We had an International Food Fair (Again)!
Sprouted spelt was used in this bake because… well, that was all I had on hand at the moment. See! It’s wise to sprout some grains ahead of time in case you don’t have time to do so someday :)
Sprouted Spelt & Red Fife Wheat SD
Dough flour (all freshly milled):
120g 40% Whole red fife wheat flour
120g 40% Whole spelt flour
60g 20% Sprouted spelt flour
4g 1.33% Starter
38g 12.7% Bran sifted from dough flour
38g 12.7% Water
262g 87.3% Dough flour excluding flour for leaven
133g 44.3% Whey
100g 33.3% Water
80g 26.7% Leaven
5g 1.67% Salt
302g 100% Whole grain
273g 90.4% Total hydration
Sift out the bran from dough flour, reserve 38 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 9 hours (23.5°C).
Roughly combine all dough ingredients except for the salt and let it ferment for 15 minutes. Fold in the salt and ferment for 2 hours 15 minutes longer.
Preshape the dough and let it rest for 20 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
For whatever reason, the dough spread in the oven. The crumb is not bad for whole grain bread with sprouted grains though.
Before tasting the bread, I thought it’d surely be very sour as the leaven smelled pretty acetic. However, it turns out to be rather balanced in flavour: both sweet and sour but not too much of either. As with all bread with sprouted spelt, this loaf filled the house with a pleasingly malty aroma.
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