Semolina Sour Dough Spelt Bread

Ingredients

Ingredients for Autolyse

• 150 g light spelt flour type 650
• 180 ml ice cold water
• 30 g sourdough starter

Ingredients for the Main Dough

• 250 g light spelt flour type 650
• 600 g semolina
• 380-400 ml ice cold water
• 330 g autolyse
• 30-35 g salt

Instructions

Instructions for Baking Bread

1. Autolyse Preparation
   Combine all autolyse ingredients in a small bowl.Cover the bowl with a cloth and set aside for 12-16 hours at room temperature. The mixture will rest and ferment during this time.
2. Mixing the Main Dough
   After the autolyse has rested, add it to the remaining ingredients for the main dough. Knead the dough in a stand mixer with a dough hook or by hand. Kneading should not take long. The dough should form a dense but formable ball. If you notice small drops of water forming on the dough, stop kneading immediately.
3. First Rise
   Place the dough in a bowl, cover with a cloth, and set aside for 2 hours.
4. Shaping the Loaves
   After the 2-hour rest, knead the dough briefly. Divide the dough into two equal parts. Shape each part into a loaf and place in a proofing basket. If you don't have a proofing basket, a strainer lined with a linen cloth and lightly sprinkled with spelt flour will work. Set the loaves aside for another 2 hours. During this time, the loaves will expand slightly. They will rise more in the oven.
5. Baking
   Preheat the oven to 460°F (240°C), preferably with a pizza stone inside. Once the oven is hot, flip the proofing baskets onto the pizza stone, releasing the risen loaves. Make a couple of cuts on the surface of each loaf using a razor blade. Slide the loaves back into the oven and bake for 35-40 minutes.
6. Checking for Doneness
   When the loaves are removed from the oven, they should be golden brown. The bread is baked when it gives a hollow sound when tapped on the bottom.