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