The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

12/15/13 - 50% Spelt Brioche with Yogurt and Liquid Levain

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breadbakingbassplayer's picture
breadbakingbass...

12/15/13 - 50% Spelt Brioche with Yogurt and Liquid Levain

This is a continuation of my spelt brioche experimentation.  This time I used 50% AP flour, 50% spelt flour, 50% unsalted butter, 32% eggs, 20% yogurt, 16% palm sugar/sucanat mixture, 2.5% salt, and a little instant dry yeast.  I prefermented 20% of the flour in a liquid levain at 100% hydration using my rye SD starter.  I am pretty happy with the result.  It's a tangy bread due to the yogurt and liquid levain.  I think next time I can up the sugar level...  My total dough weight was approx 1200g, divivided between two 4.5" cube pullman pans.  The dough only filled up about 1/4" the pan and had risen overnight to maybe 1" from the top.  The oven spring was impressive, about 1" over the pan.

Here is the crumbshot below.

Excellent toasted, and would be nice with pate...

Until the next loaf...

Tim

Comments

dabrownman's picture
dabrownman

with a spelt Brioche!  Who would have guessed?  Well done!

breadbakingbassplayer's picture
breadbakingbass...

Yep!  The spelt brioche thing seems to be working...  Maybe next time I'll add even more butter, and maybe use milk or cream instead of yogurt to see what happens... Something less tangy, and more sweet?

Tim

Mebake's picture
Mebake

Yum, Tim! This is every bit as festive as it is healthy, well sort of. Nice work.

Spelt flour is way too expensive here in Dubai, only the organic variety is sold.

 

 

breadbakingbassplayer's picture
breadbakingbass...

I don't think it's too healthy when you consider each loaf has 1 whole stick of butter in it...  And when I get some pate maybe today, it will be even more tasty, and even more unhealthy...

Spelt flour isn't cheap here in NYC either.  It's about $5.00 USD for about 900g/2lbs...  The one I use is the organic spelt from Arrowhead Mills.  I like them.  Their organic rye flour is very good and it's what I have been using for my rye breads unless I mill the grain myself...

Tim