January 2, 2022 - 12:25pm
Schwäbische Seelen-Spelt
- Recipe:spelt Souls
- Levain:
- 50 g of 100% hydration emmer
- 10g starter, 25g spelt, 25g water. Ferment a few hours and use young.
- Main dough:
- 50g levain
- 225g wholegrain spelt
- 200g water
- 5g salt
- Process: Mix levain and with 150g of water 225g of flour and 5g of salt.
- Let sit for 20 minutes and then knead until smooth and use stretching folds at 20-40 minute intervals. After around an hour add the last 50g of water and continue stretch and folds for 3 hours. Let rise for an hour.
- Throw in fridge and retard overnight .
- When you want to bake, dump out dough on wet parchment paper.
- Use moistened hands to separate out 4 souls.
- Put caraway or other seeds on top-add coarse salt-I used smoked salt.
- Spray water all over the top of the souls.
- Bake on inverted cookie sheet/pizza stone for 20 minutes at 450 degrees F. Done
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Beautiful crumb.
Happy baking!
Thank you !
They look wonderful George, you’ve done it again with Emmer! Seeded crusts are always so delicious.
Benny
Thanks Benny.