Classic sourdough

Spelt sourdough

This is when the magic of sourdough happens – the shaggy, lumpy dough will soon become smooth, shiny and stretchy. You need to encourage the dough with your hands but sourdough is a no-knead bread – when left to ferment, the gluten bonds will align themselves. Spelt is an ancient grain that contains less gluten than wheat but has a stronger flavour and is more nutritious.

6 HOURS + OVERNIGHT PROVING | MAKES 1 LOAF | EASY

water 380ml, warm to the touch
strong white bread flour 400g
wholewheat spelt flour 100g
levain (see recipe on p6) 100g
fine sea salt 12g
polenta for dusting

Start by putting 350ml of the warm water into a large mixing bowl with the