The Fresh Loaf

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spelt AYW levain...and more

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trailrunner's picture
trailrunner

spelt AYW levain...and more

I hadn't baked in a while and hadn't used my AYW in weeks!   Got my odds and ends of partial bags of flour out and voila....lovely bake.   Fed my  100% hydration rye starter with spelt and AWY 2x a few hours apart...it was SO active I had to refrigerate it overnight. Used up 65g Semolina, 42 grams Italian Chestnut flour, 86 grams Kamut, 123 grams sprouted Rye and 458 grams AP KA.  Mixed and autolysed  with  640 g water without salt for 1 hr. Added salt and used speed 2 for 5 min . Very slack dough but responded well to s&f's. Fermented room temp for 2 hrs with s&f q 30 min x4 and then 1 hr more at room temp. Shaped 2 boules and immediately retarded over-night. Baked cold this AM in 500 degree pots for 20 min. covered...sprayed 10 x in pot with filtered water then covered....uncovered and 20 min open. The fragrance is wonderful. Will post crumb shots later. 

 photo IMG_6893_zps14e8ac91.jpg  photo IMG_6894_zps7fbce72f.jpg  photo IMG_6895_zps1cc59eff.jpg  photo IMG_6897_zpsb0d59dfc.jpg  photo IMG_6900_zpsf74a17e6.jpg first of Spring...asparagus quiche. I use buttermilk for the crust and in the filling...broiled the asparagus first. Delicious.  photo IMG_6891_zps54192770.jpg

crumb shots added. I couldn't be MORE pleased with this bread. What a crust and crumb. Full body flavor...very very wheaty. I am impressed with the caramelization of the crust and note how uniform the crust thickness is all the way around the slice. Chewy and almost candy-like. Rich brown color to the crumb and exquisitely tender due to the AYW. Love the glisten to the crumb . My camera doesn't want to catch the dark crust but it is way darker than in the pics. I baked it to 212. What else to say....if I never made another SD loaf but this one I would be more than content.  photo IMG_6904_zpsfeced175.jpg  photo IMG_6906_zpsdff0a446.jpg  photo IMG_6903_zpsb898ea8c.jpg  photo IMG_6902_zpsf205dd69.jpg

Comments

dabrownman's picture
dabrownman

and perfect for a St Paddy's Day Brunch! The bread is pretty fantastic too.  Something about chestnut flout that makes things smell homey!  I too haven't used my YW in weeks at got it out yesterday to get the levain going to make a small white dough - my goodness it was sluggish.  So I fed the rest and let it sit out overnight too with the levain - It looked better this morning:-)  Hope you crumb comes out as good as the crust.

Are you gong tom join in the ST Paddy's Day Challenge?

Happy baking

trailrunner's picture
trailrunner

the quiche was fantastic. Don't know what the challenge is  ?  I have plenty of challenges at present in real life :)....

dabrownman's picture
dabrownman

way eaiser than life!  Itt's basically What are you baking for St Paddy's Day?

http://www.thefreshloaf.com/node/37312/time-start-thinking-about-st-paddys-day-bake-challenge