The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Spelt Ricotta Bread

isand66's picture
isand66

Whole Wheat Spelt Ricotta Bread

This was a pretty simple bread for me, with 80% freshly ground whole flour between the spelt and the whole wheat.

The ricotta cheese added a nice softness to the crumb.

The bread turned out great with a nice whole grain flavor and made perfect grilled bread.

Formula

Download the BreadStorm File http://bunfiles.breadstorm.com/bunfiles/LQY4X9/MQ7DLT/

Grilled with some EVO and fresh mozzarella

Smoked Ribs with homemade barbecue sauce

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), ricotta cheese and olive oil and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

At least someone is getting some use out of the screen-house this summer :)

Comments

Anne-Marie B's picture
Anne-Marie B

It looks great. I also love baking with ricotta. Enjoy!

isand66's picture
isand66

 Glad you like it.

Happy baking

Ian

Yippee's picture
Yippee

He's no longer the only one who shows off mouthwatering ribs! Everything looks so yummy, Ian! The doggies are so cute!  And nice photos, too!  New camera?

Happy Baking!

Yippee

isand66's picture
isand66

glad you like the bread and ribs.  Not sure I can hold a candle to most of DA's cooking though :).

camera is actually my IPhone 7 instead of my usual Nikon DSLR.  For quick photos it does come out pretty good.

Max and Lexi do enjoy themselves :).

thanks again for your kind words.  It's always nice to hear from you.

Regards,

Ian

 

dabrownman's picture
dabrownman

Wonder Bread they used to serve with them at every rib place in KCMO.  At least one fo the black ones is licking their chops for a rib bone or two.  Lucy likes you keep getting more whole grains in your bread and going darker - she is pretty much Darth Darker though:-)  I like the cheese toast too.  How can that ever be bad?  Lucy needs to get some more cheese back her breads....Well done and happy baking Ian - Lucy loves to see the black ones! 

isand66's picture
isand66

Thanks DA!  This sure was better than Wonder Bread.  Can't ever understand why you would ruin some good BBque with that sponge.

I was very happy with the flavor on this one and the ricotta really gave it a nice soft crumb which is what I was after.  The cheese toast was little pearls of mozzarella melted on the bread spread with EVO.  Good enough to eat alone for dinner :).  I hope Lucy is keeping her paws off of the pavement...I hear it's so hot you don't even need any charcoal or gas, just stick a grill grate on the pavement and you are good to go!

The black furry ones told me to invite Lucy to come join them at the doggie beach. Lucy can keep Max company as Lexi romps through the water :>

IceDemeter's picture
IceDemeter

...and the bread and ribs ain't so bad, either!  Damn, those fuzzballs of yours are cute!

Your "simple" bread turned out with exactly the kind of crumb that I love the most, and is almost enough to tempt me in to trying again with an enriched dough (they defeat me every time).  I am currently trying to get a handle on the whole porridge thing, by most carefully following  your method of cooking them, but I haven't quite learned to double-check the weight afterwards to balance out the overall hydration.  Ah well - until I get that worked out, I can drool over your wonderful combinations.

All the best to you and yours, many scritches to all the furry ones, and keep baking happy!

isand66's picture
isand66

So glad you like the post.

I'm sorry to hear you are struggling with the porridge bread.  Feel free to send me a message and I will try and help you if I can.  If you follow one of my formulas you shouldn't have to worry about calculating the hydration.  Hold back some of the liquid from the main dough and only add it after the autolyse if the dough is not too wet for your liking.  I use a lot of freshly ground flour which absorbs liquid at a different rate then store bought flour so you need to keep that in mind.  Are you using your own flour or mostly store bought?

In any case, you should try this formula as I think it's rather easy and you will like it.

Max and Lexi are too damned cute and they know it!  Lexi loves her treats and has become quite the accomplished actress.  When we are going for our daily walks she will stop walking, and lay-down on the ground pretending to be too exhausted to go on until I give her a treat :).

Happy Baking and Holiday Weekend.

Ian

IceDemeter's picture
IceDemeter

thanks for your very generous offer of assistance!

Your porridge method is perfection - and I only have an issue with it when I don't pay attention to the fact that different grains absorb liquids at different rates on different days...  and hadn't thought to hold some water back from the autolyse / final dough mix until AFTER I weigh the final porridge to see how much water was absorbed.  My lack of attention to that tiny detail last week had me end up playing with a dough that was just over 102% hydration including the porridge.  It was fine when first mixed, but became somewhat entertaining when they'd had some time to ferment together, and "share" the hydration, as it were...  Gotta love the "learning moments"!

I hope that all of your clan, both fuzzy and servant-to-fuzzy, are having a wonderful day celebrating!

isand66's picture
isand66

thanks for the well wishes.  The fur balls are very happy the bombardment is over :). Please don't hesitate to ask any questions as I'm glad to help.

Regards

Ian