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Spelt Bread with Sprouted Kamut Berries 

  • 20% Whole Grain Spelt Flour
  • 20% T85 Flour
  • 60% AP Flour
  • 20% Sprouted Kamut Berries
  • 78% Water
  • 15% Liquid Levain (50 AP/ 50 WW)
  • 5% Wheat Germ
  • 2.5% Salt
  • Wheat Bran for coating

 

Loaf 1 - 3 hour Rise at room temp

 

Loaf 2 - 20 hour Rise at 38F

 

Crumb Shot 

 

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smignogna

This is a slight variation of a spelt dough from the new Tartine no 3 Book. I used less water then recommended and a different mix of flours. It was a tad more sour than I prefer....next time I will only retard the rise for 6 hours instead of 8. Crumb was open,fully gelatinized and super moist, crust was thin and shattered when cut.

  • 600 grams - CM Beehive
  • 200 grams - BRM Whole Grain Spelt
  • 200 grams - Farmer Ground T85 (High Extraction)
  • 175 grams - Young Liquid Leaven (T85 Flour)
  • 800 grams - Water
  • 50 grams - Raw Wheat Germ
  • 25 grams - Salt

-Overnight autolyse

-3.5 hour bulk with 5 sets of folds every 30 min

-Preshape, 25 min bench rest, final shape

-8 hour rise in fridge

-Slash, 45 min bake at 500F, cool

 

 

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