Honeyed Spelt and Oat Levain

Baked in a Dutch oven at a high temperature, 

the loaves take on a gorgeous deep brown coloring,

with a tender interior.

As Always, 

ENJOY!

Recipe Source:  Sourdough by Sarah Owens

For Leaven:

30g starter

40g water

40g whole spelt flour

For the Soaker:

140 g rolled oats

275g boiling water

For the Dough:

110g leaven

245g water

Soaker

45g honey

105g whole spelt flour

445g bread flour

11g salt

Build the Leaven, 8-10 hours before ready to make the dough

At the same time you mix the leaven, prepare soaker. cover and let sit at room temp. until ready to use.

Mix Dough:

Combine flours and water let autolyse for 20 minutes. Add remaining ingredients, mix thoroughly with hands. Let proof 3-4 hours. Folding every 30-45 minutes. Shape dough place in banneton and place in refrigerator overnight. covered with plastic.  Bake the next morning in preheated oven and dutch ovens. 475 degrees, 20 minutes with the lid and 20 minutes with the lid removed.