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Current breadrecipe

Pre ferment

100 g spelt flour
150 g water
3 g dried yeast

Mix and keep in fridge for 10 to 12 hours

Main dough

400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Pre ferment

Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.


Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.