Spelt Bread No Knead
Starter I have received some links to a website called Breadtopia. I found the videos very instructional and seemingly easy to make starter.
Acquire sourdough
Acquire sourdough starter.
Managing your starter.
Drying starter There is also a video on drying your starter for long term storage or for something that might take with you on extended travels.
Spelt Bread
So now you have your starter and are ready to bake non yeasted spelt bread.
Ingredients
5 C. fluffed up whole spelt flour (530 grams)
1+½ C. water (350 grams)
1½ tsp Himalayan salt (10 grams)
2 Tbs Tupelo honey
¼ C. sourdough starter
Preparation
Add the wet ingredients to the dry and allow to rest for an hour and a half. Following this do a stretch and fold technique on the dough and repeat in 15 minutes then again in 15 minutes. Then place the dough overnight covered in the refrigerator. It will then need to rest about 18 hours in the refrigerator or overnight to diminish phytatic acid.
Preparation
In the morning take the covered dough out of the fridge. Heat the oven with a baking ceramic or clay pot and its cover to 450º. While oven is heating the baking dish, transfer the dough to a rising dish. Sprinkle with flour and pinch sides up. This will de-gas the dough a little bit, it will rise up in the oven. Then into the proofing basket.
Line the proofing basket with parchment paper or coat the basket with oil & sprinkle with flour or one can use brown rice flour or sprinkle a little spelt flour; then add rice flour on top of that. Put the dough into a basket seam side up so when put dough into baking vessel the seam will be on bottom. Put plastic bag over it and let it rise for an hour-hour and half.
Put dough into oven at 450º for about 35 minutes, then remove the top of the baking dish and continue baking uncover for the last ten minutes.
