The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Cherry Pecan SD Bread

isand66's picture
isand66

Spelt Cherry Pecan SD Bread

I just received my delivery of 25 pounds of spelt berries so obviously I needed to use some in my next bake.

I combined the fresh spelt sifted once after milling with my Mock Mill 200 with some French style flour from KAF, left-over mashed potatoes, pecans and fresh cherries.  I made one big miche this time and was very happy with the results.  The crumb is nice and open and moist and the 57% spelt in this formula really shines through with a nice nutty flavor to go along with the pecans.  This one is a keeper and worth trying.

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 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), and mashed potatoes and mix on low for 4 minutes.  Next add the chopped nuts and cherries and mix until incorporated.  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.

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 535 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.

Here are a few garden photos for those of you interested.

Comments

Danni3ll3's picture
Danni3ll3

The bread, the crumb, the flowers and especially that gorgeous bowl/platter. Any chance you can take a picture without the loaf in it? 

I would love to make something like that at pottery. 

isand66's picture
isand66

Glad you like it.  The pottery is done by an artist at Sailing Adrift Studios.  She does amazing work and sells on Etsy.  I will take some photos of the bowls we own for your inspiration.

Regards,
Ian

Danni3ll3's picture
Danni3ll3

That bowl totally caught my eye!

isand66's picture
isand66

Danni3ll3's picture
Danni3ll3

Is the last one the blue one in your first picture?

isand66's picture
isand66

that's the one.  She is an amazing artist and her work sells out very quickly.  

dabrownman's picture
dabrownman

Nothing like a flower garden to brighten your day!  Yours is beautiful!  It made my day!  Wasn't supposed to rain today but a dust storrn blew in right before sundown and now there is thunder and lightening ......but so far no rain?

Lucy sends her best to the slack ones and the 5 furry kitties!  Well done and happy baking Ian

isand66's picture
isand66

Glad I could brighten  your day a little.  I hope you get some more rain as I'm sure you can always use it but not too much.

Max and Lexi were so tired from all the humidity they didn't want to get up this morning at 6:20 AM and go for their walk.  We have rain in the forecast most of the week, but we lucked out yesterday and only had some morning showers and late afternoon showers. We were able to go on a nice lighthouse cruise out of Greenport which is on the North shore on the end of LI.  It was lots of fun.

Give Lucy a belly rub and say hello from Max and Lexi.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

That sounds like a lot! My first and latest order includes 50 lbs of grains in total, where spelt accounts for 10 lbs. Yet I already had a hard time finding a place in my tiny flat to store them. And don't get me started on the risk of pest contamination (though I'll freeze all of them for 4 whole days)!

Spelt remains my favourite grain so I'm sure I'd love the taste of this bread. The crumb looks soft and open. Also, the purplish-pink crumb is to die for!

Though I like white lily the most, the orange-red ones are truly beautiful too. Your garden is really blossoming now that I want to invite myself over for a visit :)

isand66's picture
isand66

I'm sure the big bag of grain is going to last a while.  I should probably get a large bucket with a top to store it, just in case....

I was very happy with the way this one came out.  The cherries added a lovely red tinge to the bread and since I love pecans it is a great combo.

Glad you like the lilies.  My wife loves them and we have so many I lost count :).  2 of them grew to about 7 feet tall this year too!

Happy baking!

Ian

nmygarden's picture
nmygarden

Ian, you hit all the marks with this one - a spectacular bread, displayed in a gorgeous piece of artisan pottery, surrounded by your garden at peak season. What a treat for the eyes! 25 lbs of spelt berries will surely last for a while - how do you keep them?

Tillie and Daisy send their best to the East Coast Gang! Enjoy a beautiful summer!

Cathy

isand66's picture
isand66

So happy you like everything.  I'm starting to get sad since the flowers are not going to last too much longer, but it's nice to enjoy them while you can.

Right now the spelt berries are in their original bag just folded over, but i think I will get a large bucket with a sealed lid from Home Depot or Lowes which should be a better choice.  I know Breadtopia actual sells the berries in 35 pound buckets, but their shipping rates are crazy so I was able to find these on Amazon with free shipping for a very good price.

Happy Baking.
Ian

dmsnyder's picture
dmsnyder

Like Danni, it was the colander/bowl that first caught my eye, but there is a lot of beauty in this set of photos.

The bread sounds like  it would be delicious with a nice roquefort, both visually and tastewise.

Happy baking!

David

isand66's picture
isand66

so nice to hear from you David.  Glad you like the bread and the bowl.  I agree about the cheese...that would be a perfect pairing along with a nice glass of wine.

Curious how you are liking the Mockmill.  I love mine and have been sifting with a # 40 sieve and then remilling with excellent results.  

Regards,

Ian

dmsnyder's picture
dmsnyder

I have a Groth 1994 open at the moment that would be a contender. It's very dry and still surprisingly fruity, for its age.

I am totally enamored of my Mockmill 100. It is plenty fast for my needs. I have yet to mill more than 300 g of grain at a time. I did buy a #40 sieve, but I have yet to play with it. I am enjoying 100% extraction flours for now. I have also not tried re-milling. The MM100 mills quite fine in a single pass. I suppose re-milling sifted out bran would yield a more open crumb, but I am not unhappy with what I am getting now. 

David

dabrownman's picture
dabrownman

Talk about  special occasion!  People don't realize that a $20 bottle of wine now becomes a very nice expensive one in 15 years that can't be beat...... if you have a cellar. 

trailrunner's picture
trailrunner

Everything..don't even know where to start. The bread the gardens and the lovely bowl. I never think to use all my pretties in my pics....will have to work on that !  Are those fresh sweet cherries or dried ? I use the wonderful Wisconsin sweet dried cherries sometimes. We love them . Your bakes are always so consistent and inventive. Love it. c

isand66's picture
isand66

So happy you like the bread, gardens and bowl.  I would love to see some of yours as well.  I used fresh cherries which is why the color came through so nicely.  You can certainly use dried cherries as well but won't get the deep color.

Regards,

Ian

PalwithnoovenP's picture
PalwithnoovenP

The crumb is the best! The purple color and the cross section of the pecans, a work of art! Did that color all came from the cherries? The flowers in the fourth to seventh photos are my favorite? What are they? I wish it is summer here too or at least sunny, it's been just rain and flood for the past few days.

isand66's picture
isand66

So glad you like this bread.  Yes, the color did come from the fresh cherries.  The flowers are assorted lilies and the last photo is an Echinacea.

Sorry you have so much rain, but hopefully it will move into the next season soon!

Happy Baking.

Ian

Ru007's picture
Ru007

The crumb looks amazing. It's like the perfect openess, and the colour is stunning too! I'm a sucker for pecans, so I'm sure it's a yummy loaf.

Your garden looks great, the colour of the flower in the first image matches the colour of the crumb :)

Great post Ian

Happy baking 

Ru

isand66's picture
isand66

Always appreciate your kind words.  I remember So said you are a nut...err. I mean you love pecans 😬.  I was very happy with the crumb on this one and the taste is just right.

It was a happy accident that the hydrangea matched so nicely although it may have been a subconscious choice 😎.

Regards,

Ian

pmccool's picture
pmccool

You know, a few chunks of dark chocolate in there wouldn't hurt anything, either. 

Paul

isand66's picture
isand66

Now that's just crazy 😜 talk!  

I'm sure that couldn't hurt though!

Regards

Ian

MKK's picture
MKK

Golly! Chanced upon this page and happy to see all my favourite ingredients.  But I'm curious.  Why the super high inoculation at 74%?

isand66's picture
isand66

I am not sure my formula is being calculated correctly.  In any regards this is the same basic formula I follow for most of my bakes and it works great for me. 

Regards,
Ian

MKK's picture
MKK

i double checked and yes your calcuation based on bakers' % is correct. It does make sense to me for potato recipes. Although I usually add 59% inoculation for 100% purple sweet potatoes. 

 

Thanks for for the awesome post and inspiration ! I've got lotsa cherries and pecans to clear :-)

MKK's picture
MKK

:-)

isand66's picture
isand66

I am glad I could inspire you.  Be sure to let me know how it comes out if you try your own version. 

Regards,
Ian

MKK's picture
MKK

I normally share over there.

2-tone purple sweet potato.  (sorry don't know how to add pic)

 

isand66's picture
isand66

love the scoring and crumb is great.  I also follow about 5 different FB groups as well.