The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt, Red Fife and Rye Sourdough No. 2

Benito's picture
Benito

Spelt, Red Fife and Rye Sourdough No. 2

This was my second try baking this recipe from The Perfect Loaf.  The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed.  This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge.  I also increased the hydration to 84%.  I also sprayed the dough with some water prior to putting it into the oven and the crust did get a nice slightly shiny blistered appearance that I like.

I suspect that I pushed the fermentation a bit too far in the other direction this time and that there is likely a sweet spot in between.

Comments

Pierre-Louis's picture
Pierre-Louis

That looks great, I have to delve into the perfect loaf more. What about the crumb?

ifs201's picture
ifs201

I need to try spritzing before baking. 

Benito's picture
Benito

I’m very pleased with the crumb of this bake.  The crumb is much more even without the areas of density my first loaf had.  The flavour is still wonderful.  Now if I could achieve the oven spring from my last bake with the crumb from this bake I’d be super happy.  I like how the crust shatters when you bite into it, I think the spritzing which encouraged more blisters makes the crust shatter.

cfraenkel's picture
cfraenkel

As always.  This will be my next bake.  I don't have Red Fife, but I will make do with a hard red and we will see how it goes.

Benito's picture
Benito

Glad I was able to inspire you!  I'm sure a hard red wheat will taste great, I use Red Fife because I have access to it and enjoy the flavour.  I hope you post your bake when you have completed it.  Fun to learn from each other.

Benny