A couple weeks ago, I picked up a package of sourdough extract. This weekend, I finally gave it a try.
Although this bread tasted good, there are a few things I would do differently next time.
I noticed that the dough looked quite dry but went ahead anyways. Next time, if I’m using dryer flours like spelt and whole wheat, I’ll add more water.
To guarantee that the bread really rises to fill the bread pan, next time I will let the dough rise in the bread pan for another 45 minutes or so before baking.
Although the recipe called for 2 Tbsp. of salt, I’ll reduce it to a scant 1 Tbsp.
Sourdough Spelt Bread
Adapted from Alnatura
For 1 loaf of bread
400 grams Spelt flour
250 grams whole wheat flour
1 block fresh yeast
1 package sourdough extract
1 Tablespoon honey
2 Tablespoons sea salt
100 grams sunflower seeds
400 mL warm water
Combine the yeast, honey and warm water in a bowl and stir to dissolve the yeast
Stir together the flours, salt, sourdough extract and sunflower seeds. Make a well and add the yeast mixture. Stir the mixture and knead in the bowl to form a soft dough. Cover and set aside in a warm place to rise for 45 minutes.
Knead the dough well, cover and let rise for another 45 minutes.
Line a bread pan with baking paper. Shape the dough and place it in the bread pan.
Bake in a preheated oven at 200 degree Celsius for 50-60 minutes. For a crunchy crust, place a dish of boiling water in the oven during the baking time.
Although this wasn’t the best bread I’ve ever tasted, it made a good foundation for my lunch sandwich.
Included in the stack: smoked paprika baba ghanoush, spinach, alfalfa sprouts, cucumber, tomato and avocado.
I would love to be a good bread baker but am still trying to find my feet. Any suggestions on how to improve?