Trying to get a decent crumb with low protein + whole grain flours. This is a mixture 40/60 of whole spelt and T65 with 11.8% protein. Hydration is between 72 and 74% which is the max I can go on this.
Does anyone else work with low protein European flours?
Trying to get open crumb with European flours which only have 11.5g protein and do not take the high hydration common recipes call for. This is 74% which was pushing it. It also has 40% whole wheat spelt.
Some different breads. The one in the foreground is a cherry tomato and oregano. It turned out quite good but would go with less hydration next time to compensate for the tomato juice. The one before last is a rasin and pecan an the others are plain. The technique is as described in the other blog:
Enriched yeast dough with butter, milk and sugar. I ferment half the dough without butter and sugar overnight using my bread yeast culture. The following day I incorporate the next half flour with sugar, butter and spices (I use caraway seeds here) . Let dough rise till doubled then shape in rings and place them close to each other on a tray. Dissolve some sugar in milk and use it to glaze the rings then sprinkle with seasme seeds. Let them rest until puffed up, an hour or so, and bake at 180-200 till golden. I'm not precise on ingredients but around 50g butter and sugar to 400g flour is the ratio is used. They stale out quite easily so eat them warm.
Long bulk fermentation and long final proofing using manitoba flour all done in refrigirator. Carefully added blueberries and white chocolate before final proofing in bannetons.
