The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Spelt and Rye (77% hydration)

T. Fargo's picture
T. Fargo

No Knead Spelt and Rye (77% hydration)

No Knead Spelt and Rye Bread (77% hydration)

Poolish:

  • 50 g Spelt Flour
  • 50 g Dark Rye Flour
  • 50 g AP flour
  • 165 g Water
  • 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

  • 300 g Bread flour
  • 50 g Spelt
  • 50 g Dark Rye
  • 50 g Molasses
  • 5 g Ground Caraway seeds
  • 11 g Kosher Salt
  • 110 g warm water
  • 100 g Whole milk

Method:

Combine dough mix and Poolish, autolyze for two hours and then refrigerate overnight.  Remove from fridge and allow to rest 2 hours.  Sprinkle dough with flour and remove to floured bench.  Stretch and form into ball and then place in heavily floured Banneton to proof until doubled.  Sprinkle with cornmeal or polenta and then turn onto parchment lined pizza peel.  Place on baking stones in preheated 450°F oven and add steam (1-1/2 Cup boiling water in steam tray) for 15 minutes, then reduce heat to 425°F for 20 minutes, or until instant read registers 205° to 208°F.  Rest on wire rack until cooled.

Comments

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

T. Fargo's picture
T. Fargo

... with the Banneton / Brotform advice.  It worked out perfect.  This loaf is cooling right now, but I will update with another picture after I cut the loaf open.  I can't wait to throw some ham on these slices!  Can you imagine this with some Welsh Rarebit? Oooo.... I fond of the Fondue, do you?

joc1954's picture
joc1954

that I would love to taste it right now. I like to use whole grain rye flour home milled in almost all my breads. Right now I am at a business trip in Northern Germany and I had opportunity to eat great rye breads. Your looks really delicious.

Happ baking T.Fargo,

Joze

T. Fargo's picture
T. Fargo

  I was in Germany 3 years ago for my niece's wedding and also for my wife's and her twin's (zwilling!) birthdays, not my first time there, but miss the Weizenbrot.  And the Pretzels oder Laugenbrot, und der Donauwelle, und... okay, the list is long :)

Safe travels!

Lechem's picture
Lechem (not verified)

And what a way to break in a banneton with such a lovely bake. 

I love Spelt and Rye with all those add-in and have bookmarked your recipe.

T. Fargo's picture
T. Fargo

  Made it with levain, but I need to strengthen it with a few more feedings.  I also want to adapt this to a bagel recipe, as  a colleague of mine raves about the sourdough bagels he used to get in Cali while in the Navy. Thanks for the sound advice, once again.

Danni3ll3's picture
Danni3ll3

That looks like an awesome, tasty loaf! Love the banneton. I wish I had a few.

T. Fargo's picture
T. Fargo

 to get a couple more.  I found this one on Amazon.

STUinlouisa's picture
STUinlouisa

Bet it is plenty tasty. Looks like the new banneton released nicely. 

 

T. Fargo's picture
T. Fargo

 the loaf with some cornmeal and placed parchment over, then the pizza peel and inverted the whole thing clamped together.  The same technique is used when unmolding flan, sticky buns or an upside down cake.

PalwithnoovenP's picture
PalwithnoovenP

I never thought this is possible for a no knead loaf.

T. Fargo's picture
T. Fargo

Portus's picture
Portus

... in the recipe; is this to be read as fresh, active dry or instant dry yeast? Thanks in advance.