Tart

A sourdough bread on wheat and splt. A staple of our own house and a great all-rounder.

Starter

The concept here is two fold:

  1. To get enough sourdough starter needed for the recipe
  2. To be able to save as much starter as needed to create the starter for the recipe (1).

This to ensure that you havea astable amount of starter to use for future recipes.

  • 40g of starter
  • 80g of flour
  • 120g of water

this will produce 40g left over for your next bake

Ingredients

Makes 2 Loaf

Total weight
1970
Weigth per Loaf
985

This bread has a hydration level of 75%. Adjust the water:

  • wheat: 900g
  • spelt: 100g
  • water: 750g
  • salt: 20g
  • starter: 200g

Steps

Duration: ~340 minutes

  1. Mix all ingredients apart from 50g of water and the salt in a bowl. Let rest for 30 minutes.

    The water should be 27°C or 80°F.

    Let rest for 30 minutes.

  2. Mix in the salt and the rest of the water.

    Rest for 30 minutes.

    Dough temperature: 27°C.

  3. Stretch and fold (1/4).

    Rest for 30 minutes.

    Dough temperature: 27°C.

  4. Stretch and fold (2/4).

    Rest for 30 minutes.

    Dough temperature: 27°C.

  5. Stretch and fold (3/4).

    The dough has now prrofed for 1.5H, let ir rest for another 1.5h.

  6. Stretch and fold (4/4).

    Rest for 30 minutes.

    Dough temperature: 27°C.

  7. Stretch and fold (5/4).

    Rest for 30 minutes.

    Dough temperature: 27°C.

  8. Stretch and fold (6/4).

    The dough has now prrofed for 1.5H, let ir rest for another 1.5h.

  9. Preshape the dough.

    Pull all the dough onto an unfloured work surface.

    Lightly flour the surface of the dough and cut into two equal pieces.

    Flip the dough so that the floured side rests on the work surface.

    Fold the cut side of each piece of dough onto itself so that the flour on the surface of the dough is sealed on the outside of the loaf.

    The outer surface of the dough will become the crust, so you may use more flour on your hands to avoid sticking.

    Build tension in the surface using the bench and the bench knife.

    Rest for 20-30 minutes on the work surface.

  10. Final shaping.

    Flour the bread baskets.

    Flip the dough on the worksurfce so that the seam side is facing up.

    Do a letter fold.

    Fold the bottom third of the dough down to the center.

    Fold the sides of the dough to the center.

    Fold the top third of the dough down to the bottom to seal the loaf.

    Let the dough rise for 2-4 hours.

  • 30m
  • 30m
  • 30m
  • 30m
  • 30m
  • 30m
  • 30m
  • 30m
  • 25m

Baking

Preheat the oven to 260°C with a tray for water.

Add water to the tray.

Lower the temperature to 230° and bake for 20 minutes.

Take the water tray out, and bake for another 20 minutes.

Take the bread out of the oven, and let it cool on a rack.