We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012. The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind. The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration
The finished baked scald after 3 hours at 140 F in the mini oven
Lucy, even back then, thought her supposed master was a bit of a baking twerk before twerking became fashionable and commonplace just about everywhere. She just reminded me that she thought I was a barking t, not a baking twerk, but now thinks that baking twerk is closer to the truth now a days. I think it is great to be hip at my age if you ask me.
The autolyse with the dough flour. dough liquid and the baked scald.
To try to bring this old sprout recipe forward, in both time and to be more in step with Lucy’s current, totally faddish, modern formulations and to get the bread to look better on the outside - while not killing off the old inside we liked so much, Lucy made the following changes for better or worse.
Spelt starter hits the mix.
First she lowered the hydration down to a more sane 83 % overall. This doesn't sound too bad until you feel the dough and find it to be a sloppy mess compared to whole wheat and check to find out that many 100% whole grain, spelt bread recipes tend to be in the 67% to 72% hydration range - if you want them to not look like a brick of Rustic Frisbee.
Lucy also included a baked scald, at 140 F consisting of: spelt flour, spelt sprouts, as well as white and red malts. This should pump up the flavor of the bread substantially and put it on a spelt plateau not seen since rye was discovered growing as a grass in the far north hinterlands. She also increased the scald bake time another 30 minutes to 3 hours hoping for more browning.
Unlike last time when one 20 minute set of slap and folds were done before the stretch and folds, we went to our standard 8, 1 and 1 minute sets before the stretch and folds began. We also used our now standard 3 stage levain build using a bit of 5 week retarded rye starter to begin the levain and we used the hard bits sifted from the non sprouted and sprouted, whole spelt to feed the levain.
Stainless Steel Mega Steam for Gabe
The sprouted spelt flour this time equaled half the flour in the mix when the previous 100% whole spelt bake only had whole sprouted spelt berries mixed in. With all of these changes Lucy didn't leave much alone if you ask me but I just make the bread and leave the figuring of the formula and process to her small but powerful brain.
That way I can’t get blamed for anything going wrong, even if I was the problem,. I can also take all the credit for it later if it works out well, a win – win for one of is. Plus, by not having to put in the time and mental effort to figure out this stuff gives me way more time to watch the recorded 1st year of Naked Ancient Alien Swamp Zombies Behaving Badly.
The one thing Lucy does worry about with wet, high percent, spelt mixes is that it can get away from you very quickly during ferment and proof. Next thing yow know, you have given birth to a Naked Alien Swamp Zombie that thinks you are its undead Mommy who needs to be real dead.real quick instead. For one thing the dough sure felt better than the last time due to the hydration being better suited for bread than pancakes.
So to keep the mix from evolving into a scientific oddity, Lucy cut back on the wet, upped the levain to a bit less than 15% and cut the bulk ferment to zero. She did keep the shaped retarded proof to 12 hours though. I told her it probably wouldn't work since spelt has a mind of its own and 12 hours was too long but she gave me that undead look of hers and I felt the need to cut the discussion shorter than usual.
Lucy decide t ocome up with a new shape she calls a long, thin, non knobby end batard using a seldom used basket lined with a rice floured towel and covered with the bottom of the MagnaLite WagnerWare Turkey Roaster while baking for steam. It’s the perfect cloche cover for short non knobby ended batard baking. Sadly, the batard was too long after proofing for the turkey roaster so ......we resorted to 2 pans of Mega Steam.
We let the shaped skinny batard warm up on the counter for 90 minutes before firing up Big Old Bob at the set 500 F preheat. We un-molded the bread and sliced it 4 times to teach it a lesson and make sure it doesn't just bust out wherever it wants to. We steamed for 12 minutes at 450 F.
Once the steam came out we baked it for another 15 minutes on the bottom stone until the middle read 205 F on the inside. The oven was turned off as the bread was left on the stone with the door close until it hit 208 F, a higher temperature for sprouted grain breads which took another 5 minutes. Total time in the oven 32 minutes with 5 minutes off.
The bread sprang well, bloomed, blistered a small sized bit and looked like it had some promise crumb wise. No flat rustic boule this time! It finally browned up to that mahogany color we love so much. We will have to wait and see what the crumb looks like after lunch once it is cool enough to cut. The crumb came out soft, glossy and fairly open for 100% whole grain bread with spouts as add ins. It tastes uniquely different and the sprouted flour really comes through. If you want to try a whole grain bread, other than wheat, then this one, emmer or Kamut is one to consider. It is delicious!
SD Levain Build
5 Week Retarded Rye Sour Starter
18% Extraction Whole Spelt
18% Extraction Whole Sprouted Spelt
18% Extraction Whole Spelt
Levain % of Total Flour
18% Extraction Sprouted Spelt
82% Extraction Sprouted and Whole Spelt
Total Dough Flour
Total Flour w/ Starter
Hydration with Starter
% Whole and Sprouted Spelt
% Whole Sprouted Spelt
Scald / Bake is 25g whole spelt as flour and 5 g each
plus 5 g each red and white malt plus 25 g of Sprouted
spelt berries and 52 g of water - total weight 112 g
Hydration with baked scald is 83.11%
And Lucy reminds us to not forget the salad.