Multigrain Spelt And Blueberry SourdoughFrom jo_jo_ba 1 year ago
- 25g 8-grain cereal shopping list
- 175g whole wheat bread flour shopping list
- 100g whole spelt flour shopping list
- 50g mashed blueberries shopping list
- 2 tbsp chia seed shopping list
- 100g water shopping list
- 1 tbsp honey shopping list
- 3 packets stevia (or 2 tbsp sugar) shopping list
- 1 tsp salt shopping list
- ½ tsp allspice shopping list
- 170g mature sourdough starter (100% hydration) shopping list
- 90g fresh whole blueberries shopping list
- 60g blanched hazelnuts or almonds shopping list
How to make it
- In the bowl of a stand mixer, combine all the ingredients except whole blueberries and nuts, mixing well. Cover and let sit 30 minutes.
- Knead with the dough hook for 10 minutes at low speed, then let rest 5 minutes.
- Turn out onto a floured board and, by hand, gently knead in the berries and nuts.
- Place in a large bowl, cover and let rise for 2 ½ hours.
- Stretch and fold in the bowl (using the technique described in this post: http://www.yummysmells.ca/2013/02/half-whole-wheat-baguettes.html), then cover and let rise 2 hours longer.
- Stretch and fold again, cover and let rest 2 hours.
- Generously flour a tea towel-lined bowl or covered banneton.
- Turn the dough out onto a smooth surface, stretch and fold again and then shape into a round. Place on the towel, then place the towel in a bowl (or place round in the lined banneton) and cover. Place in the fridge overnight.
- The next day, remove from the fridge and let rest at room temperature for 6-7 hours, until puffy and bounces back slowly when lightly pressed.
- Heat the oven to 500F, place a pan of hot water in the bottom of the oven and line a baking sheet with parchment.
- Flip the loaf onto the sheet, place in the oven and immediately reduce the heat to 450F.
- Bake 15 minutes, then carefully remove the pan of water and continue baking another 25 minutes.
The Cookjo_jo_ba Oshawa, CA
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