Ingredients

Whole grain Tritordeum flour – 500 g

Water – 350 ml

Tritordeum sourdough starter (100% hydration) – 150 g

Salt – 10 g

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Nutrition

Energy (Kcal): 220

Carbohydrates (%): 39

Sugar (%): 1

Fats (%): 1,5

Trans fat (%): 0,3

Proteins (%): 9

Fibers (%): 10

Salt (%): 1

Instructions

Initial Mix and Autolysis
In a large bowl, mix the flour and water until well combined.
Let it rest for 30 minutes to allow the flour to fully absorb the water and improve the dough’s elasticity.

Adding the Sourdough Starter and Salt
Add the sourdough starter and mix thoroughly until fully incorporated.
Then add the salt and continue kneading for a few minutes.

Kneading
You can knead by hand using the “knead and rest” method (knead for 3–4 minutes, rest for 10 minutes, and repeat 2–3 times).
Alternatively, you can use the French kneading technique to better develop the dough’s structure.

First Fermentation
Let the dough rest in a greased bowl for 3–4 hours at room temperature (20–22°C).
Perform 2 or 3 stretch-and-folds every 45 minutes to strengthen the dough.

Shaping
Turn the dough out onto a lightly floured surface and pre-shape it into a ball.
Let it rest for 15 minutes, then do the final shaping, creating surface tension for a nice rise.

Second Fermentation
Place the shaped loaf into a banneton or a bowl lined with a well-floured cloth.
Cover and refrigerate for 8–12 hours for a cold fermentation, which enhances flavor and improves the crumb texture.

Baking
Preheat your oven to 250°C (482°F) with top and bottom heat.
Place a metal tray at the bottom of the oven and pour a cup of water into it right when you put the bread in to create steam.
Bake at 250°C for 15 minutes, then lower the temperature to 200°C (392°F) and bake for another 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
Let it cool on a wire rack before slicing.

Tips for Bakers

✅ For a more open crumb: Increase hydration to 75% (375 ml water).
✅ For a crispier crust: Leave the bread in the turned-off oven with the door slightly open for 10 minutes after baking.
✅ No banneton? Use a bowl lined with a well-floured kitchen towel.
✅ Storage: Once cooled, store the bread in a cloth bag or wrapped in a linen towel to keep it fresh.