Honeyed Spelt and Kamut with Bulgur
I have quite a stock of Spelt and Kamut berries and need to use some of them up. While searching, I found this impromptu recipe that I made over the winter for my daughter so I scaled it for three loaves and tweaked the method.
Makes 3 loaves
65 g Spelt flakes
65 g Kamut flakes
65 g Bulgur
65 g honey
260 g boiling water
60 g trice refreshed sourdough starter
30 g strong bakers unbleached flour
30 g home milled rye flour
60 g of filtered water
720 g strong bakers unbleached flour
155 g freshly milled Spelt flour
155 g freshly milled Kamut flour
716 g filtered water
23 g salt
30 g plain yogurt
180 g levain from above
The night before:
- Combine the ingredients for the soaker and cover overnight.
- Mill the individual amounts of Spelt, Kamut and Rye berries on the finest setting possible. Reserve separately.
- Be sure that your starter has been refreshed a couple of times already and give it one more feeding. In the morning, you need a total of 60 g of starter.
Dough making day:
- Early in the morning, add the water and flours for the Levain to the starter and let sit for 4 hours.
- About an hour or more before the levain is ready, mix the dough flours and the water together in a stand mixer on the lowest speed for a minute or two, and then let autolyse for an hour or so.
- Add the salt, the yogurt, and the levain and mix for a minute on the lowest speed. Then mix on the next speed up for 9 minutes.
- Then add the soaker. Mix until the soaker is well distributed. Cover the dough and let rise in a warm place. My dough temp was 77F.
- After 30 minutes, give it a set of stretches and folds until it feels quite firm. Repeat in 30 minutes.
- 45 minutes after that, do another set. Then let rise until total bulk fermentation equals 4 hours. By then, I see some large bubbles on the top and the volume has expanded by about 50-60%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can. Note that I had to move pretty fast as the dough started to get sticky the more I touched it.
- Place the dough seam side down in rice floured bannetons. Cover, then refrigerate overnight.
- The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.
For fun, after the dough was mixed I figured out the hydration including all ingredients (counted in Bulgur and flakes as part of the flour) except for the salt, allowing 80% water for the yogurt and 10 % water for the honey, and came up with 83.4% hydration! 😳No wonder it felt borderline sticky when I was shaping!
On another note, I have been using cooking spray to oil my Cambro tubs for the autolyse and bulk fermentation. It really makes a difference for me when I am moving dough in and out of tubs to put into the mixer. I am not fighting to get every little bit out and makes clean up a breeze. Wish I had thought of this years ago!