The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1st try on "36 Hour Toasted Porridge Spelt Bread"

rudirednose's picture
rudirednose

1st try on "36 Hour Toasted Porridge Spelt Bread"

Hi all!

I saw this Bread from Ian "isand66" and could not resist to bake it!

toasted_porridge_spelt_loaf

The loaf (Ian's design is better ;-))

toasted_porridge_spelt_crumb

The crumb ...

toasted_porridge_spelt_crumb_detail

... in detail.

I scaled down the formula to 500 g total flour and so all ingredients. Made on my baking steel in convection mode.

It is a great bread, beautifull flavor, nice crust!

Thank you, Ian!

rudi

 

 

Comments

isand66's picture
isand66

Great job!  So glad you had a chance to try it.  Looks like you got a nice moist crumb.

Regards,

Ian

rudirednose's picture
rudirednose

Hello Ian,

thank you!

Yes, the crumb is wonderfull nice moist.

This morning I had 3/8" slices good toasted, crust very dark, crumb nice brown, warm, with melting fresh butter and seasalt direct from the mill - heaven! With thin slices of smoked ham on top (butter below!) 7th-heaven! ;-))

I think, there is a special fine flavor comming from the Barley!

Kind regards,

rudi

IceDemeter's picture
IceDemeter

Ian does put together some seriously tempting flavour combinations, and makes them look soooo easy....

I've tried, too, and know that it's not nearly so easy as he makes it look, but from the shots here it looks like you just nailed it!  Well done, and keep baking happy!

rudirednose's picture
rudirednose

Thank you, IceD

Yes, you're right! There are (minimum) tree things to "naile" such a "baroque recipe" (as Toad.de.b named it):

the excellent formula (Ian's!), an exact "mise en place" (my wife told me, she is a prof-chef) and a little bit experience. And a great portion of luck! ;-)

happy baking!

rudi