Farmers Market Week 3

And away we go again.  

Toasted Sesame Sour with Spelt

(wanted it to be lemon sesame but I didn't use enough zest to taste, maybe that was good)

Formula for 2- 750 g loaves

Levain: (second build from ripe starter) 

26 g Starter
34.4 g Artisan
16 g Wheat, fresh milled
1.6 g Rye, fresh milled
48.8 g H20
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Mix at 75 deg 6-8 hours

Autolyse at the same time you mix levain.
443 g HP
200 g Artisan
112 g Spelt, fresh milled
555 g H20 (hold 10% back)
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18 g Salt
40 g Sesame Seeds toasted
1/4 tsp lemon zest (packed)
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1) Toast Seeds and mix in zest. Set aside to cool
2) Mix Levain and let ferment 6-8 hours (Mine was ready in 6 hours)
3) Mix HP, Artisan, Spelt and all but 10% of water. Let autolyse while levain ripens
4) When levain is ready add to autolyse and mix on low speed to combine (3 minutes)
5) Add salt and H20 and mix to medium (3-5 minutes)
6) Add seeds and mix on low until well distributed. Finish quickly on speed 2 (1 minute)
7) bulk ferment 3-4 hours with 3 s+f at 45 minutes
8) Divide at 25 oz rest 15-20 minutes
9) shape to batard in flour bowl. Proof at room temp for 1 hour and retard overnight
10) Bake 500 with steam for 12 minutes, reduce temp 480 remove steam bake
further 17-20 minutes

*My flour was a bit lumpy and I didn't break up all the lumps. I pulled a few big pieces out so
the hydration is a bit higher. Very Slack. Popped real nice in hot oven.
Lovely crumb. Great toasted sesame flavor but not so visible, black sesames would be great.
Lemon did not come through.(increase significantly if to try again)