Sourdough Spelt Bread - The Autolyse Method

Autolyse is fancy work for mix flour and water together without working too much, wait for half an hour, then add the sourdough starter and salt and start kneading.

Results are exceptional.

Try this bread then apply the metrology to your favourite recipes! 

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230 g Spelt flour

245 g strong bread flour

360 g water

80 g refreshed sourdough starter (50% hydration)

11 g salt

Put the flours in a large bowl (or in a planetary mixer bowl) and pour in 350g of water.  Stir just enough to wet the flour then let it rest for 30 minutes.

Add the sourdough starter in little pieces then work the dough at slow speed or by hand for 10 minutes. 

Add the salt to the  remaining water and work the dough for extra 10 minutes.

Slightly oil a Tupperware big enough to contain the dough and with some room left for it to rise.

Put the dough in the Tupperware and seal it. 

After 30 minutes fold the dough as per in the image below. Rest for 30 minutes. Repeat the folding three times in total, then leave to prove until doubled in size.

Put the dough on a lightly floured surface and shape into a loaf.

After shaping your bread toss the loaf in semolina and place into the proving basket. Insert the loaves into a food grade plastic bag, seal it with a peg, and leave to prove until double in size.

Preheat your oven at 250C with your baking stone. Turn the loaf out onto the baking stone and slash the top with a lame or sharp knife.

Bake at 250C for ten minutes, then at 200C for 30.