Straight sour sourdough bread

By Mybigbuns

Tangy really sour bread

Ingredients

• Day 1:
• 2 cups fed starter
• 3 cups lukewarm water
• 4 1/2 tsp kosher or sea salt2 Tb honey or maple syrup grade B
• 4 cups bread flour
• 2 cups spelt flour
• Day 4:
• Add to poolish:
• 3 cups bread flour
• 1 cup spelt flour
• Note: bread flour can be used for all flour in this bread

Preparation

Step 1

Day 1:
Mix all ingredients together cover & Putin the refrigerator

Day 4:
Add flours & mix in kitchen aid stand mixer on speed 1 for approx 10 min. Then speed 2 for another 10-15 min.
Remove Dough & slap knead it until it is soft & pliable.
Put dough in bowl cover & let rest for 2 hours.
Punch down dough & time permitting let it rest for another 2 hours, if no time divide dough into 4-5 boules. Put loaves in either flax lined baskets or silicone round bakers. Let rise covered for 2-3 hours. Using lame score loaves & dust with flour. Putinto oven at 450 degrees for 15 min. With steaming. Lower oven temp to 400 degrees for 15-20 mins. Rev & put on rack to cool.