Here’s some super easy and soft spelt buns for you! 🌞 Spelt is an ancient grain from the wheat family that has a better tolerance than wheat, is naturally more protein rich and hence is a favourite in the health focussed scene. It’s widely available in Germany and Eastern Europe to Middle East but rather rare in the rest of the world, so if you can’t find it, you can also just do this one with your typical bread flour without any changes. I started this spontaneously last night before 8pm and the dough went in the fridge before 11pm, so it’s a quick one easily made to bring to a brunch or to have for breakfast on the weekend. Ingredients 400g white spelt flour (I used organic 630 spelt from Germany that I found at @olivebranchdeli) 320g water 120g sourdough starter (70/30 wheat/rye, both used a few hours past peak from the fridge) 8g salt Process Around 7:45pm I mixed all but the salt in my Thermomix for 1min. After 30min rest I added the salt and mixed for another 2min. You can also do this in another mixer or hand mix, times may vary. Dough should be smooth and extensible after mixing in the salt. After that I did a coil fold every 20-30min until the dough went into the fridge around 10:30pm overnight. In the morning I took it out and did one coil fold to create some tension as the dough was very relaxed in the fridge. I put l it on a rice flour bed and cut it into 6 pieces which I put on a linen towel with rice flour. It stayed on there for about an hour while the oven and my steel was preheating to max. temperature. Those buns you can also bake on a simple tray, no need for a steel if you don’t have one. Lower the temp to 230°C after you loaded them and bake for 15-20min. Spray some water in the chamber and/or add boiling water in a hot pan on the bottom to create steam. From experience, those will also bake fine without steam as the skin is rather extensible and they will puff up quicker than the skin can dry out. 😌 Will you make them? 🤗 #sourdough #spelt #buns #baking #breadtok #doughtherapy - @asourstory