Farmer's Market Week 40&41 (Country Loaf and Spelt Levain)

It's sunny in Northern California and the Farmer's Markets are kicking out all the goodies.  Still sticking to some of my solid formulas that are either set in their way and/or need just little tweaks.  Last week it was a new rendition of Country Bread and I'm very happy with the results.  

This week I went back to a fan favorite Spelt Levain (recipe found here http://www.thefreshloaf.com/node/35667/farmers-market-week-19-spelt-sd-and-volkenbrot-continued)  With the fresh milled grain I've brought the levain down to a total of 15% and all of the Rye makes up 5% of that.  

Also I've been tinkering with 100% Fresh MIlled Whole Wheat with cold final proof and have had excellent results and many including myself are really enjoying the loaf.  

Country Loaf

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Two 750g loaves

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Stiff Levain:  DDT 78F (4 hours)

32 g    Seed @ 70% hydration

64g     Freshly Milled Whole Spelt

45g    H20

Rye Sour:DDT 73F (12-16 hours)

2g    Seed @ 100% Hydration

41g  Whole Rye, Freshly Milled

41g  H20

Final Dough:

576g    H20

58g      Whole Spelt Freshly Milled

436g    Bakers Craft (white flour 11.5% protein)

436g    T85 High Extraction Wheat Flour

18g       Sea Salt

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Total Flour  823 g (17% Spelt, 5% Rye, 25% T85, 53% White) 15% PF 27% Levain

Total H20: 675g 82%

Process:

Autolyse 1 hour hold back 5% H20

Add Levain/Sour with most of held back H20 and combine well.  Add salt with remaining water and mix to a soft dough showing signs of gluten. 

Bulk 2:30 with 3 folds @ 30, 60, and 120 minutes

Divide, preshape, rest 20-30 minutes.  Shape to floured bowls.  Proof at room temp 1 hour and retard 12 hours

Bake 500 steam 15 minutes, vented @ 470 for 20-30 more

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100% Fresh Wheat with Honey and cold final proof

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For 2 750g loaves

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Levain: 12 hours @ 78F

13g    Seed (70% hydration)

63g    Fresh Milled Wheat

44g    H20

Final Dough:  DDT 78F

721g   H20

636g    Freshly Milled Wheat

21g      Honey

16g     Sea Salt

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Total Flour:  707g (100% Hard Red Winter Wheat) 10%PF 17% Levain

Total H20:  771g    (109%)

Process:

Autolyse 2 hours holding back 10% h20

Add Levain with 1/2 of held back h20 and honey

Mix to combine and then add salt and some more water to help incorporate.  Pince and fold until dough shows signs of good gluten development.  

Bulk Ferment 3:00

Fold @ 20,40,60 (from around the dough stretching with wet hands)

Fold @ 2:00 compass fold being gentle to stretch the dough but not tear

Divide using wet hands and preshape into a tight round.  Rest 30 minutes

Shape to a very well floured bowl and retard 12-15 hours

Bake 500 steam for 12 minutes and vented 470 for 30-40 more. 

A full bake is absolutely necessary.  It's actually best to wait a good 12 hour for this one and it has great shelf life. 

Header photo is the Spelt Levain and here is the crumb

Happy Baking All

Josh