The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

15% spelt, 15% rye whole grain SD experiment

joc1954's picture
joc1954

15% spelt, 15% rye whole grain SD experiment

This is another experiment in preparation for bread evaluation this Friday. 15% whole grain spelt, 15% whole grain rye, 70% AP flour,  8.5% of starter from AP flour @100% hydration, allover hydration 72%. Rye and spelt grains were freshly milled at home. BF for 3.5 hours at dough temperature 28dC. After adding 2% salt after 30 minutes from initial mix I used Trevor's "stretch and scoop” method for about 8 minutes with a short brake and then S&F at 30 minute interval. Preshape, 30 minutes bench rest, final shaping in a boule and immediate retard for 16 hours and then usual baking straight from fridge. The crust was just perfect as I wanted to be, the crumb was extremely soft and very open for 72% hydration. Due to used AP flour the crumb was really fluffy and not chewy at all.

Happy baking, Joze

Comments

dabrownman's picture
dabrownman

huge ones for stuff to fall through.  We love soft, moist, glossy crumb too!  This one has to be tasty too - 4 for 4.  Well done and happy baking  

joc1954's picture
joc1954

I think I never had before so evenly distributed right size holes across the crumb. I agree that thew are really not too big that toppings would fall through. My wife always jokes that she is already well trained to spread butter and jam around holes :-)

Happy baking DAB!

Joze 

alfanso's picture
alfanso

Good looking boule.  I don't think I've ever seen a score like this one before.  A good warm-up for the competition.  Good luck.  alan

joc1954's picture
joc1954

From time to time I just score like on this loaf. However, for the competition I will have to score differently because the judges also evaluate the outside and roundness of the boule. Unfortunately this kind of scoring makes the loaf somehow elliptic what is not good and you may loose some points.

The other problem are big holes in the crumb so I will have to degas thoroughly the dough before final shaping in order to get more even crumb.

This time the judges will be different again and I don't know what to expect regarding sourdough. I am not sure if there will be any other loaves leavened by SD besides those ones from me, my wife and my daughter. If judges are not familiar with SD (what is quite likely) they can evaluate bread in a strange way. One of the corrections for resolving this kind of problem is making dough with poolish preferment and with smaller quantity of SD levain so SD can become like an "add on" to the dough and bring all good effects, but the sourness will be really minimal. That's my plan for now, but how it will turn out will be known on Friday evening or Saturday when I will get the results.  Definitely I will prepare a blog post about everything. Maybe this will inspire somebody to organize this kind of event also in other countries.

Happy baking Alan!

Joze 

dabrownman's picture
dabrownman

years ago in a different state so it has to be over 30 years ago, and the judges thought the bread was spoiled and not fit to eat.  Now they have many SD categories to enter..... so you never know what judges will do:-)  But it is much more likely today the judges will at least know what SD is and what it should look and taste like.  Good luck.

PalwithnoovenP's picture
PalwithnoovenP

I'm sure you can do it! I really love non-chewy loaves. Maybe you can use your yeast water together with SD like what uncle dab does for a 100% naturally leavened bread with minimal sourness.

Good luck!

Ru007's picture
Ru007

It looks perfect, that crumb is enviable :)

What is the bread evaluation about?

Well, in any case i'm sure you'll do great! We're all cheering for you!

Happy baking!