Spelt Sandwich Bread

I know baking a sourdough loaf with a gorgeous open ear is very fun. But- there is no doubt that bread baked in a pan is much more functional. I mean- even-sized pieces, uniform crumb, and a thin gentle crust. It's the perfect bread for sandwiches and absolutely incredible as a toast. This sandwich bread is made with 100% natural wild yeast and whole spelt flour, which makes you feel better about eating the whole thing at once! This loaf was baked in a 30*10*10 cm pan, calculated from 700 gr flour (as our 100% to begin with).

Ingredients:

60% whole spelt

40% bread flour

80% Hydration

20% sourdough starter

2.5% salt

Preparation steps:

- In a bowl, we pour most of the water (leave 5% aside), flour, and the starter. Mix well until there is no flour remained.

- Cover with a towel and let it sit for another 30 min.

- Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.

- For the next 1.5 hours perform coil fold every 30 min. Total of 3 folds. In between the folds cover the bowl with a towel so the dough won't dry out.

- After the last fold let the dough sit for an additional hour to complete the bulk fermentation (covered with towel always).

- Spray the pan with oil. If you don't have spray- just brush well with oil.

- Transfer the dough to the working surface and divide it to the desired weight. I usually prepare this recipe with 0.7 Kg flour yields 1 sandwich loaf of around 1400-1450 gr.

- Shape directly without a pre-shaping and place in the sandwich loaf pan.

- Let the dough proof in the pan until it reaches 1/2 cm from the top of the pan. In the meantime preheat the oven to 440F or 230C.

- Spray the lid and close the pan.

- Bake for 40-45 min.

- Take out from the pan and let it cool on a rack.

- Slice it all and keep it in a bag in the fridge or in the freezer.

- YASSS.

BenGingi.