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Multigrain – Rye and Spelt Sourdough Recipe

Ingredients:

  • 300g of bakers flour
  • 60g of spelt flour
  • 40g of rye flour
  • 288g of water (72% hydration)
  • 85g of starter
  • 8g of salt

The total dough weight is 781g.

Equipment:

Process:

Step 1: Mixing flour and water (autolyse)

Mix bakers flour, spelt flour, rye flour, and water together until there is no dry flour left in the bowl.

Cover the bowl with a kitchen towel to prevent the dough from getting dry.

Step 2: Wait 2 hours, then add starter and salt

After 2 hours of autolyse, add the starter and salt into the bowl with the dough from step 1, mixing together well.

Cover the bowl.

Step 3: Wait 20 minutes, then start the kneading

You can choose to knead the dough with your hands or using a machine. Because we have done 2 hours autolyse at the beginning, the kneading time has been largely reduced. I prefer to use my hands to knead the dough for about 5 minutes. The dough will already develop a good window pane effect.

Put the dough in a clean bowl and allow the bulk fermentation process to begin.

Cover the bowl. 

windowpane effect

Step 4: Folding the dough every 2 hours, until the dough doubles in size

Wet your hands with water to prevent the dough from sticking to your hands. Depending on your room temperature, the bulk proofing time can vary a lot. I proof my dough at average room temperature (21°C), and it takes approx. 9 hours for the dough to double in size.

Step 5: Dust the banneton with flour/rice flour

Step 6: Finally, shape the dough and place it into the banneton

For this 780g of dough, I used a 25cm oval banneton, the perfect size for this dough recipe.

Cover the banneton and place it into your fridge for slow fermentation overnight.

Bread dough inside banneton baskets and steel bench scraper

Step 7: Preheat the oven to 230°C, Score the dough, and Bake

Take the banneton out of the fridge and place the dough in the baking paper after the oven is pre-heated. Score the dough as you desire, and then bake the dough at 230°C for 10 minutes with steam, then turn the oven down to 200°C for another 20 minutes, or until golden brown.

If you do not have a steamer in your oven, place a tray on the lowest level of your oven. After putting the baguette dough in the oven, pour boiling water into the tray, then close the oven to create a steamy environment inside the oven.

sourdough bread, UFO lame and baking gloves

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