[2017-05] Sourdough with Spelt Levain
Unrelated to this loaf, I am planning on baking a loaf for a coworker who has some wheat issues. She's had modest success tolerating a very long-ferment sourdough loaf that I prepared for her (taking pains not to incorporate any unfermented flour along the way), and I'd like to now try an all-spelt loaf for her as an experiment. Thus, I needed to split off my wheat-based starter into a spelt variant, and rather than waste precious spelt, I thought I would make the most of the transition.
So THIS loaf is a pretty much plain, standard sourdough, but made with an overnight spelt levain. The levain was mixed at 100% hydration, and I had a tablespoon or two left over as a seed for an all-spelt starter.
The recipe is as follows:
- 500g KA Bread Flour
- 350g water (77°)
- 150g spelt levain @100% hydration
- 13g kosher salt
Stretch & folds happened at 30 minute intervals for 3 hours. Skipped bench rest (I was running short of time) and formed the loaf, which then proofed overnight for ~9 hours in a cool kitchen. Baked covered @ 500° for 20 minutes and uncovered @ 450° for 13 minutes.
I think this is one of my better crumbs, and the spelt seemed to add some extra tastiness -- hard to articulate, maybe more nutty?