First attempt on spelt sourdough
My initial plan was to use the basic tartine method. Since I'm not (not at all actually) familiar with spelt flour I didn't stick to the schedule after all.
I fed my levain at 10 pm:
-50 g whole wheat
-50 g white all purpose flour
-100 g water
-1 tbsp active sourdough starter
Next morning (around 8 am):
-100 g active levain (passed float test)
-300 g water (room temperature)
-100 g all purpose flour
-400 g whole wheat spelt flour
Autolyse 40 minutes.
Add 10 g salt and 50 g water, mix, a few stretch and folds.
Six stretch and folds after 20, 20, 20, 30, 40, 40 minutes (total 2:50), then shaped the boule and let it proof 3:30 in room temperature (71 F).
It was baked on pizza stone in steamed oven- 10 minutes in 465 F, then 30 in 410F.
The crust is too thin for my liking however its crunchy and nicely browned.
As for the crumb it's extremely light and airy, there's almost no chewiness there. The bread seems to be a little over proofed.
I'd appreciate any comments on the above, this is my first attempt on sourdough spelt and honestly I'm surprised it didn't turn out to be a disaster :)
Comments
Your loaf looks good to me... maybe a bit overproofed, but not by a lot - you got some oven spring and the crumb doesn't show signs of collapsing. I'm sure you noticed the dough spread - to be expected with spelt. The crumb is open and even. If you want it more chewy, perhaps use bread flour, rather than AP - may get a bit heavier crust, too.
But, the good part - how does it taste? I bet great - enjoy!
Cathy
Your bake was quite good actually,love the scoring, so fret not. When I saw your post this morning, it kinda of reminded me about a loaf of Vermont SD that I churned out about two weeks ago (Please feel free to check out my blog anyway). Though, I noticed 'our bakes' have something in common. There's an air pocket at the top of the bread, which coincidentally looks almost identical to mine....this is due to your shaping technique. Don't be afraid to put in a little 'assertiveness' during shaping,be firm. Not only that problem as such will disappear, you will have a better tension on the dough surface too, which is vital! If you need to improve on oven spring, increase dough hydration gradually, slap and fold for 10 mins or so and spend some effort on stretch and fold too. Trust me, it'll pay off handsomely. I wouldn't be baking good breads if it was't for the valueble pointers from TFL community. Just stay open-minded and you will sure enjoy the whole journey of bread baking.
Regards,
FrugalBaker