Spring bread (spelt sourdough bread with carrots, buttermilk and rolled oats)
This spelt sourdough bread is specially moist and colorful, to greet the spring. Rolled oats and buttermilk help the crumb be softer and the purple carrots give it its special look. You can decorate it with dried flowers for even more spring feeling if you like.
Arbeitszeit1 StundeStd.30 MinutenMin.
Wartezeit16 StundenStd.
Gesamtzeit17 StundenStd.30 MinutenMin.
Ergibt: 1bread à 650g
Zutaten
Flour custard
15gwhole spelt flour
50gwater
Sourdough starter
23gwhite spelt flour
23gsourdough starter
18gwater30°C
Soaker
32grolled oats
32gwater
Main dough
Flour custard
Sourdough starter
Soaker
228gwhite spelt flour
16gwhole spelt flour
90gbuttermilk
60gwater
65gcarrotsthinly grated
10ghoney
7gsalt
Zubereitung
Flour custard
For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
Sourdough starter
Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
Let proof 3 hours at 28 degrees. The sourdough should be active and it is better to use it young.
Soaker
Mix flakes and water and let rest covered. You can let it rest at room temperature if you prepare the soaker at the same time as the sourdough starter or in the fridge if you prepare it the night before.
Main dough & bulk fermentation
Mix all ingredients except salt and carrots and let rest 20-30 minutes (fermentolyse).
Add the salt and carrots. If using a kneading machine knead for a maximum of 1-2 minutes.
Place dough in an oiled proofing box and wait 30 minutes. Make a coil fold.
Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 4 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate.
The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.
Final fermentation
I get the best results when I let the bread proof for 20 minutes at 23 degrees room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it is colder I let it ferment longer.
Bake
Preheat the oven with a cast iron pot at 250°C. This might take 30 minutes.
Turn the bread onto a baking paper, score and carefully place in the hot cast iron pot. Cover with the hot lid and place in the oven. Reduce the temperature to 230°C.
Uncover the lid a little bit after 12 minutes so that the steam releases.
Bake for another 12 minutes or until you are satisfied with the crust color.
Notizen
If you do not own a cast iron pot or you want to bake more than one bread at a time, you can try to open bake. I often bake 2 or 4 breads at a time, so that I safe time and energy costs. I use the same baking temperature and times as given in the recipe. Do not forget to create steam when puting the bread in the oven.