Sourdough Longan Pullman

Name: Sourdough Longan Pullman
Ingredients: 3/4 pound dinkel flour Spelt; 7 1/2 tablespoons spelt dinkel wholewheat flour; 2 3/8 cups sourdough starter; 11/16 ounce rock sugar; 7 7/16 tablespoons warm water; 1 5/16 teaspoons salt; 1 tablespoon olive oil; 4 tablespoons fruit Dry longan

8 ingredients

3 steps

Ingredients

3/4 pound dinkel flour Spelt
7 1/2 tablespoons spelt dinkel wholewheat flour
2 3/8 cups sourdough starter
11/16 ounce rock sugar
7 7/16 tablespoons warm water
1 5/16 teaspoons salt
1 tablespoon olive oil
4 tablespoons fruit Dry longan

Directions

1

Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
2

Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
3

Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.