The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Coffee Sourdough

isand66's picture
isand66

Spelt Coffee Sourdough

   I don't like drinking coffee, but I do like the flavor in food including bread.  I thought the nice nutty flavor of freshly ground and sifted spelt flour would go well with the earthy coffee flavors and I wasn't mistaken.

I added some Greek Yogurt to soften the crumb a bit and also some real Vermont Maple Syrup to add a touch of sweetness.

This ended up with a nice subtle coffee flavor and tasted as good as I expected.  The crumb was moderately open and soft as desired.

Formula

Download the BreadStorm File Here

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 coffee 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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, and maple syrup 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 78 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.

[caption id="attachment_4532" align="alignnone" width="490"] Mr. Squirrel was hiding from Max and Lexi on our walk the other day.

 

Comments

Yippee's picture
Yippee

Hi, Ian

What a coincidence that I was thinking of using coffee in the ingredient as well! Nice crumb and scoring, and I take your words that it's tasty! The variety of flours you've experimented in your bakes is eye-opening!

Happy Baking!

Yippee

isand66's picture
isand66

Great minds think alike!  This one was very tasty.  I look forward to seeing what you came up with using coffee as well.

Happy Baking and enjoy the rest of the weekend.

Regards,
Ian

Danni3ll3's picture
Danni3ll3

I, too, love coffee flavoured things but can’t stand coffee itself. It smells so good but tastes so bad! I can imagine it would be incredible in bread!

isand66's picture
isand66

Thanks Danni. 

I hope you give adding some coffee to one of your bakes a try soon.  It does add an interesting flavor that is worth experiencing for yourself.

Regards,
Ian

kendalm's picture
kendalm

Love the patterns and also can almost imagine the flavor especially seeing the color of the crumb, just trying to imagine what woyld be good with this bread something sweet maybe ?

isand66's picture
isand66

Glad you like the bake.  I've been eating a slice with cheese for breakfast all week and did some grilled bread rubbed with olive oil and covered in melted mixed cheese.  I hope you give a version of it a try if you get a chance.

Happy Baking!

Ian

suminandi's picture
suminandi

i used it on my bread this weekend. Did not look as nice as your loaves, but got compliments from my friends and family. Thanks for sharing. 

isand66's picture
isand66

I'm glad I could inspire you.  We are our own worst critics :).

IceDemeter's picture
IceDemeter

might make up for you being some kind of strange heathen who *gasp* doesn't like coffee!  I'm even more particular about my coffee than I am about my bread, so I guess I just expect everyone else to be the same...

I'm glad that you ended up with a flavour that you enjoyed, to go with your standard stunning crumb and crust!

Nice that the fuzz butts have some rodents to keep them entertained when they are well away from your place on a walk --- and I trust that between all of them you can count on your property being fully pest free! 

All the best, Laurie

isand66's picture
isand66

I do like coffee ice cream and if you put enough sugar and whipped cream in it I have been known to drink a coffee flavored frozen drink from Starbucks :).

Appreciate your comments and you're right, the squirrels are always on high alert around here.  Last year they caught one off guard and were playing tug of war with the poor squirrel.  I managed to chase them away but he was so dazed he tried to escape by climbing up a tree and let's just say the end result was not good :(.

Look forward to your next bake.

Happy Baking!

Ian