Ingredients
Soaker
- 971 grams Coarse Milled Whole Spelt Flour
- 874 grams Water
- 194 grams Buttermilk
- 150 grams Toasted Pumpkin Seeds
- 300 grams California Dried Figs Diced
- 2 grams Sourdough Starter
Final Dough
- 2491 grams Soaker
- 25 grams Salt
- 2 grams Instant Yeast
- Spelt Bran or Wheat Bran for topping
Directions
For the Soaker
Stir together all the above ingredients until a uniform consistency is
Allow to ferment/soak overnight at room temperature, making sure that the dough is always covered.
For the Final Dough
Combine all ingredients in a bowl and stir until mixed well. Allow to ferment for 1 hour, covered.
Spray 5, 1-pound loaf pans and line them with paper liners.
Scoop 480 grams of the dough into the loaf pan molds using an ice cream scoop.
Use a bench scraper or damp hands to smooth out the top surface of each loaf. Cover with plastic and allow to proof for 1 hour.
Preheat a convection oven to 450°F.
Sprinkle the top of each loaf with a thin layer of spelt bran or wheat bran.
Bake for 15 minutes. Drop the temperature to 400°F for an additional 15 to 20 minutes, until the interior of the loaves reaches 200°F.
De-pan the loaves, place on a sheet pan and bake an additional 3 to 5 minutes, until browned and firm on all sides.
Cool completely and slice to serve, or slice to make Cracker Variation below.