Spelt and seeds Sourdough Bread (same day)

Decided to revisit this recipe again.  

This time, I decided to incorporate spelt flour into it as I still have a small balance and wanted to finish it up before getting a new batch.

As my family prefers seeds and nuts bread so this time, I added in more seeds.

I am so motivated in making bread these days as I found a kaki that encourages me each day with her beautiful bread.  Thanks W!

Now, let's me share with you my Spelt and Seeds Sourdough Bread (same day).

Learning experience:  

Though some like their crumb shot to have lots of air pockets I rather have less as it is easier to lay on my fillings.

I also noticed that my seeds are rather lopsided.  So next round, I have to take care to eventually distributed them.

Source

What you need:

200g bread flour
200g spelt flour

250g water ( an additional 100g come from the starter making a total of 70% Hydration) 

200g Levain (Levain is 50% of total flour )

10g Salt (2%)

20g flaxseeds, toasted
20g sesame seeds, toasted
15g pumpkin seeds, toasted

Method:

Mix bread flour and water in a mixer and with a paddle hook, stir in slow speed for 2 – 3 mins.  Let it rest for 15 mins.

Change to hook and add in the Levain. Knead another 6-8 mins till you can feel the windowpane appear.

Transfer the dough to a bowl or container and add salt and gently give a few folds. Leave it for 3 hours.

During 3 hrs bulk ferment, do 3 stretch and fold (S and F) at beginning half and hour interval).  Add seeds on the last S and F.

Pre-shape and rest 20 mins in room temperature (29 to 31°C).

Do a final shaping and transfer to a banneton and leave it to proof for 45 min to an hour at room temperature.

Preheat the oven, with the Dutch oven, to 260°C.  

While the oven is preheating, place banneton into the fridge for 40-60 minutes to stiffen the dough to aid scoring. Best to "eyeball" when final proofing is done.

Take out the dough from the fridge and do a scoring.

Transfer to your dutch oven and put it into the oven. Lower the temp to 230°C for 25 mins and bake with the cover.

Uncover the dutch oven and lower to 200°C and bake another 20 mins until the surface is golden brown. (Please adjust individual oven heat accordingly)

Remove bread and let it cool for 1 hour before slicing. 

Enjoy!