Currently on vacation for two weeks and not travelling anywhere too far from home, I have the luxury to bake and post the results sooner than I've managed to over the last 6 months. The Czech type Rye bread that was shown in my last post was the most recent loaf made and it disappeared, ahem, rather quickly. It was such a nice bread I almost made a second loaf of it but decided to conserve the remaining bit of the Czech rye flour for other projects. It's been an interesting, and very satisfying experience over the last two bread bakes using the Gilchester's flour from the UK that Andy shared with me and the Czech rye I found in Prague, but now it was time to use some of the flours from my own country.
The formula I put together uses organic whole grain Red Fife milled at True Grain Bakery here on Vancouver Island, along with One Degree Organics Sprouted Spelt Flour and Anita's Organic AP flour. The whole grain RF and the spelt account for just slightly over 51% of total flour in the formula giving the finished loaf a wonderfully robust and complex flavour profile highlighted by the slightly spicy character of the Red Fife and the toasty, nut-like contribution of the spelt, all complimented by the tang of a 16 hour sour leaven. The crust has a good crunch to it, offering notes of caramel to the overall flavour of the bread as well. The flours were given a three hour autolyse before the final mix which resulted in a remarkably soft, moist, and open crumb compared to similar type mixes I've made in the past. Somehow I don't think this loaf will have the opportunity to go stale and more likely it will disappear as quickly as the previous loaf did.
Formula and procedure below.
|51% Whole Wheat & Spelt Sourdough||%||Kilos/Grams|
|Whole Wheat Flour-Red Fife||35.00%||32|
|Mature Rye Starter- 100%||8.00%||7|
|ripen for 15-18 hours at 74-76F|
|Organic AP Flour||45.0%||214|
|Whole Wheat Flour-Red Fife||31.0%||148|
|Sprouted Whole Spelt Flour||24.0%||114|
|Barley Syrup-non diastatic||1.6%||8|
|DDT-76-78F Bulk Ferment-1.5-2.0 hours|
|AP Flour- Anita's Organics||47.92%||274|
|Sprouted Whole Spelt Flour-One Degree Organics||19.99%||114|
|Whole Wheat Flour-Red Fife- True Grain||31.44%||180|
|Dark rye Flour||0.64%||4|
|Barley Syrup-non diastatic||1.33%||8|
|Total Pre-fermented Flour||16.69%||95|
Mix leaven ingredients and ripen for 15 to 18 hours at 76-78F
Add all of the water indicated in the final mix to all of the flours and autolyse for 3 hours. Add more water if needed to ensure there are no dry parts in the dough.
Final Mix: Add the barley syrup and leaven to the dough and mix till thoroughly combined then add the salt and continue mixing until the dough is smooth and cohesive. Five minutes on 2nd or 3rd speed depending on your mixer, or by hand for 8-9 minutes. Using the slap and fold technique is recommended. Test for a windowpane to ensure sufficient development before putting the dough into bulk ferment.
Bulk ferment for 90- 120 minutes at 78F giving the dough two stretch and folds at 30 and 60 minutes. Give the dough a third S&F if needed at 90 minutes.
When bulk ferment is complete, round the dough lightly and rest it for 15 minutes before final shaping.
Shape as desired and put the dough for a final rise of 60 -90 minutes. The spelt content makes this dough a fast riser and it should be monitored closely after 45 minutes.
Preheat oven and stone to 485F for 45-60 minutes.
Proof the dough to 10% less than double the original size. Have your steam system in place in the oven. Slash as desired and slide the dough on to the baking stone.
Reduce the oven temperature to 465F and bake for 10 minutes, then remove the steam system and allow the oven to vent. Continue baking for 25-30 minutes, rotating the loaf for even colouring and reducing the oven temperature if necessary for a well coloured loaf. Bake to an internal temperature of 210 F.
Remove the loaf to a rack to cool for an hour before wrapping it in cloth. Allow to cool completely before slicing, 5 hours or more.