While I’m waiting for my sourdough starter to do its thing I’ve tried a spelt loaf again, having never had much success in the past. But I’m really pleased with this one, a 50/50 split between white and spelt, both from Shipton Mill. I’ve seen Shipton Mill flours used in quite a few artisan bakeries around England and I’ve always made my best bread with it.
So for this spelt I made up the dough yesterday afternoon and, after about 1 hour of room temperature fermentation, put it in the fridge. This morning I let it get back up to room temperature over a couple of hours, then stretched and shaped and left for another couple of hours before cooking in my cloche for about 40 minutes.
1000g flour
720g water
20g salt
10g active dried yeast
10g brown sugar
Shad's Pad 