A nice little recipe I tried over the weekend and thought I’d share it with you all. Lovely toasted!
RECIPE
- 400g bread flour
- 50g whole spelt flour
- 315g water
- 8g salt
- 45g mature whole rye starter @ 100% hydration
- Pumpkin Seeds + Mixed Seeds
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Autolyse the bread flour, spelt flour and water for 30 minutes.
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Add the salt, starter and combine.
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Bulk Ferment for 6 hours at room temperature giving the dough a set of stretch and folds every hour for the first four hours and rest for the remainder.
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When performing the second set of stretch and folds add the pumpkin seeds.
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After six hours the dough should be billowy and aerated. But of course watch the dough and not the clock.
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Pre-shape and bench rest for 15-20 minutes.
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Shape, coat with mixed seeds and transfer to prepared banneton.
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Final proof for about 2 hours then bake using your usual method in a pre-heated oven.
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Leave to fully cool before enjoying.
