Sourdough Spelt Bread with Tangzhong
Soft, springy, long-lasting fresh sourdough spelt bread baked in a loaf pan. Thanks to the tangzhong it has a tender crumb, a great structure, and is very pleasant to eat every day.
Prep time
3 godz. 30 min
Cook time
45 min
Total
4 godz. 15 min
Servings
1
Difficulty
Średni
Ingredients
Tangzhong
- 150 gmilk
- 40 gflour 00
Main dough
- 100 gactive sourdough starter
- 170-190 gwater at room temperature
- 10-15 ghoney
- 80 gwhole grain spelt flour
- 300 gspelt flour type 650
- 10 gsalt
- 10-20 goil
- 1 porcjatangzhong (the whole amount)
Instructions
- 1
Prepare the tangzhong. In a saucepan, combine the milk with the 00 flour and heat over low heat, stirring constantly, until a thick, smooth paste forms. Set aside to cool completely.
- 2
Pour the room-temperature water into a bowl, add the active sourdough starter and honey. Mix until combined.
- 3
Add all of the cooled tangzhong and mix again.
- 4
Add the whole grain spelt flour and the spelt flour type 650. Start kneading the dough. At this stage, don't add the salt or oil yet.
- 5
Knead the dough for about 5 minutes, until the ingredients come together well.
- 6
Add the salt and oil. Knead for another 5 minutes or so, until the dough becomes smoother and more elastic.
- 7
Transfer the dough onto the counter and do 3-4 folds to tighten and strengthen it.
- 8
Let the dough rest for 15 minutes.
- 9
After resting, do one more fold. If the dough needs it, you can do a few more gentle folds later, but don't overdo it.
- 10
Transfer the dough into a loaf pan and let it rise for the final time.
- 11
Preheat the oven to 230°C. Put the bread in with steam.
- 12
After putting the bread in, lower the temperature to 210°C and bake for 45 minutes.
- 13
After baking, remove the bread from the pan and let it cool on a wire rack.
Tip
Start with 170 g of water and only add more if the dough is too stiff. Different flours can absorb water a bit differently.
Common mistake
Adding the salt and oil right at the start can hinder gluten development and worsen the dough's structure.
Serving suggestion
Best once fully cooled. Great for everyday sandwiches, toast, and breakfasts.
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