A very flavorful rustic loaf using a rye levain and 20% spelt. Please note the formula given for "The Dough" includes the levain. The Overall formual is:
20% rye flour
20% spelt flour
60% bread flour
.2% fresh yeast
|Ingredient||Weight||US Volume||Bakers Percentage|
|Rye levain (100% hydration)||237 g||8.36 oz||1.86 cups||50.11%|
|Spelt Flour||119 g||4.18 oz||0.93 cups||25.16%|
|Bread flour||355 g||12.53 oz||2.79 cups||75.05%|
|Water||276 g||9.75 oz||1.17 cups||58.35% (hydration)|
|Salt||12 g||0.42 oz||0.8 tbspns||2.54%|
|Fresh yeast||1 g||0.04 oz||0.16 tbspns||0.21%|
Total Weight: 1000 grams / 35.27 ounces
Total Flour Weight: 473 grams / 16.68 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Combine levain, flours, and water and autolyse for 1 hour.
Add salt (and optional yeast) and continue mixing by hand for 15-20 minutes or by stand mixer 5-7 minutes until dough temperature reaches 23-25 degrees.
Bulk ferment for 20 minutes.
Cut and preshape, rest for 20 minutes.
Retard for 12-15 hours at 10 degrees.
Bake with steam at 230 degrees for 35 minutes.