Mistakes were made - 100% spelt
First sourdough attempt, and with my own starter. I may have gotten too excited and forgot to score but I'm pretty happy for a first attempt.
Recipe
- Whole grain spelt 300g
- Water 216g
- Honey 15g
- Olive oil 15g
- Salt 6.6g
- Levain 37.5g
Made levain at 1:1:1 and used when doubled at 2 hours. Kitchen temp 73°. Mixed flour and water until shaggy, rest 5 minutes, then add remaining ingredients and mix until smooth dough that was no longer sticky, about 6 minutes with dough hook on speed 2. Bench ferment 8 hours. Preshaped, 5 minute rest, shaped and into plain covered plastic bowl in the fridge for 16 hours. Bake in preheated dutch oven 20 minutes covered at 450, 20 minutes uncovered at 430.
Overall I'm pretty happy with it, especially since everyone told me 100% spelt with month-old starter was risky. Though I wish I remembered to score!
It's slightly dense and gummy in the center. I'm not sure if that's a cooking problem, a shaping problem or because I didn't score.