The Fresh Loaf

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White and spelt flour sourdough

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CAphyl's picture
CAphyl

White and spelt flour sourdough

I have been experimenting with different flours, different hydration, refrigerated proofing, etc. to see if I can improve my sourdough baking.  This one turned out well, using a three-day method and primarily unbleached white flour and spelt flour.  There is a touch of whole wheat as well.  I liked this try and will continue to try and refine my baking!

Comments

dabrownman's picture
dabrownman

and if the inside and taste are as good then you have a keeper!  Well done.

CAphyl's picture
CAphyl

Dabrownman:  Thanks so much.  It tasted great.  I got the thumbs up from my husband, and he is a tough critic.  i will keep making this recipe, changing it each time most likely.  Phyllis

holds99's picture
holds99

Phyllis,

Your scoring and crust look very nice.  It's fun to experiment with different flours and methods.  You mentioned a "three day method".  Did you retard the dough for three days, and if so did it noticably increase the sourness?

Howard

CAphyl's picture
CAphyl

Howard:  Thanks so much.  I used a multi-grain sourdough recipe that called for an overnight for the starter, flour and water (levain).  The recipe called for 12 hours, but I left it more than 18 hours as the temperatures are so much colder in the house right now.  Then, I assembled the dough and kneaded it, placing it in the fridge for almost 36 hours (the recipe called for 24, but I did not see the lift I wanted.)  Then, I took it out to warm up over night and did three stretch and folds before placing it in a banneton coated with brown rice flour. Interestingly, I did not think that the dough was overly sour at all.  My husband thought it was really tasty with the right degree of sourness.  I am sure I will try it again with different flours and timing to see what happens.

I ordered a scoring tool that makes the scoring so much easier.  It was only about $12, but it makes all the difference.  The knife I was using before for scoring did not cut it (pardon the pun).   Thanks again for your comments. Phyllis

Foodzeit's picture
Foodzeit

holds99, i really am a big fan of your scoring. My scoring always turns out not so well and later all the crust is cracking open, never mind my scoring. Well done!

CAphyl's picture
CAphyl

Thanks, foodzeit.  My Bordelaise scoring tool really helps.  I think it was only about $12; I ordered it online.  Best,  Phyllis

isand66's picture
isand66

Beautiful.  How did the crumb look?

Regards,
Ian

CAphyl's picture
CAphyl

Thanks so much.  The crumb looked OK.  I will try and post a photo.  Phyllis