White spelt sourdough

 

350g unbleached, organic strong white flour

150g organic barley flour

120g sourdough starter

15g linseed

300g bottled water

3g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl.  Add the water, salt, sourdough starter, linseed and baker’s yeast.  Mix together well and knead the dough for about 6 minutes.  Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Shape into a ball, flatten slightly and fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray).  Cover with a tea towel and leave the dough to rise for about 2 hours or until it has doubled in bulk.  Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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