Spelt Sourdough making
17 October 2015
Known around the world as a German/North-European bread, the Sourdough has its roots in Ancient Egypt. After acquiring much knowledge & experience of working with the Pickling technique, the ancient Egyptian discovered that the same process they were trying to delay (in essence, the decay of food being done by bacteria and fungi) can be used the other way around (to boost a different group’s activity - in this case Yeast) for the creation of airy bread instead of the traditional flat breads they consumed.
Here you can see several photos from the baking process of a Spelt Sourdough bread:
1. First loaf is out of the oven.
2. First loaf is carefully removed from the banneton to a preheated iron-cast pan, score & slash some cuts and into the fire!
3. First loaf is halfway baked, now it is time to take off the lid and get the beautiful golden crust.
4. Second loaf is halfway baked, now it is time to take off the lid and get the beautiful golden crust.
If you want to see other parts of the process, you can click in the following links:
- A link to the shaping process.
- A link to the final results.
by: Amit Rabin