It has been some time since I made some sourdough country bread.
These are the same formulas that I previously perfected. Except I switched out the purple barley for the whole spelt.
Formula
Total Flour - 1100g
King Arthur Bread Flour 57%
Einkorn whole wheat 11%
Dark Rye 5.9%
Whole spelt 5.9%
Levian 40% @ 100% Hydration
Water 73% (20% from Levian)
Salt 2%
Mix Bosch Universal -15 Minutes.
Bulk @ 74°F 2 Hours (80% of original volume)
Proof (second rise) 8 Hrs cold ferment refrigerator 36°F
Bake
Preheating 550°F
Bake - 20 minutes steam 400°F
Purge oven - 20 minutes dry 400°F
