Spelt multigrain sour


Last week I decided to go onto a ‘body cleanse’ in a bid to shed a bit of fat that had accumulated over the last few months. This meant  meant no bread.


The cleanse itself is completely different to anything else I’ve ever heard people doing. Juice cleanses seem to be all the buzz at the minute but that sort of thing isn’t for me. I found out about it here I actually would suggest trying it out if you aim is to loose a good few pounds as well as get a whole load of good nutrients into your system.

So this week I was allowed to have some bread again (hurray!), which of course meant I got to make some again! I have been toying around with my sourdough recipes a lot over the last 8 months especially with how much hydration my loaves take. More liquid means more activity from the starter as well as a better crumb structure, bigger holes leading to a very light and airy loaf. Taking this as a challenge I now realise I may have been taking my hydration a little too far. The results were never awful but it was getting to the point that handling and shaping the dough was becoming much to difficult and time consuming. So this week I decided to be a bit wiser. Before I made the Spelt loaf I went back to basics and made a good old simple white sour loaf, controlling the hydration strictly. The results were fantastic:

CIMG3861       CIMG3859

I’m actually very proud of the rise I got on this loaf and there was no spreading out before the heat of the oven had a chance to cook it.

On with the Spelt Multigrain sour! I honestly can say I think this is one of THE BEST sourdough recipes I have ever made. The flavour of this loaf is simply gorgeous.

You will need:

26g starter
35g strong white bread flour
16g wholemeal bread flour (plain wholemeal is fine)
2g rye flour
45g water

543g strong white bread flour
112g spelt flour
50g rye flour
50g wholemeal bread flour (plain wholemeal is fine)
500g water

Final dough:
18g  salt
50g water

How to do it:

1. Mix the leavin ingredients in a small bowl and leave for 6-8 hours or until bubbly. When ready it should look like how your starter looks after it has been fed.
2. At the same time in a separate bowl mix the ingredients for the autolyse and leave for 6-8 hours.
3. When leavin is ready mix with the autoylse for a few minutes until evenly combined.
4. Add the salt and the remaining water and knead either in a stand mixer for 3-5 minutes or by hand for 5-10 minutes until you have a soft, smooth dough that springs back when lightly pressed with your finger.
5. Place into a bowl at room temperature and cover with clingfilm or a damp tea towel. Leave for 3 hours to bulk ferment.
6. At 30 minute intervals perform stretch and folds (dust a worksurface with flour, place the dough onto it and flatten into a square, stretch the top half away from you and fold back into the center, repeat with all four sides, return to the bowl).
7. Shape the dough as you please, whether it’s into a batard, cob or in a loaf tin and proof for 1 hour. After the hour is up place into the fridge overnight or for at least 8 hours.
8. Remove from the fridge and leave at room temperature for 1 hour. Meanwhile preheat your oven to 250°C/230°C fan.
9. Throw some water into the bottom of your oven to create steam right before your loaf goes in. Use a knife to make cuts on top of the loaf. Bake for 12 minutes at this temperature. If you have a spray bottle use it to add steam at 2 minute intervals for the first 6 minutes. Lower the temperature to 220°C/200°C fan and bake for a further 20 minutes. Cool on a wire rack for an hour before slicing.


Great crumb structure on this loaf paired with one of the best flavours I’ve ever tasted from a sourdough.

CIMG3866 CIMG3865


There is a lengthy process for this bread. Rightly so; it’s fantastic.




One thought on “Spelt multigrain sour

  1. Pingback: Seriously Sourdough | A Bakers Diet

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