The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sifted

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PiPs

Formula

Overview

Weight

%

Total dough weight

1600g

 

Total flour

969g

100%

Total water

630g

65%

Total salt

19g

2%

Prefermented flour

242g

25%

 

 

 

Starter build – 8 hrs 27°C

 

 

Rye starter @ 100% hydration

50g

20%

Sifted Wheat

242g

100%

Water

121g

50%

 

 

 

Final dough 25°C

 

 

Starter

363g

50%

 Sifted fresh milled Spelt

727g

100%

Water

510g

70%

Salt

19g

2%

 

Method

  1. Autolyse 45 mins
  2. Knead 5-10 mins
  3. Bulk ferment 1.5 hours with stretch and fold at 45 mins
  4. Preshape and bench rest for 15 mins
  5. Shape and proof for 45 mins
  6. Bake in steamed oven for 10 mins at 250°C then 30 mins at 200°C

I have come to the realisation that I don’t enjoy working with large proportions of spelt flour in dough.  The flavour of the bread was ok, but considering it contained 75% sifted spelt flour I found it rather bland, left me wanting more from it. As the temperatures continue to climb here (yesterday was a hot and humid 32°C) I am finding the spelt breads ferment way too fast for my liking even when using cooler water.

I think I will stick with wheat breads and smaller proportions of spelt (30% is a favourite of mine)

… also looks like a busy weekend of baking coming up … and with Christmas fast approaching it seems just about all of our upcoming weekends have social events hopefully requiring bread :)

Cheers, Phil

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