Bread Number 2

As summer rolled in, my bread-making took a bit of a hiatus. With the heat and all the busy moments, my sourdough starters—both rye and wheat—didn’t quite make it through. So, by the time August came around, I found myself back at square one, nurturing brand new starters. It’s funny how something as simple as flour, water, and time can lead to a starter that feels like a tiny, living miracle in a jar. Now, with my new starters bubbling with life, I’m excited to be back in the kitchen, and the aroma of freshly baked Bread Number 2 is filling the house once again.

This time, I decided to switch things up a bit by swapping out whole wheat flour from my Bread Number 1 recipe for spelt in my recipe. It’s amazing how just one change can alter the flavor profile of the bread. The spelt adds a slight nuttiness and a tender crumb that I’ve really come to love. It’s a small tweak, but it makes a big difference, reminding me that baking is as much about experimenting and enjoying the process as it is about the final loaf.

Freshly baked sourdough bread cut in half, showing its airy crumb, with two Moomin-themed mugs in the background.

Knitting blog and handmade shop – slow sourdough baking in Things I Bake section

A close-up of a freshly baked sourdough loaf with a crispy crust, cooling on a wire rack by the window.

Bread Number 2. The detailed recipe.

240g strong bread flour (I used Manitoba)
80g all-purpose flour
80g spelt flour
300g water (280g for autolyse, 20g later)
80g starter
8g salt
8g honey

Mix 280g of water and all the flour until all the flour is hydrated. Cover to prevent drying out and leave for autolyse for two hours.
After two hours, add the starter, rest for 20 minutes.
Add honey, salt, and the remaining 20g of water.
Knead using the Slap&Fold method, rest for 15 minutes

Perform a Stretch&Fold, rest for 30 minutes.
Do four series of Coil Folds with intervals of 30, 45, and 60 minutes.
After the fourth series, let the dough rest for 2 hours to allow the gluten to relax and prepare the dough for shaping.
Pre-shape, rest for 30 minutes.
Final shaping.
Place the dough in a proofing basket and refrigerate for 12 hours.

After 12 hours, take the dough out of the refrigerator and immediately score it.
Bake with steam for 18 minutes at 250°C (482°F).
Reduce the temperature to 220°C (428°F), remove the steam, and bake for another 18 minutes.