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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Slightly sweet, but with a delicious sourdough tang as well, this is a delicious way to use up sourdough starter toss-off. Adapted from a recipe found at /4ybakj. I used my starter (whole-wheat and spelt flour) and added Kamut and All-Purpose flours to the dough instead of the Durum she calls for. Read more . I also used a touch of honey instead of malt syrup and cut the salt in half. Everything else is the same! Makes 2 loaves, 15 slices per loaf. Ingredients:
---pre-ferment |
70g unfed whole-wheat sourdough starter |
1/2 cup warm water |
165g spelt flour |
---dough |
200g all-purpose flour |
80g kamut flour |
2 tsp salt |
all pre-ferment (above) |
1 tbsp olive oil |
2 tsp honey |
3/4 tsp dry active yeast |
1/2 cup warm water |
Directions:
1. Combine pre-ferment ingredients until well-hydrated. Cover and let stand at room temperature two hours - overnight.
2. For the dough, whisk together the dry ingredients (except the yeast) in a small bowl.
3. In a separate large bowl, mix pre-ferment, oil, honey, yeast and water. Let stand 5 minutes.
4. Slowly mix in dry ingredients until everything is incorporated. Dough should be soft and smooth.
5. Place into an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours, until doubled.
6. Gently deflate dough and knead briefly.
7. Cut in half and shape into two long ropes, curling into S shapes. Place on a lightly greased baking sheet.
8. Re-cover and allow to rise 1 hour longer.
9. Preheat oven to 425F.
10. Mist loaves with water and sprinkle with cornmeal if desired.
11. Bake 10 minutes, misting the oven with water every 3.
12. Reduce oven temperature to 400F and bake loaves a further 20-25 minutes, until hollow sounding when tapped.
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