50% W/M Spelt with White Spelt and 50% Greek Yoghurt
50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt
Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.
w/m spelt 220g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g
i mixed this dough by hand on the bench and it did require a good bit of extra water more than stated in the formula which was counting the yohgurt as liquid and with the water was 65% i added more than 20 g which would have bought the hydration up to 70%. mixing completed at 11.45 and it then proved for 2 hours 13.45 and as i was going to be giving my grand nephew a driving lesson in the mid afternoon decided to place the shaped loaf into a banneton right side up into a plastic bag and into the fridge. Upon my return it had proved quite nicely and was tipped into a cold dutch oven and then into the hot oven at 5,20 baking for the first 12 minutes with the lid on then the rest of the bake with it off.
it is a lovely soft textured and flavoursome bread that should have great keeping qualities, if it last that long.