The Fresh Loaf

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40% Rye + 60% Spelt Revisited

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Juergen Krauss's picture
Juergen Krauss

40% Rye + 60% Spelt Revisited

Tailrunner's recent post 

http://www.thefreshloaf.com/node/35029/40-rye-60-spelt-ryw-and-whey

brought my attention back to a bread I posted about here

http://www.thefreshloaf.com/node/28855/spelt-beach

and which I hadn't made for a while.

This made myfingers itch, and I made a 1000g loaf using spelt biga with a tiny amount instant dry yeast, instead of adding the yeast to the final mix.

The result is a very fragrant, pleasing bread that goes especially well with cheeses.

The dough was less difficult to handle than I expected / remembered.

The formula on the second tab of  the Google sheet

https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdFhkY1ZNMlR4VVc3ZmdwZGRWQjl1a2c&usp=sharing

and will also be published at the end of this post.

The process follows the single step detmolder published here:

http://www.thefreshloaf.com/node/23830/german-baking-day

Here some pictures and notes about the process:

The two preferments, rye sour (100%HL) and spelt biga (60%HL)

The rye sour ripened for 16 hours, the biga for 5 hours.

The dough, withsome gluten development, after 2 minutes of slap-and-fold. Ready for the bulk proof:

The bulk proof takes about 1 hour at 26C, I stretched and folded twice.

The dough is a bit sticky and fragile, after shaping with a light hand left to proof in a basket:

The final proof takes about 50 minutes.

After this I turn the loaf out onto a peel sprinkled with semolina, and slash:

Baked with steam in a hot oven, starting at 240C, turned down after 15 minutes to 210C and baked for 20 more minutes, voila:

The crumb is quite closed, as usual with detmolder style breads.

And here the formula:

 

Bakers %

Weight (g)

Straight Dough

 

 

Wholegrain Rye flour

20

115

Light Rye flour

20

115

Light Spelt flour

60

345

Water

72

414

Salt

1.8

10.35

Yeast (IDY)

0.1

0.58

Yield

173.9

1,000

 

 

 

Rye Sour

 

 

Wholegrain Rye flour

20

115

Water

20

115

Mature Sour

2

12

 

 

 

 

 

 

Spelt Biga

 

 

Light Spelt Flour

20

115

Water

12

69

Yeast (IDY)

0.1

1

 

 

 

Final Dough

 

 

Light Rye flour

20

115

Light Spelt flour

40

230

Water

40

230

Salt

1.8

10.35

Spelt Biga

32.1

184.59

Rye Sour

40

230

Yield

173.9

1000

 

 

Comments

Mebake's picture
Mebake

Mmm, Spelt and Rye..! What could be more German than this?

Awsome looking bread, Juergen.

-Khalid

Juergen Krauss's picture
Juergen Krauss

Khalid, Thank you!

trailrunner's picture
trailrunner

I have a 3 loaves in hot pots right now with...a spelt biga...no inst. yeast though...did use my apple YW though. Will let you know how they come out. I can see from your loaf it was much higher and prouder than mine !  I way overproofed and over handled mine plus the retard...uhmm...the loaf not me LOL !!  Thank you Juergen for re-visiting this formula...I shall make it when I next get back to an oven. Heading out for a 3 week long road trip to Canada and the NE. c