I'm a 100% wholegrain loaf nut. I don't really want to make anything else. And I regularly make goat's kefir at home, so when Abe told me about a loaf he'd made using whole Spelt and kefir, I was keen to have a go.
This is the 4th attempt and the best so far.
The flour is from Shipton Mill in the UK. The levain was built with 50/50 flour and kefir at 26C degrees for 19 hours. 26C is maintained though a long bulk and proof with gentle stretch and folds and then this time, I retarded overnight before baking.
It's a little burnt - I've recently treated myself to an Emile Henry loaf pan and am getting used to the way it works - but the crust and crumb are good. The flavour is what keeps bringing me back; so creamy and honeyed. I guess it's the predominance of lactic acid bacteria (over acetic) due to the kefir.
I'm not stopping with honing this recipe because I want to keep tasting it! Thank you, Abe.
