A simple spelt bake
Don't get too excited - the spelt is only 20% of the flour - but it makes for a nice loaf!
It's ages since I've posted details of one of my bakes on TFL. TFL is full of baking questions at the moment, so I thought a few details and pictures of my weekend spelt bake might give a bit of content variation.
It was a pretty simple bake (for me!) with 20% mockmilled spelt, 3% rye from the levain and a hydration of 74%. It includes 1% of my current favourite ingredient, fava bean flour.
I'm running a trial with my starter at the moment, keeping it on the counter and feeding it once a day, rather than keeping it in the fridge. The plan is to see if it has more "vitality" managing it this way.
200g Mockmilled spelt
780g bread flour
10g diastatic malt flour
10g fava bean flour
Build 1 at e7 day0: 5/25BF-5rye/24water 27C
Build 2 at m8 day1: 55/80-30/88 29C
True hydration 74%
m11 day1: Spelt flour autolysed with 160g RT water + 2g salt
e1 day1: 532g water in mixer, add dry flours and spelt mixture. Autolyse 15min
Add 225g levain, mix in
3min low speed
add 18g salt and mix 2min low speed
Mix on high speed 1min 30secs
Drip in 40g bassinage water on low speed, total time 4min
Turn out of the mixer into proofing bowl, dough temp 25C
Bulk ferment at 25C for 4hrs 15mins with a couple of coil folds. Volume increase about 55%
Preshape to 2 x 850g batards. BR 20mins
Shape, proof on counter for 20mins
Retard in fridge overnight
Score and bake as normal with steam
Good ears and nice blisters.
Pretty open crumb
Mild flavour - I'd like to get a bit more lactic tang in - maybe by reducing levain quantity and fermenting longer?