The Fresh Loaf

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25% Spelt Baguette with Poppy Seeds

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golgi70's picture
golgi70

25% Spelt Baguette with Poppy Seeds

Just threw together for fun at work and came up with some nice results on a quick hybrid dough. 

10 baguettes @ 22 oz

37 oz ripe white starter (100% hydration)

80 oz Malted Bread Flour

30 oz Whole Spelt Flour

5.5 oz Poppy Seeds

77 oz H20 (hold back 7 oz to finish)

2.5 oz Salt 

.5 oz   Yeast.

----------------------------------------------------

Autolyse all but salt yeast and 7 oz water for 30 minutes

Add yeast and mix in.  Add salt and 7 oz water and squeeze through until all is incorporated.  Slap and fold a until tight, rest, repeat.  (did this 3 times followed by 2 stretch and folds)  1 hour 15 minutes passed.  rest 1 hour and divide

rest 20 minutes.  shape to flour dusted couche, seams up.  Proof 1 hour.  Bake with steam 9 minutes.  vented for 20

cool.  

For a fast dough on the fly I'm pretty happy with the results.  Has real nice crust and lovely nutty flavor.  

Happy baking

 

Josh 

isand66's picture
isand66

Looks nice and tasty to me

dabrownman's picture
dabrownman

Where is the butter!

Well done Josh!

golgi70's picture
golgi70

Believe it or not they had such a nice flavor I ate a bunch before adding anything.  I really am a big fan of spelt flour.  

 

Josh

Franko's picture
Franko

Crust, crumb, and scoring look spot on Josh, nice work!

Franko

bruneski's picture
bruneski

... absolutely delectable, Josh!

When I "grow up" (breadbakingwise), I want to make baguettes just like these!!! ;-p

Have a great week!

golgi70's picture
golgi70

Based on your previous results you will be making nicer baguettes than these very soon. 

 

Josh

Syd-a's picture
Syd-a

Great bread, quantity of poppy seeds in the bread? 

Thanks

Andy

golgi70's picture
golgi70

I wrote recipe from memory and forgot the good ol poppy seeds.  They are added now 5.5 oz, which is about 5%.  I wanted a good amount but not so much to interfere with nice structure.  I guessed and it worked out nicely.

 

Josh

Syd-a's picture
Syd-a

Thanks for the update.

I thought the bread had a perfect quantity/ratio of poppy seeds so was very keen to know. I have found that the addition of ingredients to bread is critical so it enhances and doesn't deviate too much from the original bread as to cause negative affects on the crumb/crust and taste. I thought this bread was spot on, so was keen to know.

Well done

Andy

varda's picture
varda

with all that spelt flour.  And looks delicious.  -Varda