bengingi Avatar

BENGINGI

HOME

RECIPES

CATERING

WORKSHOPS

ABOUT

CONTACT

Save

Spelt Sandwich Bread

cook:

7 h

0.0

(0)

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.

1 loaf

US

original

metric

Picture for Spelt Sandwich Bread

1 loaf

US

original

metric

Ingredients

whole spelt flour

420 gr whole spelt flour

bread flour

280 gr bread flour

water

560 ml water

sourdough starter

140 gr sourdough starter

Atlantic sea salt

18 gr Atlantic sea salt

Directions

Step 1

In a bowl, we pour most of the water (leave 40 ml aside), flour, and the starter. Mix well until there is no flour remained.

water

560 ml water

bread flour

280 gr bread flour

whole spelt flour

420 gr whole spelt flour

sourdough starter

140 gr sourdough starter

Step 2

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

Step 3

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

Atlantic sea salt

18 gr Atlantic sea salt

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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.

Step 10

Spray the lid and close the pan.

Step 11

Bake for 40-45 min.

Step 12

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

Step 13

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

Step 14

YASSS!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

Subscribe

YASSS!

Join my newsletter for updates, recipes, tips and more!

Subscribe

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

powered by

© 2022 BenGingi. All rights reserved