Heh we should rename this thread the Cheezy-Camile bread swap.
OK, so Richards pain de campagne is a good recipe. I have altered it as MOH gets IBS if she eats pure white bread. I heard about spelt,
(see here:
http://www.dovesfarm.co.uk/organic/info-spelt.htm) and that although an ancient form of wheat, it's glutin is slightly different.
All you need to know is that I've been making this bread for over a month , and she's not suffered once. Plus (and it's a big one) it tastes great, and matures for a couple of days. Day 3 is when you have to start toasting it. But it toasts brillliently.
Pain de Campagne (page 132) white or Spelt/Rye mix makes 2 loaves
So This is "nearly" a sour dough bread. I'm not going to copy the recipe as you should get the book! I now use fresh yeast from the health food shop.
The ferment (first time you make it) as on page 117 you half the quantities,replace the strong white flour with spelt.I use whole meal, but white is probably just as good. Make the ferment the night before and leave in the fridge. I don't over work the dough as it's going to get that next morning.Bring back to room temp the following day.
Now what I do next is to replace the white flour with spelt again, after mixing as per Richards technique this recipe does tend to be a bit more sticky than others I think it's the rye/spelt mix but once the dough has "life" as he say's it's ready.
This is where I now take 200g of dough and put in to a bowl covered with cling film and leave in the fridge. I'll come to that below (see*). The rest of the dough I follow his recipe, I have tried short cuts, missed out time but it does make a difference. I use glass mixing bowls with floured tea towels in them to do the final proving. The cutting of the top is a skilled job, you need to try and cut an even depth all the way round, as all sorts of misshapes occur otherwise (still taste nice though!)
I bake as he does, the first loaf I take out at 20 to 25 mins leave to go cold, this one is my freezer one. The second loaf I usually cook to 30 mins.
My freezwer loaf I find are best defrosted before recooking (place in a cold oven, set to 200'C take out when the temp is reached about 15 mins)
(*)
The cling filmed dough is now my ferment for next time no need to prepare the night before!, the longer it's left the better it will taste BUT it's based on me not making bread the following week (use the second loaf from the freezer), so I need to feed it with 200g spelt/white flour and 100g of water the following week(add, mix"kneed" back into the fridge for a week). You now have 500g ferment, The original pre-night ferment weighed 445g, so you can just add this instead to the main ingredients. When you mix it up, repeat the 200g removal in to the fridge.etc, and you have a continous 2 week process. If you eat more bread than we do and will use 2 loaves a week, just increase the original ferment recipe to allow you to take off 450g to keep aside. (use 2/3 of the basic rye recipe instead of 1/2)
Or double everything and make 4 loaves, freezing two, what ever suites
It's confusing I'm not half as good at this explaining thing as he is, especially if you don't have the book!, but It's not worth me giving the recipe as so much depends on the technique of "kneeding", which is brilliently explained and demonsrated on the DVD.