Honey Whey Sourdough Bread With Sprouted Spelt Recipes

ARTISAN HONEY SOURDOUGH BREAD RECIPE

Steps:

• Feed Sourdough StarterRemove sourdough starter from fridge, bring to room temperature and feed. I feed a 1:1:1 ratio for my artisan sourdough bread recipe. For example, feed 100 grams sourdough starter, 100 grams water, 100 grams all purpose organic flour. Cover the starter, and allow to double in volume after feeding. A quick tip: every time the starter is fed, place a rubber band around the jar it is in to mark its height. This helps to see when the starter has doubled in volume and is therefore ready to be used. If you are still not sure if the starter is ready to be used, do a float test. Drop a small amount of starter, about 1 tsp, into a glass of water. If it floats to the top it's ready to use. If it sinks, your starter should be fed again, or left a bit longer to activate. Mix Water and FlourUsing a digital scale, measure 475g of flour and 300g of water into a large mixing bowl. Mix dough together with your hands, dough will be sticky. Cover with a damp linen towel and let rest for thirty minutes to one hour. Add Remaining IngredientsMeasure and add 100g sourdough starter, 25g honey and 10g salt. Using your hands, mix the dough together thoroughly and be sure to incorporate the salt into the dough. You should not be able to feel any granules of salt once it has been incorporated into the dough. Cover with a damp linen cloth and leave on the kitchen counter for one hour. Stretch and Fold the DoughAfter one hour, dip your fingers in water (to prevent dough from sticking), and begin the stretch and fold technique. Gently, lift and fold the dough. Grab a portion of the dough from one side of the bowl, lift it up and fold it over the dough to the other side of the bowl. Turn the bowl a one-quarter of the way and repeat the process and until you have come full circle. Do this about 20 times at the most until it is a smooth ball. Cover the bowl and leave on the kitchen counter. Perform the stretch and fold technique another three to four times, over the next three to four hours. Re-cover the bowl each time, leaving on the kitchen counter. Bulk FermentationAfter the last stretch and fold technique, cover the bowl with a damp linen towel and leave on the counter to ferment overnight, for eight to ten hours. At the end of fermentation period, the dough should have bubbles on the surface, and be slightly domed on the edges of the bowl. The dough should be springy, and almost doubled. If in doubt that the sourdough is ready, do the poke test. Carefully poke the dough with flour on your finger, about half an inch deep. Dough that is properly proofed will very slowly spring back, and leave a small indention, meaning that this is a good sign the dough has risen enough. If the dough springs back quickly, it is probably under-proofed and it needs to proof longer. Dough that does not spring back at all, is over proofed. Unfortunately, you can not go back and correct that stage, but it can still be baked. The bread will not rise as much in the oven, but will probably still taste good. Shape the DoughGet a banneton and liberally flour all sides, all the way up to the top. This provides a no stick surface for the dough. With wet hands, loosen the dough from the edges of a bowl. Gently, perform a single stretch and fold with the dough around the bowl. Do this no more than eight to ten times, just until the dough is in a loose ball again. Handling the dough carefully, remove from the bowl and place the dough, smooth side down into the banneton. Final ProofCover the dough and place it in the fridge for a minimum of three hours but no more than 24 hours. Placing the dough into the refrigerator allows for a slow and cold fermentation stage. This stage helps to develop flavor and the final crust texture. Pre-Heat Oven, Score and BakePre-heat oven to 450 degrees. Place a sheet of parchment paper over the top of the banneton, then carefully turn it over so that the dough releases onto the parchment paper. Sprinkle the dough lightly with flour and gently rub the surface with your hands to evenly spread the flour on top of the dough. Score the top of the dough with a lame or a clean razor blade. King Arthur shares some amazing Bread Scoring Techniques on their site. Carefully pick up the sides of the parchment paper and place the dough into a dutch oven. Put the lid on and bake it for 50 minutes. If a dark crust is preferred, remove the lid from dutch oven and bake another five to ten minutes. Remove Bread and CoolAfter 50 minutes, remove the bread from the oven. Carefully take the loaf from the pan and leave the loaf to cool on a rack. Wait at least one hour before slicing into the artisan honey sourdough bread. Then, enjoy slathered with homemade butter and a good dripping of honey!

HONEY WHEY SOURDOUGH BREAD WITH SPROUTED SPELT

Steps:

• Mixing and Bulk Fermentation
• Warm your whey or milk up from refrigerator temperature to about 80F. I didn't scald the milk and had no trouble with fermentation, although the milk dough was a little slower to ferment than the whey dough. (The whey had been brought up to 180F during the yogurt making.)
• Mix together all of the ingredients in a bowl. Cover and let rest 20-30 minutes.
• Perform 2-3 rounds of coil folding over the next 1-2 hours. The method shown in this video (on a wet dough) works well for stiff doughs like this one.
• When the dough has doubled, refrigerate it for 2-6 hours. It will continue to expand a bit in the refrigerator, especially during the first couple of hours. I do this because I prefer to braid with cool dough.
• Shaping and Braiding
• Prepare a baking sheet by greasing it or lining it with parchment paper.
• Remove the dough from the refrigerator and scrape it out onto a lightly floured counter.
• De-gas the dough and divide it in four pieces. Roll the pieces into four strands, 12-15 inches long each. Here is a quick video you can follow to see how to braid the four strands. Other shapes and numbers of strands are fine, too, and you can even bake the bread without braiding in a large loaf pan.
• Final Proof
• Transfer your braided dough to the baking sheet and cover the dough with a plastic bag. I partially tear open a grocery bag to have a cover that poofs over the dough and does not stick to it.
• For an extra shiny final bread, brush the dough with a lightly beaten egg at the beginning and end of the final proof. The dough in the recipe photo was only egg-washed just before baking.
• Let the dough proof at room temperature for 1-2 hours. I prefer to not retard the dough because it is difficult to cover effectively; either some part of the braid gets exposed and dries out during the long cold proof, or the plastic cover sticks to the dough and tears it upon removal.
• Baking
• Preheat your oven to 350F.
• Bake the bread for 40 minutes or until the interior temperature is over 190F. Rotate the baking sheet halfway through the bake if you have a hotter area in your oven.
• Cool on a rack at least 20 minutes before serving.
• Storage
• This bread lasts for about 6 days on my counter wrapped in plastic before the edges start to harden. Bee's wrap results in hardening a little sooner but is also a good option. Make sure the bread is completely cool before you wrap it because condensation can contribute to molding.

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.

SPELT SOURDOUGH BREAD RECIPE

Steps:

• On Day 1 whisk the water, flour and honey in a glass jar. Cover with the lid but don't screw on completely. Let it stand at room temperature for 2 days. On Day 3 add water and flour and whisk. Let it stand at room temperature for 1 day. On Day 4 add water and flour and whisk. Let it stand at room temperature for 1 day. Mix water, salt, sourdough starter and honey. Adding a little flour at a time, knead the dough at medium speed in a mixer for about 15min, until soft and elastic. Let the dough rise in a mixing bowl under the cloth until it double in size. Knead the dough and place on a tray lined with baking parchment. Let rise until double in size. Preheat the oven to 250C. Make 3 diagonal incisions in each loaf with a knife and place the tray in the middle of the oven. Throw 100ml water on the bottom of the oven to get a fine crackled crust. Lower the heat to 220C and bake for 50-60min until the bread is well coloured.