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Parve
Easy
10 Hours
Diets 
Amazing texture, delicious and “not too sour” sourdough. This recipe comes from Savta Orly’s daughter, rebbetzin Maya Kaniel. As seen on Savta and Me.
kitchen scale
600 grams warm water
200 grams active starter
1000 grams Tuscanini White Spelt Flour
20 grams Gefen Salt diluted in 25 grams water
Combine the 600 grams water and the starter. If the starter floats, it’s usable.
Next, mix in the flour and knead until the flour is incorporated. The dough will be sticky and lumpy.
Add the diluted salt water and mix in to the dough. Once you can’t feel the salt anymore, you are done.
Cover with saran wrap. Let the dough rise in a warm place for two and a half hours.
Once the dough has risen, perform the first stretch and fold. Lift from the side of the dough and bring it to the middle. Continue the same lift and center motion, rotating around all the edges. The dough should become tighter, but it will still be sticky.
Let it rest for 45 minutes, and then do another stretch and fold.
Let it rest for about another 10 minutes, and then do a third stretch and fold.
Rest the dough in the refrigerator overnight.
When ready to bake, place a tray of water on the bottom shelf and only then preheat the oven to 450 degrees Fahrenheit.
Prepare balls of dough weighing four and 1/2 to five ounces (ounces, not grams). The balls are formed by pulling all the corners together tightly to make a ball.
Place on a baking sheet with parchment paper. Score an X on the top of the roll with a blade. Bake in the preheated steamed oven (on the rack above the water bath) for 40 to 45 minutes or until golden brown.
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