Red Pepper Mozzarella WW Spelt SD

I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons, covering and putting it in the refrigerator for 12 hours and baking right from the refrigerator.

I’ve been trying to get more consistent results with the fresh milled grains I use for 50-100% in my bakes. Getting the fermentation down correctly so it doesn’t go over or in some cases under is tricky. So far this method based on experiments detailed at https://thesourdoughjourney.com/ have worked out pretty well. His timing charts are based on using all white flour so it’s not a perfect match when using freshly ground flour. I’m still experimenting but so far so good.

This bake used a combo of Star Dust WW freshly ground and sifted and milled twice plus fresh milled spelt sifted twice and milled once. I added some roasted red bell peppers and cubed mozzarella after an initial bulk at 20 minutes. The dough was laminated and the add-ins were folded in.

I was very happy how this one turned out. The dough was well fermented and the crumb was fairly open considering the high % of whole grains which came in at 74% of the total flour.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. 

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the salt, honey, and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes.  

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Making sure the dough is as flat as possible in your bowl/container measure the dough in millimeters and take the temperature of the dough as sell. Based on the chart here, determine what % rise you need and make note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart. 

After 20 minutes, place the dough on an oiled work surface and laminate it. Add the cubed cheese and roasted red pepper and place back in your container.

Once the dough reaches the desired bulk rise, pre-shape and let rest 15-20 minutes. Finish shaping place in your banneton, bowl or on your sheet pan and cover it so it is pretty air tight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. Since there is such a high percentage of whole grains in the dough I didn’t want to leave it in the refrigerator for more than 12 hours. Depending on how cold your refrigerator is you could leave it longer and have to experiment to make sure it doesn’t over ferment.

When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.  Remove your dough from the refrigerator and score immediately.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.  

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.