Spelt and Polenta Sourdough
400 gr strong spelt flour
100 gr Instant Polenta (i/o corn flour)
9 gr fine salt
60 gr bubbly spelt sourdough
350 gr warm water
I did 4 stretch-and-folds 30 minutes apart, let it rise for about another 2 hours and then popped it in the fridge over night.
I fail at shaping, so in the morning I sort of lightly folded it in its bowl with my spatula, then transferred it into a bread baking pan and let it rest for about an hour or a little more. When it looked nicely puffy, I sprinkled it with Polenta, slashed the top (tricky, as very sticky still). Put it in the over at 230C, with another baking pan full of boiling water. Turned the pan by 180 degrees after 20 minutes. After another 20 minutes I removed the bread from the pan and baked it another 5 minutes to crisp up the bottom.
#sourdoughbread #speltsourdough #polenta
Talking about sourdough, this is a German book about baking with sourdough, that is challenging, but good:
Brotbackbuch Nr. 4: Backen mit Sauerteig (hardcover)
by Lutz Geißler
Not a book for beginners in my opinion. When I started baking bread with sourdough about a year and a half ago, this book completely overwhelmed me.
I now use it as a reference for the theory and technique of sourdough baking.
I haven’t really baked many recipes yet, but I plan to remedy that.