LOL Spelt Sourdough
The problem...
If I go easy on the ferment and final proof I always get a blow-out. So recently i've been taking it to the other extreme and get perfectly baked loaves however it doesn't caramelise nicely, due to over fermentation, and it's lack lustre with a very pale crust.
Today's bake was 100% spelt so I decided to dial it back a bit. It is spelt after all and how much can it rise? Turns out it can rise a heck of a lot and while the aroma of it baking was lovely and the crust has a beautiful caramelisation this is the worst blow-out i've ever gotten.
Need to find that sweet spot.
Anyhow here is the recipe:
- 550g wholegrain spelt
- 310g water
- 10g salt
- 100g mature starter @ 100% hydration
Method:
1: Autolyse the starter, water and flour while having breakfast.
2: Add the salt and knead till full gluten formation.
3: Bulk Ferment till about 30% risen.
4: Knock out all the gas and knead for a few minutes then shape into prepared loaf pan.
5: Final proof till 'ready' (whenever that is).
6: Bake.
Honestly, I think that's a beautiful blow-out.
How's it taste? I've always understood that 100% spelt loaves require special care (a la George Q's fantastic formula at https://www.thefreshloaf.com/node/64417/100-sourdough-spelt-bread.) Your process is so simple. I hope it tastes as good as it rose.
Rob
I'm definitely taking that compliment. Thank you! Rob.
I'm trying to create nice hearty loaves with minimal fuss. Hence my less than special care approach. I don't mind a closed crumb but shouldn't be a dense loaf. It will be quite a closed crumb anyway since it's a pan loaf.
Although that 100% wholegrain spelt sourdough by George Q looks amazing and what I thought wouldn't be possible for spelt. When I have more time and care to give then I try George's recipe. Thank you for bringing it to my attention.
It's cooling now. If it tastes good i'll be happy. Will let you know the outcome.
P.s. while the blow-out was initially a bit of an annoyance, until your comment that is :), i'm actually happier having a nice caramelised tall loaf then a flatter loaf with a pale hard crust of an over fermented dough. One can tell if it's under proofed, perfectly or over fermented just by the aroma while baking. Over is lack lustre all round. Under proofed has the nice aroma and taste just a funny shape.
... can you get?!
Here are a couple of suggestions:
- Try a smaller amount in a Pullman pan to contain the blowout;
- Butter the sides of the loaf pan with softened butter, the lid too if using the Pullman. I learned this from Trailrunner and it helps to get a browner and crisper crust. Oil and melted butter don't quite get the same effect somehow.
You could also use a Pullman without the lid, probably cutting back the amount of dough a little. A 9 X 4 X 4 (inches) Pullman makes for a tallish loaf, and not using the lid will let the loaf rise above the top but have better confinement.
Can't wait to see the next iteration!
TomP
But nowadays I just laugh at it. When it was baking it rose nicely and the scoring opened up well and it seemed to be a huge success but the oven spring just continued and didn't stop. Anyway thought i'd share a funny bake.
Had a pullman a while back but had to move twice and didn't wish to take everything every time I moved so got rid of a lot of stuff. The pullman did hide a lot of my mistakes though and i've never gotten such beautiful loaves when baking in a 'normal' loaf pan.
Think you've convinced me into investing in another one. My loaves looked professional when I baked in one. Thought it was me but now i know it was the pullman :)
I'll work on this recipe and incorporate your ideas to see what I get.
Thank you, Tom.
I've got to work on developing it. I get frustrated with blowouts or poor shaping, etc. But the bread still tastes great.
Gary
Used to get disappointed but i've had lot's of practice :)
You have a great attitude when baking Abe, we should all emulate it. It is all too easy to get frustrated when things don’t go as planned. The most important thing we can do is enjoy eating our bakes and learn from the experience and keep baking.
I suspect that my use of the Pullman is what makes it look like I know what I’m doing some of the time.😜
Benny
So I thought why not post it on-line and show that not all my breads turn out perfect. Let's all have a chuckle about it together. Glad I did because i've gotten some good suggestions for me to try.
Since you are amazing at challah may I suggest a spelt challah? My landlord and landlady used to invite me every so often for a meal and she would make the most delicious spelt challah.
Thank you, Benny.
...the other side look? 😊
Other Side.jpg
Almost looks normal :)
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1: It did need more time! That was obvious but it wasn't just a final proofing issue. Could have done with a longer bulk ferment.
2: I think a too sour sourdough spoils the delicate flavours of spelt. While it is not very tangy it is tangy enough I think to spoil what spelt has to offer. My old starter was never this tangy but my new starter (about a year old now) has a totally different profile and while I used to have issues getting tang in old starter this one has the opposite issue. I think for spelt i'd like to tone it down a notch or two.
3: Where to go from here? Perhaps building a 'sweet' starter be it through more regular feeds and using when not so mature. And/or making a spelt sourdough enriched.
On the whole i'd give this bread a 6/10. Far from perfect but will get eaten up.
My NMNF starter is very sour and I've decided to accept it the way it is.
I compensate by using instant yeast along with my starter. I can vary the amount of starter, yeast, time and temperature to achieve the tang and rise I want.
Gary
Another option would be trying it with fruit yeast water. Think it might suit spelt very well. One could also make it enriched. Think i'll stick to spelt for a while and try different ideas.
Thank you, Gary.
nice crumb, Abe. Congrats on showing that a simple spelt formula may be possible.
By any chance are you using white or medium spelt? It looks quite pale and not as dense as a whole grain loaf.
And if you do ever get up the gumption to try George Q's formula, do so. I too the journey and it was amazing. It was super tasty -- with a distinct sourness, but to me that only enhanced the spelt flavor.
Rob
Far from perfect but i'll be working on that.
I thought that too. This is the brand i'm using.
Now that's funny... it doesn't say so on the packet (at least I think it doesn't) but when searching for it on-line for you just now the website says 'light spelt flour'.
George's Spelt Sourdough crumb defies the nature of spelt. How on earth did he do it? I'll give it a try some time. Although i'm not going to get my hopes up for the same crumb. If it tastes as nice then it'll still be a success.
Do take the journey with George Q's formula. I did and was blown away:
IMG_7868.jpeg
IMG_7869.jpeg
The loaf was slashed down the centerline just before it went into the oven?
It might let you go with the shorter fermentation that gives a good crust color while controlling or directing the expansion in a more satisfactory fashion. Maybe.
Paul
Always worth a try. I like your way of thinking. So when the cut open and spreads it pushes the sides down while opening up on top.
I've got to eat this up so this weekend will be my next try.