Organic whole spelt and rye flours give this bread an extraordinary aroma. As it bakes, the delicious smell fills your home and you’ll hardly be able to wait before tasting it. Thanks to its long fermentation and baking in a fully preheated oven (220°C / 425°F) without steam, it develops a beautifully crisp crust and a wonderfully soft crumb. In short, it’s a loaf that delights every one of your senses. Let’s get baking!
Ingredients (Makes 1 loaf)
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- 350 g organic stone-ground whole spelt flour
- 150 g rye flour
- 350 ml water
- 100 g mature licoli (liquid sourdough starter)
- 10 g salt
- Sesame, poppy seeds, or your favorite seeds for decorating
Method
The dough begins with an autolyse and then undergoes a long overnight fermentation in the refrigerator.For best results, refresh your licoli late in the morning using the following ratio:
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- 50 g licoli
- 50 g flour
- 50 g water
Cover with plastic wrap and let it ferment at room temperature for about 4 hours before starting the dough.After the 4 hours, continue as follows.
Autolyse
In a large bowl, dissolve the licoli in the water. Add the sifted flours, mix just until no dry flour remains, then cover the bowl with a clean kitchen towel and let the dough rest for 1 hour.
Kneading
After the resting time, wet your hands slightly and begin working the dough directly in the bowl, folding it from the outside toward the center. Continue until it becomes easier to handle, then transfer it to a lightly floured work surface and knead vigorously for about 5 minutes. The dough should become smooth and no longer sticky. Shape it into a ball, place it in a lightly floured bowl, cover with a kitchen towel, and let it rest for 1 hour.
Stretch and Folds
After 1 hour, perform one round of stretch and folds by bringing the outer edges of the dough toward the center.Cover again and let the dough rest for another hour. Repeat this process three times, allowing one hour of resting time between each round of folds.
Overnight Fermentation
Transfer the dough to a lightly floured work surface, gently shape it into a tight round, and place it seam-side up in a well-floured proofing basket. Cover and refrigerate overnight.
The following morning, preheat your oven to 220°C (425°F) with a baking stone inside. If you don’t have one, simply use the oven tray. The baking surface should be thoroughly heated before the loaf goes into the oven.
Decorating and Baking
If you’d like to decorate the loaf with seeds, spread them on a plate and gently press the top of the dough into them so they adhere well. Score the loaf with a sharp blade and carefully transfer it onto the hot baking stone.
Bake for 30 minutes at 220°C (425°F). Then briefly open the oven door, reduce the temperature to 200°C (390°F), and continue baking for another 30 minutes.
Remove the bread from the oven and allow it to cool completely before slicing. It may be difficult to wait, but the flavor and texture will be well worth it!
