Seeded spelt [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 190) by Maurizio Leo

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Notes about this recipe

  • LauraMB on October 06, 2025

    This is a very tasty, hearty bread. I let it bulk ferment to 90%, which made for a lighter loaf. I will bake this again. I also altered the levain proportions (less starter and adjusted the flour amounts due to this change) to allow for an overnight ferment rather than making the levain the same day as the dough. This works better for my schedule.

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