Semolina Sour Dough Spelt Bread

This recipe is a nostalgic journey back to childhood, recalling the daily ritual of fresh bread brought home by Mom each morning from the local bakery. Now, it's even better because you can bake it yourself at home. Fill your house with this amazing aroma anytime you want. It takes little time and doesn't use harmful, modified, modern wheat. Instead, it's made with the ancient, easy-to-digest, and superior grain—spelt (variety Oberkulmer Rotkorn). For a twist, this recipe uses semolina instead of flour, resulting in a slightly denser bread. It's absolutely worth trying.

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Składniki

Ingredients for Autolyse

150 g light spelt flour type 650
180 ml ice cold water
30 g sourdough starter

Ingredients for the Main Dough

250 g light spelt flour type 650
600 g semolina
380-400 ml ice cold water
330 g autolyse
30-35 g salt

Instrukcje

Instructions for Baking Bread
Step 1: Autolyse Preparation
Combine all autolyse ingredients in a small bowl.Cover the bowl with a cloth and set aside for 12-16 hours at room temperature. The mixture will rest and ferment during this time.
Step 2: Mixing the Main Dough
After the autolyse has rested, add it to the remaining ingredients for the main dough. Knead the dough in a stand mixer with a dough hook or by hand. Kneading should not take long. The dough should form a dense but formable ball. If you notice small drops of water forming on the dough, stop kneading immediately.
Step 3: First Rise
Place the dough in a bowl, cover with a cloth, and set aside for 2 hours.
Step 4: Shaping the Loaves
After the 2-hour rest, knead the dough briefly. Divide the dough into two equal parts. Shape each part into a loaf and place in a proofing basket. If you don't have a proofing basket, a strainer lined with a linen cloth and lightly sprinkled with spelt flour will work. Set the loaves aside for another 2 hours. During this time, the loaves will expand slightly. They will rise more in the oven.
Step 5: Baking
Preheat the oven to 460°F (240°C), preferably with a pizza stone inside. Once the oven is hot, flip the proofing baskets onto the pizza stone, releasing the risen loaves. Make a couple of cuts on the surface of each loaf using a razor blade. Slide the loaves back into the oven and bake for 35-40 minutes.
Step 6: Checking for Doneness
When the loaves are removed from the oven, they should be golden brown. The bread is baked when it gives a hollow sound when tapped on the bottom.