The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pain Au Levain with Spelt Flour

May 24, 2014 - 12:42pm
CeciC's picture
CeciC

Pain Au Levain with Spelt Flour

Overall Formula
IngredientBaker's%Weight
Stone Ground Spelt Flour25.00%100.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched37.50%150.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched37.50%150.00
Water, tap, drinking75.00%300.00
Salt, table2.00%8.00
Totals177.00%708.00
Add some notes here...
Stage 1: Preferment 
IngredientStage%RecBP%Weight
Stone Ground Spelt Flour50.00%5.00%20.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched50.00%5.00%20.00
Water, tap, drinking100.00%10.00%40.00
Stage totals20.00%80.00
10% seeds and fermented for 8 hours overnight at 22C its doubled with sweet aroma
Final Dough 
IngredientStage%RecBP%Weight
Stone Ground Spelt Flour22.22%20.00%80.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched36.11%32.50%130.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched41.67%37.50%150.00
Water, tap, drinking72.22%65.00%260.00
Salt, table2.22%2.00%8.00
From: Preferment22.22%20.00%80.00
Stage totals177.00%708.00

Mixed all ingredient except salt. 

Autolysed for 30mins

Add salt with Pincer method till it reaches medium gluten development. About 4 squeezes alternate with 10 folds.

S&F 4 times @ 30mins

1 hour left un-touch

Pre-shaped, rest 20mins and shaped. 

Over-night proof in the fridge for 9 hours. Bake right out of oven in a dutch oven at 240C covered for 20mins, 20mins uncovered. 

This bread is really tasty, one of the best I ever had. I can barely stopped myself from finishing the loaf after having 4 slices plain. Evilish bread.

 

This post has been submitted to Plotziade No.2 and Wild Yeast

 

  

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Comments

wassisname's picture
wassisname
May 24, 2014 - 3:45pm

Ah, yes, I do love those "evilish" loaves.  And this one looks villainous indeed!  This is the sort of loaf that in my kitchen would be half gone before the thing it was supposed to go with was done cooking.  Nicely done.

Marcus

CeciC's picture
CeciC
May 26, 2014 - 4:03am

I totally agree with lucky I was at hombuy myself that day. now it is all gone 

dabrownman's picture
dabrownman
May 24, 2014 - 4:42pm

That is a nice loaf of bread that has to taste great. Well done an

Happy Baking CeciC

ElPanadero's picture
ElPanadero
May 25, 2014 - 8:51am

Didn't "bleached" flour get outlawed years ago? 

MichaelH's picture
MichaelH
May 25, 2014 - 11:00am

It is still the most widely used flower in the world. You seem to have been in another world for a long time to make a statement like that.

hanseata's picture
hanseata
May 26, 2014 - 8:18am

not kneaded à la Forkish is my default method for high hydration breads. Great looking bread (and I hope Lutz gives you some slack on the white flour.)

Karin

rossnroller's picture
rossnroller
May 26, 2014 - 7:25pm

Great pics - really love the lighting. And the crumb - mmm.

Cheers
Ross

Mebake's picture
Mebake
May 27, 2014 - 2:23am

Hi, Cecilia

I love how the bread turned out. really attractive crumb structure!

I noticed that mentioned bleached flour. I wouldn't use bleached flour;  it robs away delicate carotenoids (yellow flavor giving pigments) in flour. As much as you can, try using less of the Industrial flour and more of plain unbleached flour. 

Your photography is really good too. 

Keep them coming!

Khalid