Turbo Spelt-Wheat Bread
I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY.
1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.
2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.
3. Added 21g salt, scant 1/2 tsp instant yeast and 360 g of 80% hydration levain. Considering what happened next, I probably did not need the yeast. Used pincer and folds method to incorporate.
4. Did 3 sets of folds at the beginning of fermentation. Dough should have taken 5 hours to rise 2.5 times it volume but it was done after 3 and a half hours.
5. I divided it, shaped and put into proofing baskets. I forgot to put spelt flakes in as I used the sifted bran in the baskets. Into plastic bags and then the fridge they went for a planned 12 hour nap.
6. Almost three hours later, I decided to take a peek to see how they were coming along. I was shocked to see them fully risen. I did the poke test and the dough slowly sprang most of the way back.
7. I rushed to turn in the oven and heated it to 500F. I gave it another 15 minutes once it reached temperature before I dropped the loaves on parchment rounds in the preheated DO. Baked at 500F for 20 minutes, dropped temp, waited 10 minutes before removing the lids, and baked for another 25 minutes.
I think the loaves were very slightly over proofed. I got decent oven spring but not huge. Thank goodness I checked those loaves before I went to bed. These would have been a disaster if I had waited till the morning to bake. I will post a crumb shot when they get sliced.
Comments
I am super happy with the crumb on this bread. I finally got something like I was wanting out of the Tartine 3 recipes. I now realize that Robertson's methods and quantities just don't work for me. I will take his combinations of ingredients and use them as substitutions with Ken Forkish recipes and hopefully continue having success with it.
consistency in the fridge while proofing. Using 92 F water would only make things exponentially worse:-) Good thing you looked in the fridge after 3 hours!
It turned out great though - so no worries. Just think what it would have been like in AZ at 100 F ambient:-) Usually people have much more of a problem with Forkish recipes, times and methods than Chad's though.
Well done and happy baking
have more trouble with Forkish recipes than with Robertson's. I have the totally opposite problem! I wonder if because my room temp is similar to Forkish 70-72F rather than Robertson who says his room temp is 80F. I cannot imagine trying to live, never mind trying to bake at 100F. I would be hiding in the coolest spot in the house and not coming out (no air conditioning in this house). I start complaining when it hits around 80-85F!
here seemed very hot. It hit 100 F in March. Then a few years later it hit 122 F in June and then there was a year when we didn't have a monsoon and we had over 150 days in a row over 100 F - killer! But your blood gets thinner and as you get older, the heat is helpful for ruined joints, aches and pains. We don't even think about turning on the A/C in the upper 90's now. Even when the A/C is on, we set the temperature for 78-84 F since the humidity is near zilch except for monsoon - nothing is as bad as humidity.
I used to fly from Phoenix to Miami every Monday for a couple of years. It would be over a hundred in the morning here at 8 AM but only 92 F in Miami in the afternoon when I landed at 4 PM. As soon as I stepped off the plane, I was immediately soaked from sweat from head to toe. The airport smelled like a huge moldy bath mat. it was terribly uncomfortable in the extreme. Loved the stone crab though. You just couldn't be outside at all unless you were on the beach in swim trunks getting the onshore breeze! I'll take 110 F any day here - plus it hardly ever rains unlike Miami:-) Both places prove that people can get used to anything weather wise!
You just have to learn to learn a baking method that works when the kitchen is 86 F. The fridge it your friend! What takes Forkish 12 hours takes 2-3 here but the winter time it is perfect for Forkish baking when the temp in the kitchen is 64 - 68 F all day long - but still his times are off quite a bit even then. His kitchen has to be 60 F. Whole grain porridge breads of T3 are a totally different thing for sure and far removed from SFSD style white breads that made both Chad and Forkish famous.
You just go from your air conditioned house, to your air conditioned car, to your air conditioned job and back again here. The electric bills can be the real killer in the summer. One look at them and your heart can literally stop:-)
We were in Ephesus, Turkey last June and it was around 100-104F but the air was dry so it was somewhat tolerable under an umbrella but we were very happy to get back unto the air conditioned ship.
Here where I live, even though we are next to Lake Superior, the air tends to be dry winter and summer so we are pretty lucky in that sense. However, we never see temps that go into the 100s. And so far, so good. I don't have any aching joints and that herniated disk in my neck is healing quite nicely with physio therapy. ;-)
Back to Folkish's times, the thought just struck me that I keep my dough in a bucket on the granite counter. I know that stone tends to pull the heat or cold for that matter, out of whatever is sitting on it. The counter is significantly cooler than the ambient temperature so maybe that is why his times work for me. I will have to try keeping the dough on my maple counter and see if there is a difference.