Nina strikes again with another clever blend of flours: strong bread flour and wholemeal spelt with just a little wholemeal rye given extra depth and flavour by the use of stout.
Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.
Cool on a wire rack
I’m pretty sure that Nina improvised this formula on the spot at the first Bethesdabakin’ weekend back in 2007. Rick Coldman built an amazing mortarless brick oven on the first day of the event: