smignogna's blog

Spelt Bread with Sprouted Kamut Berries 

• 20% Whole Grain Spelt Flour
• 20% T85 Flour
• 60% AP Flour
• 20% Sprouted Kamut Berries
• 78% Water
• 15% Liquid Levain (50 AP/ 50 WW)
• 5% Wheat Germ
• 2.5% Salt
• Wheat Bran for coating

Loaf 1 - 3 hour Rise at room temp

Loaf 2 - 20 hour Rise at 38F

Crumb Shot 

This is a slight variation of a spelt dough from the new Tartine no 3 Book. I used less water then recommended and a different mix of flours. It was a tad more sour than I prefer....next time I will only retard the rise for 6 hours instead of 8. Crumb was open,fully gelatinized and super moist, crust was thin and shattered when cut.

• 600 grams - CM Beehive
• 200 grams - BRM Whole Grain Spelt
• 200 grams - Farmer Ground T85 (High Extraction)
• 175 grams - Young Liquid Leaven (T85 Flour)
• 800 grams - Water
• 50 grams - Raw Wheat Germ
• 25 grams - Salt

-Overnight autolyse

-3.5 hour bulk with 5 sets of folds every 30 min

-Preshape, 25 min bench rest, final shape

-8 hour rise in fridge

-Slash, 45 min bake at 500F, cool

submitted to yeastspotting