The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two SD Loaves Starting This Week!

Elsie_iu's picture
Elsie_iu

Two SD Loaves Starting This Week!

OK… Can we all forget about the crust and focus on the crumb instead? I was hoping that the weak dough would gain some strength itself with time… Yet it didn’t. Oops…

 

 

50/50 Red Fife & Spelt Walnuts SD

 

Dough flour (all freshly milled):

150g      50%       Whole red fife flour

150g      50%       Whole spelt flour

 

For leaven:

12g            4%       Starter

44g       14.7%       Bran sifted from dough flour

44g       14.7%       Water

 

For dough:

256g      85.3%       Dough flour excluding flour for leaven

221g      73.7%       Water

100g      33.3%       Leaven

5g          1.67%       Salt

 

Add-ins:

30g        10%        Toasted walnuts

 

__________

306g       100%       Whole grain

271g       88.6%       Total hydration

 

Sift out the bran from dough flour, reserve 44 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours (24°C).

Roughly combine all dough ingredients and ferment for 2 hours 30 minutes. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 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.

 

 

The crumb is quite open despite the collapsed structure. You never have to worry about getting a close crumb with spelt bread :) Taste is sweet for a loaf with no sprouted flour. There is only mild acidity, which is probably owing to the use of Red Fife wheat instead of regular red wheat.

______

 

Cold soba noodles salad with pressure-cooked soft-boiled eggs, roasted veggies and grilled baby cuttlefish

 

Mapo tofu with steamed rice

 

Thai glass noodles salad with pressure cooked sauries, lemongrass baked chicken, mixed veggies with shrimp paste and turmeric coconut basmati rice

 

This is an extra loaf of mainly-white SD to make sandwiches for lunch at school. This week’s had 10% rye and 20% red wheat:

Gotta work on building dough strength...Tons of blisters but no ear :(

 


Lemon thyme mushrooms, caramelized cabbages & grilled halloumi

 

Smoked chipotle egg salad & roasted broccoli

 

Comments

mikedilger's picture
mikedilger

it all look so good!

Elsie_iu's picture
Elsie_iu

I'm not sure if the red fife/spelt bread "looks" good but it surely tastes good :) Here on the internet we can only eat with our eyes so I'm striving to take attractive photos. There's still a long way to go but I'm starting to feel that my photo-taking skills are improving faster than my baking skills... 

Thanks for commenting! 

wooo00oo's picture
wooo00oo

of the crust looks like a crooked smiley face. :) Looks really tasty!

Elsie_iu's picture
Elsie_iu

Thanks for saying that-- whether you're trying to comfort me or you genuinely mean it :) I feel less of a failure now. Since I'm not selling my bread, the flattened shape or the ugly crust doesn't bother me that much, as long as the crumb and the taste are good. That said, I do think that I'm getting this kind of "crooked smiley face" crust a bit more often than desired... 

With a mix of red fife wheat and spelt, the taste of this 100% whole grain bread undoubtedly appeals to me. I bet you'd like it too if you like your bread sweet with a hint of tang. Thanks for the praise! You've definitely put a smile on my face :)

isand66's picture
isand66

With so much spelt in your formula it can be tricky to get the timing right.  Spelt also doesn't appreciate high hydration so you can try cutting the water back a little to.  Check the temperature of your refrigerator too as maybe it's too hot and the dough is overfermenting.

The food looks awesome as always!   

The white loaf look s perfect and must have made some real good sandwiches..I'm finally baking something tonight so I can make some sammies too 😎.  I've been too busy last few weeks and have been eating English WW muffins I made and froze and a WW Beer bread from a few weeks ago.  I'm suffering Baking withdrawal so it's time!

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

My hands weren't steady enough while pouring water into the flour so the hydration got higher than intended... I don't really like to add more flour to compensate as it messes up with the proportion. It's likely that the dough was slightly over-hydrated. I believe the major problem was the degree of proof though. You're right about the fridge temperature: I do feel its temperature a bit higher than the past few weeks. It's started to feel like summer here in HK so the room temperature is getting higher too. This probably speeds up the proof noticeably so the dough inflated quite a bit more than usual. 

Nice to know that you're getting back to bake again! I've been missing your posts! It's fortunate that you've kept your bread stock full or you won't be suffering from baking withdrawal only, but also bread withdrawal :) What's for lunch today? Hmm...Fried egg grilled cheese?

Happy baking, Ian!