Monday, 19 June 2017

Sourdough Boule with 10% Spelt Flour 19 Jun 2017


This is not a proper recipe. It is just my baking journal to share :)

Room temperature: 29~31°C

Starter Ingredients (76% hydration)
20g bread flour
14g water
10g natural yeast, 100% hydration

Dough Ingredients
130g bread flour
15g spelt flour
5g superfine wholegrain flour
95g water

To be added 1 hour after combining the starter and the dough

5g water
3g fine salt


1. Prepare starter and dough, allow to ferment and autolyse for 4 hours at room temperature.

2. Combine starter and dough. Stand for 1 hour at room temperature.

3. Mix salt and water. Combine with the dough.

4.  Start the 3 hour bulk fermentation at room temperaure of  about 29°C. Perform 4 sets of stretch and fold at interval of about 90 minutes.

5. Retard at 9°C (fridge vegetable compartment) for overnight (13 hours).

6. Turn out the dough and shape into a ball. Rest for 15 minutes.

7. Fold and shape again into a ball 

Transfer to the proofing basket, cover with a towel and proof in room temperature for 3 hours.

8. After 3 hours, transfer to the fridge for 30 minutes.

9. Remove from basket and transfer to a parchment paper. Done scoring.


10. Bake in a rice cooker using "Steam" function for 25 minutes.

11. Transfer to a preheated oven and bake at middle rack for 8 minutes at 230°C, reduce to 210°C and bake for 15 minutes till golden.

12. End of baking :)

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