The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honeyed Spelt & Oat

rushyama's picture
rushyama

Honeyed Spelt & Oat

Hello, TFLers -- I'm a longtime lurker and relatively new sourdough baker. I've learned a lot from this site and am hoping to start logging some of my bakes here to learn even more from some of you!

This is my most recent bake, the honeyed spelt and oat from Sarah Owen's Sourdough cookbook. I've tried a few of her breads and have been quite pleased with the results. I mostly stayed true to the recipe, though I swapped out half the bread flour for AP just because I prefer the texture. I also autolysed the flours, soaker, honey, and water for about half an hour before adding the leaven. Overall I probably added an extra 3-5% water.

This made two small-ish loaves; the first I cut into about 5 hours after baking and it was still a little gummy. This one I waited a full day and the texture had set up quite nicely:

Things I would do differently for the next bake:

  • Try to stretch bulk a bit longer. The dough felt aerated but I think I could have stretched it another 1/2 - 1 hour. I had quite massive oven spring, which I think is from slight underproving (?); please correct me if I'm wrong!
  • Let dough sit at room temperature a little longer before refrigerating overnight. I'm finding I prefer to bake straight from the fridge because scoring is much easier.
  • Bake a bit hotter. I should also take the internal temperature just to see where I'm at. These were 5 minutes at 550 dropping to 500; 20 minutes at 450; 15 at 430. Next time I'll keep it at 450 the whole way, I think. 
  • Definitely wait the full day to cut! I was surprised at what a difference it made.

Overall I very much like this bread, particularly toasted with jam!

 

 

Comments

Lechem's picture
Lechem (not verified)

One of my favourite recipes.

Bon Appetit

rushyama's picture
rushyama

It is indeed a winner. I have also enjoyed the smoky chili bread and the butternut squash bread from the same book, though this one will probably be in the rotation most often because it is so versatile.

Lechem's picture
Lechem (not verified)

I keep returning to this one. I've done it with rye and barley flakes too.

This is a firm favourite.

Ru007's picture
Ru007

Thats a great looking bake :)

Well done. I don't think you over proofed it at all. 

I'm really looking forward to seeing more of your bakes here.

Ru

rushyama's picture
rushyama

I really love the flavor and texture of this bread. I was wondering if maybe it was a little under proofed, because the oven spring was much more intense than I expected. Or maybe it's my scoring, haha. In the end, I'm happy with the crumb and will be happy if I can have similar results the next time I bake this!

PalwithnoovenP's picture
PalwithnoovenP

I also prefer the texture AP lends to these kinds of breads. Crust and crumb are very nice. I think it's just proofed right. I'm sure more experienced folks here can help you. :)

rushyama's picture
rushyama

I appreciate your kind words! :)

Bread1965's picture
Bread1965

Rushyama, your bread looks terrific! Would you recommend the book?

 

Bake happy - bread1965!

rushyama's picture
rushyama

Bread 1965 -- I do recommend the book. I've made three breads from it and found them all very tasty, plus the recipes are easy to follow. There are also cakes / pastries / other non-bread sourdough applications which I haven't tried but sound interesting!