Rye Sourdough with Spelt and Soaker (with cous cous)
I have been wanting to try Khlaid's recipe for some time. This is a fantastic and fun bread to make. I baked one loaf yesterday, with some modifications. I made just a few changes, most notably the inclusion of cous cous rather than the coarse semolina in his original recipe. (The link to his original recipe is below). I also reduced the rye by 50 grams in the final dough and increased the bread flour, added a bit more water and used course rather than fine corn meal. Instead of a rye starter in the recipe, I also used a "mixed" starter (80 AP/20WW/10R), but fed it per Khalid's recipe to produce a wonderful rye sour.
It was hard to believe that the proofing times were so short, but Khalid was right on...this was one of the fastest rising sourdough breads I have made. It tasted fantastic. We just had some for lunch, and my husband really enjoyed it. I thought the crumb was excellent. My experiment was on the second loaf: I had to go out, so I put the other loaf to proof overnight and made it this morning. I know this was a real risk with such a fast-rising bread, but I wondered what would happen. It did seem to retard the rise, but it doubled in size fairly quickly. I do think it was overproofed, and I really botched the scoring (didn't help that it was overproofed), but it looks like it might taste OK.
The loaf I baked per the recipe instructions is on the left; the one I proofed overnight in the fridge is on the right. I should also mention that I shaped them a bit differently, so they do not have the same shape at all.
I liked the crumb and texture. These are all shots from the first bread as we haven't cut the other one yet. It will be interesting to see how that crumb turned out. Baking is also an adventure and a chance to learn. Hopefully, it will be even better next time (but I don't think I will repeat this experiment!) Phyllis