January 14, 2017 - 1:28pm
50% spelt and soft white wheat flour
50% spelt and 50% soft white wheat flour.
I had little time and I was left without bread. I remembered a board of @breadforfun: spelt ferment very quickly...ideal for me.
Spelt+ low protein flour= quick bread :-)
Recipe
White wheat flour ( 10 g protein )
Spelt 300 g
Sourdough 120 g ( hydration 50% )
Water 420 g ( final hydration 65% )
Yeast 6 g
Salt 12 g
Acceptable flavor but not the best that I've done
With little time hard to do better :-)
Gaetano
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You just gave me the recipe I was looking for! This is a nice basic loaf recipe to play with. :) Since the spelt and white wheat are 50/50 the white wheat must also be 300g? (Total of 600g flour.) (starter is also primed and almost ready)
I've also got spelt flour, some AP (all purpose white wheat) and a bit of einkorn to throw in. (200g of each) I might reduce or eliminate the yeast to let the sourdough come through, doing a two step levain on the 120g starter , a 1:1:1 with water and mixed flours (from the dough flour.) Yes, that would give me more wet time on the einkorn flour. Make for a longer drawn out process but I'm hoping it's worth it.
(Einkorn has a delayed reaction with the hydration, first the dough looks too wet but after half an hour it soaks up the moisture and may need correcting one way or the other. But it adds it's own nutty flavour to the bread and will add a tan colour to the crumb.)
You did a nice job on your loaf! Even bake and browning and lovely crumb.
First, I'm running some whole grains thru my rice cooker first to soften, drain if need be and then tossing them in as well. Like nuts. Let's see.... 60g kamut berries, 100g spelt berries, 100g einkorn berries with 5g salt and water to cover. That way I can use as much of them as I like when mixing up the dough. (Don't have to stop and calculate salt.)
Second: Levain: 120g (100% hydration) 120g water, 40g each einkorn, spelt, AP flour
Dough is then: 360g levain, 480 flour (160g each einkorn, spelt, AP flour) 300g water, 12g salt, drained cooked cooled berries.
I think I just hijacked your post. Sorry, but you inspired me. Please, forgive me,
Mini
Yes white wheat flour 300 g.
I'm glad to have you inspired and I hope to soon see your recipe :-)
Thank you.
Gaetano
with so many whole berries to work with. The dough won the face off, I've been humbled.
The einkorn flour in the levain was just not trapping gas. Bubbles were popping on the surface with not much rise, difficult to predicting when it was ready to mix into dough. (Next time a lower hydration.) About 8 hours after mixing the levain, tasted it and decided to use along with yeast to guarantee more gas, didn't want more sour flavour, it smelled ready. I finally got the loaf baked after midnight and was in bed by two in the morning.
So.... I did quite the opposite of a speedy loaf. All in all about 14 hours not counting the time for the 120g of starter. Now looking back, the dough could have been mixed up sooner and retarded into the fridge for the night after a little bulk rise. (Too many "next times" in my recipe.)
I have to laugh at myself as I really wasn't able to tell if I could refrigerate the dough (baking in the morning) or just wait for a fast rise. The rising dough didn't even reach the edge of my loaf pan before it levelled out. (not good) So I tipped it out for another stretch and fold/ shaping to firm up the dough surface. Dough was very manageable so I didn't think it too wet. With the spelt, I didn't need to let it rise too much as the oven spring would be higher with spelt.
When the proofed dough got almost level to the pan edge it got baked with steam and picked up a 1/3 oven spring rising an inch over the height of the pan. When comparing to your loaf obviously the cooked grain weighed it down a lot and next time, I will reduce the grains to about one third (or eliminate them) and slash the top down the length of the pan. The loaf is not one for looks and I think I over baked it with 50 min at 220°C but it smells absolutely divine and tastes good. I was looking for a lighter crumb than my "usual" bakes but didn't get it. Might get it without the grains.
Love my grains. Cooked them till dry and caramelised them a bit too before adding more water to the pot. I was tempted to "jelly roll" the grains into the crumb. Might still try that. Right now my loaf is bagged so the crust and outside seeds can soften.