Impromptu Honeyed Spelt, Kamut and Bulgur
Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.
Makes one batard
25 g Spelt flakes
25 g Kamut flakes
25 g bulgur
25 g honey
100 g boiling water
250 g unbleached flour
60 g high extraction Spelt flour (Mill 65 g spelt berries and sift)
60 g high extraction Kamut flour (Mill 65 g Kamut berries and sift)
240 g water
7 g salt
120 g 100% hydration levain (3 stage)
10 g yogurt
pinch of yeast
- Mix the spelt, kamut and bulgur with the honey. Pour the boiling water over and let sit till cool.
- Place the 240 g of water in a mixing bowl. Add the unbleached flour with the kamut and spelt flour and mix until there is no dry flour. Let autolyse for about 45 minutes to an hour.
- Add the salt, the yogurt, the levain and the add-ins as well as the pinch of yeast. Mix on the second speed of a stand mixer for about 5 to 6 minutes.
- Remove the dough to a plastic tub and do stretches and folds every 30 minutes for 4 sets. Do two more sets on 60 minute intervals then place in the fridge for a couple of hours.
- Tip the dough out on the counter, sprinkle with flour and then shape loosely into a batard with a dough knife. Let rest one hour.
- Do a final shape into a batard and place into a banneton sprinkled with rice flour, as well as spelt and kamut flakes. Cover and put in the fridge overnight (~10 hours).
- The next day, bake in a graniteware roaster (line bottom with parchment paper) at 450 F for 30 minutes, and then at 425 F for 17 minutes.
Oven spring could definitely be better. I believe that the daughter is taking this one to work so there may not be a crumb shot.
ETA: We sliced it here for her to take so here is the crumb.