Spelt bread with figs and sourdough according to Lutz Geißler
Cardoon (spelt mixed bread with potato)
- 101 g water (75 °C)
- 179 g potatoes (cooked, peeled, mashed)
- 119 g whole rye flour
- 2 g salt
- 24 g rye sourdough starter
- 130 g figs (dried, medium-coarsely chopped),
- 27 g apple juice (or other liquid)
- 238 g water (40 °C)
- 10 g salt
- 465 g spelt flour (type 1050)
- 7 g Butter (zimmerwarm)
- all sourdough
- entire source section
- Oil for greasing
- Potato starch for dusting
- For the sourdough starter, mix hot water with potatoes. First add the flour, then the remaining ingredients. Mix by hand or with the flat beater of a stand mixer until a smooth dough forms. Let it ferment for 12–16 hours at 20–22 °C.
- For the soaker, mix the figs with the apple juice and let it soak for 12–24 hours. Stir occasionally. Strain off any excess juice.
- For the main dough, combine all ingredients with the sourdough starter and mix for 8 minutes on the lowest speed and 2–3 minutes on the second speed to form a medium-firm, sticky, but elastic dough. Then mix in the soaker (dough temperature approximately 26 °C).
- Let the dough rest, covered, in an oiled bowl or dough tub at room temperature for 2 hours. Stretch and fold the dough after 30, 60, and 90 minutes.
- Carefully place the dough onto the floured work surface and gently fold it from the bottom towards the center in a round shape to retain the fermentation gas in the dough while still creating a taut dough skin.
- Leave to ripen for 45–60 minutes at 20–22 °C in a proofing basket dusted with potato starch, with the seam facing down.
- Turn the dough out (photo 8, p. 69). Bake at 250 °C, reducing to 210 °C, for about 55 minutes until deep brown with steam.
This spelt bread, based on a recipe by Lutz Geißler, combines fruity figs with robust sourdough, a soft potato texture, and a hint of butter. The soaker adds moisture, the dough has time to rise, and the oven finally imparts a lingering aroma. Ideal for anyone who wants to bake bread with soul.
sourdough
- 101 g
Water (75 °C)
- 179 g
Potatoes (cooked, peeled, mashed)
- 119 g
Roggenvollkornmehl
- 2 g
Salt
- 24 g
Source piece
- 130 g
- 27 g
Main dough
- 238 g
Water (40 °C)
- 10 g
Salt
- 465 g
Spelt flour (Type 1050)
- 7 g
Butter (at room temperature)
For the soaker, mix the figs with the apple juice and let it soak for 12–24 hours. Stir occasionally.
Strain off any excess juice.
For the main dough, mix all ingredients with the sourdough for 8 minutes on the lowest speed and 2-3 minutes on the second speed.
Process into a medium-firm, sticky, but elastic dough. Then mix in the soaker (dough temperature approximately 26 °C).
Let the dough rest, covered, in an oiled bowl or dough tub for 2 hours at room temperature.
Stretch and fold after 30, 60 and 90 minutes.
