First loaf with spelt & rye!

Simple whole grain sourdough (spelt + rye)

Levain – 19:00

- 50 g starter (fed with white flour)

- 60 g flour

- 40 g whole grain rye flour

- 100 g water

Fermented on low heating (~0.5 setting).

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Next morning (after ~8h)

Autolyse – 30 min

- 400 g whole grain spelt flour

- 350 g whole grain rye flour

- 250 g whole grain flour

- 600 g water

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Mix

Add the levain and:

- 20 g salt

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Bulk fermentation

Start: 10:40

- 3× stretch & fold every 30 minutes

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Proof

Overnight cold proof in the fridge.

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Bake

Next day around 11:00.

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Result: Delicious!