The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough spelt

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gingersnapped's picture
gingersnapped

[crossposted with much more detail from my own blahblahblah, yeastvillage.com]

A naturally leavened sourdough spelt is therefore HEALTHY (kinda!) and GOOD FOR YOU (mostly!) but most importantly it is EASY and AWESOME. 

My baking life is more of an after school special, which means that most breads don’t fit into my schedule unless I’m willing to be forgiving.  Sourdoughs especially require a long rise and need to be thrown in the oven right away to avoid the overfermentation/vinegar flavor.  This loaf proofed and doubled neatly overnight but lived in the fridge for the next 12 hours until I could get it into the oven.  It had an acid flavor that was just this side of a little overpowering to the nuanced grains (worked fine for me, cooking genius that assumes balsamic vinegar cures all ailments).

Really, what are you waiting for damn guy?

Recipe, lifted neatly from Breadtopia (instructions are my own, paraphrased for those who can’t manage the attention span necessary to watch a really nice video on the Internet [jerks])

530 grams (about 5 cups well fluffed up) whole spelt flour
350 grams (~1+1/2 cups) water
10 grams (1+1/2 tsp) salt
3 Tbs honey or sugar or 2 Tbs agave
1/4 cup sourdough starter

Disolve honey and starter in warm water and mix salt and spelt together.  Gradually add spelt+salt to water.  Cover and allow to autolyse for one hour (dough will be very wet).  Proceed with a series of three or four stretch and folds at fifteen minute intervals and allow to rise covered with saran until doubled in a container with a rounded bottom (depending on how active your starter is, may take anywhere from 4-6 hours).

Prepare oven for hearth baking.  Carefully move dough to baking sheet, cloche or clay bread crock (a more structured baking environment will allow for a prettier loaf).  Mist lightly with water and add seeds; or just proceed with slashing the loaf.

Bake at 450 for about 45 minutes until darkly browned.  Use your preferred method of steaming on the outset.  Allow to cool for at least an hour before cutting.

Bake at 450 for 45 minutes or until internal temp is 195-200.

korish's picture
korish


My last bake yielded 10 beautiful loves of bread, that turned out great with a soft crust and a nice mild flavor. This is the first bake that I did with spelt flour, but I got to tell you I absolutely loved the bread. As a meter of fact the next day I went out and bought myself 25lb of organic spelt flour. Back to the bread, this bread was baked in my WFO all 10 loaves at one time. Here is how I made this and I plan to make some other variation of this bread.It takes about 9 hours to bake this bread, meaning 20 minutes for the bake and the rest for kneading and resting the dough.


 



Ingredients for baking 10 small breads 1.5Lb each.


1kg (1000gram) rye starter 150% hydration.
3kg (3000gram) organic spelt flour.
1kg (1000gram) organic white flour.
2.5kg (2500gram) water, room temp.
75gram sea salt ground.


I start by doubling my starter a night before the bake from 500 gram to 1100 grams, since I will start mixing all the ingredients at about 5 am I figured that I need to mix my starter at about 9:00pm the night before, that way it will have 8 hours to double and become very active.


On the morning of the bake I take all the starter except 100 gram, which I will use to get my new starter for next bake, add it to with all my ingredients and hand mix it for about 3 minutes.


Rest the dough for 20 minutes this will allow the flour to fully absorb the water.


I believe that one of the secrets to having great bread is to make sure that the dough is well kneaded, so after 20 minute rest I knead the bread for about 15 minutes, (you also get a great work out in the morning if you do that).


Rest the dough again for 30 minutes, the dough should feel soft and elastic with a slight stick to it.


Final kneading, again mixing it for about 20 minutes.


First rice will take about 4-6 hours and that can vary, your dough should almost double in size before you will shape it in to breads.


When the dough almost doubled divide into individual breads, you can free form it, or use form. After forming let it rest for the second time, rising until it almost doubled in size, this will take about 2 hours. Cover the breads with a towel and you can spray a light mist of water to prevent it from drying.



Make sure your bread oven is nice and hot, test the floor of the oven by sprinkling some flour on it. After the bread has almost doubled place in the oven close the door and bake for about 20 minutes.


If you are baking this in you home oven you will need to preheat your oven to 455 F, bake for about 30-40 minutes.


This bread will be darker in color because of the spelt flour and the rye starter. You can also use light spelt and spelt starter, adjust the spelt starter to 100% hydration.



What do you think of this bread??


http://www.ourwholesomehomes.com


 


mishchuk spelt sourdough

celested's picture

Sprouted grain sourdough bread

July 27, 2008 - 9:38am -- celested

Experience working with people on improving their health by changing their food has shown that most people respond much better to sprouted grains.  I teach people to sprout nuts, seeds and grains before using them and specialize in making Sprouted Spelt Bread that uses yeast. 

 Many people are also sensitive to commercial yeast and need to avoid yeast based products all together.

 I am starting a new "experiment", if you will, to see if making the sprouted bread with a sourdough starter will work better for people than the standard sprouted bread.

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