50% W/M Spelt with White Spelt and 50% Greek Yoghurt
50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt
Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.
w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g
i mixed this dough by hand on the bench and it did require a good bit of extra water more than stated in the formula which was counting the yohgurt as liquid and with the water was 65% i added more than 20 g which would have bought the hydration up to 70%. mixing completed at 11.45 and it then proved for 2 hours 13.45 and as i was going to be giving my grand nephew a driving lesson in the mid afternoon decided to place the shaped loaf into a banneton right side up into a plastic bag and into the fridge. Upon my return it had proved quite nicely and was tipped into a cold dutch oven and then into the hot oven at 5,20 baking for the first 12 minutes with the lid on then the rest of the bake with it off.
it is a lovely soft textured and flavoursome bread that should have great keeping qualities, if it last that long.
Comments
How did you make the hat, it's adorable!
Bet the smell was wonderful, and with all that yogurt, the crumb must've been something else.
Will his be a Halloween recipe?
Enjoy it!
Carole
Hi Carole thanks for your nice comments The loaf style as i understand it goes by name Auvergnet. The beret is quite simple its just a piece of the original dough pinched off and either pinned out or flattened with the hand and in this case scissor cut around the edges for a pleasing visual effect before being placed over the rounded dough piece. You then have the choice of either plunging your thumb or finger through the centre to ensure a good coupling or just let it sit on top. The top will pull apart quite easily if you do the later . Scoring is not usually required as there is a natural area of break where the two dough pieces contact each other. From my understanding this was a French version of the British Cottage loaf, both of which are rarely seen today. I did post a tray of Petit Auverganet a while back. We don't really follow Halloween here in Australia, but it would make a very good pumpkin bread shape to use for all the cut out pumpkin!
Kind regards Derek
50% Wholemeal Spelt dinner rolls http://www.thefreshloaf.com/node/51760/50-wholemeal-spelt-dinner-rolls
50% Wholemeal Auvergnat with twists http://www.thefreshloaf.com/node/52071/50-wholemeal-auvergnat-twistsas a shaping technique, thank you! Your rolls also looked lovely and the Auvergnat with twists made me laugh; so spherical -- it looked like a very round head with a very funny haircut! Can't wait to try it out sometime soon.
Interestingly enough, I tend to associate berets more with Basques and Béarnais, but you're right, those guys in the Auvergne wear berets too.
Thanks for sharing.
Carole
Mushroom! Very nice shaping technique. If you did more splits in each one and made each layer going up a bit smaller it might look like a Christmas tree? and Christmas isn't far away so lets not forget:-) Love the mix of flours and flavors with the yogurt too.
Well done and Happy baking Derek