We found a great one on the Breadtopia website. What makes it extra useful is that Eric Rusch guides you through with an accompanying video. Being able to see his “stretch & fold” no-knead method in action is really helpful!
530 gms whole spelt flour
350 gms water
10 gms salt
3 tbs honey or sugar or 2 tbs agave
¼ cup sourdough starter
Follow the directions in Breadtopia‘s 2-part video below, then bake the loaf at 230°C for 45 minutes or until the bread’s internal temperature is 90-95°C
We’ve added this loaf to the Cake Duchess’ #TwelveLoaves group – the first of many more hopefully!
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