 minutes at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 55 min.
Enjoy your bread after a total baking time of 65 min.