The Fresh Loaf

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Cultured spelt flake porridge

squarehead's picture
squarehead

Cultured spelt flake porridge

Merry Xmas everyone. For this morning's bake I did 2 loaves, both my standard 20% whole wheat sour (loaf on right), and a cultured spelt flake porridge (loaf on left) am quite happy with the result. The taste is great, nice and sour from the addition of the extra fermented spelt flakes, and the crumb was better then I expected, as there was additional hydration present from the porridge, and I was worried about excessive spreading. On the contrary the loaf has a nice open crumb, both springy and well gelatinized. (I assume the other loaf, without the spelt flakes, may have an even better crumb, as it had better oven spring, 1 hour less cold retard, and weighed nearly 300g less (porridge weight), but it went to my wife's coworker, so I don't know for sure.) Anyways the quick of the formula: 

3 stage levain 70g

ap flour 320g

ww 80g

H20 340g

salt 11g

Cultered (24hour) porridge (cooked):

spelt flake 100g 

H20 200g

levain 10g

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Autolyzed 1 hr, salt and porridge added, stretch n folds at 20,40,60, 90 min. 2 hour rest, shaped and basketed, 12 hr cold retard, baked in DO at 450 covered 20, uncovered 20. 

enjoy!

Comments

squarehead's picture
squarehead

so it seems like every time I post something new, a random pic of an older loaf will post as well. The ghost pic never appears anywhere on the insert tabs and doesn't even seem to still be on my computer, but it always appears on the post.

anywho, the picture at the top of the sliced open loaf on the cutting board is not this loaf. Old ghost pic. Poppy seed I think. I need an exorcist. 

 

Song Of The Baker's picture
Song Of The Baker

Hey squarehead.  Those are some nice loaves. Wouldn't mind a few of those under my tree.  Happy baking and happy holidays.

John

squarehead's picture
squarehead

Thanks John. They sure made a great chicken sandwich this afternoon.