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Breuer

For 4 small baguette and 1 big loaf:

The “poolish” ferment:

175gr water

25gr rye flour

150gr Wheat, tipo -00-

2,5gr organic fresh yeast

 

For the final dough:

All of the “poolish” ferment

650gr fine spelt

350gr water

10gr organic fresh yeast

15gr salt

 

  • Refridge the “poolish” overnight.
  • Mix the final dough and autolyse for 5min.
  • Knead the dough for about 10min, add salt and finish the kneading.(I used the RICHARD BERTINET technique by hand ).
  • Let the dough proof for about 1½ hour.
  • Shape the dough into equal pieces.
  • Let them rest for 15min.
  • Now do the final baguette shape.
  • Let them proof about 80-100%
  • Bake them in a 250c preheated oven with steam.
  • Remove the steam after 4-7min and bake the bread 20min in total.
  • Cool down on a rack.

 

This is my first try and it can only be better, but after all i´m quit happy now that I know the technique. I want a more crisp crust and bigger holes in the crumb.

I used Richard Bertinets recipe with one BIG change, all of the fine white flour had to be extra strong wheat flour..

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Breuer

Pre-dough:

600gr. Cold water

200gr.  Cracked rye

100gr. Cracked barley

100gr. Cracked spelt

200gr. Flour mixture

2 table spoons. Sourdough (from wild yeast)

Final-dough:

500gr. Cold water

650gr. Flour mixture

22g. Salt

2 table spoons. Malted barley syrup

2-3 table spoons. Nettle (Urtica dioica)

Seeds: I use, pumpkin, sunflower and linseeds.

The flour mixture consists of:

550gr. Fresh grounded rye

150gr. Fresh grounded barley

150gr. Fresh grounded spelt.

Start mixing the pre-dough before you going to bed, its quit easy you just have to mix everything to a nice, soft and airy dough.

Next morning, just add everything from the final dough into the pre-dough and mix by hand or machine to a very sticky dough, it will take about 10 minutes by machine.

Then add all of the seeds (as much as you like), and mix short.

Oil and butter a form, fill it with the sticky dough.

Now let it proof about 2cm. and bake it in a 200 degrees Celsius  pre-heated oven for 2 hours.

Remember to let it cool down 100%, before slicing.

 

 

 

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Breuer

This is my sourdough spelt bread with fresh grounded oat and barly.

For 2 medium loafs at 60% hydration.

600 gr.  Ischia island sourdough starter- 100% Hydration

150 gr. Fresh grounded barley

50 gr. Fresh grounded oat

400 gr. Fine spelt

300 gr. Cold water

18 gr. Salt

*Mix the sourdough and the barley for around 1 minute to a sticky “heavy” dough.

*Then mix water, salt and spelt for 3-5 min. to activate the gluten.

*Autolyse for 20 min.

* Add the oat and knead for about 5 more minutes, make sure that you don´t knead the spelt to much (Otherwise you ruin the spelt), but the gluten has to be activated perfectly.

* Add the sourdough/barley dough in to the spelt dough, the dough have to be homogeny.

*Let the dough rest for 30 min. and then do the stretch and fold method in a bowl, about 10 times every 30min.  Do this 4 times in total.

*Now rest the dough in the fridge over night.

The day after:

*take out the dough and let it temperate at room temperature for about 3-4 hours.

*Do 2 stretch and fold, then half the dough and shape it by hand.

*Then put them in to a lightly floured surface, sprinkle with a mixture of 25% fine spelt and 75% whole grain durum.

*Let them proof about 50%.

* Bake them on a baking stone at 275 degrees Celsius whit steam, for 10 minutes.

* take away the steam and continue the baking at 230C in 20 minutes.

* turn of the oven, and let the oven door stay open for a few minutes.

*Cool down the bread at least 60% before slicing.

 

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