Spelt Red Fife Rye Soudough No. 4
I’m really sorry if I’m boring you guys, but I’m learning a lot as I repeatedly bake the same recipe. I did this with Maurizio’s Beginner Sourdough and then Kirsten’s basic sourdough and now this 50% whole grain sourdough. Up until now I hadn’t done any sourdough with this high a whole grain percentage, prior to this my 40% was a flat pancake. However, after learning a few things in particular lamination when we did the CB with Kirsten, I feel that I’m getting a better handle on building structure. With this particular dough I built structure with slap and folds, and then during bulk fermentation a lamination and 3 coil folds. I pushed the hydration a tiny bit up to 81% this time and also added some diastatic malt powder 0.5%. My strong white flour isn’t malted and I noticed that the original recipe had malted strong white flour. Bulk fermentation at 80ºF went for 3.5 hours and the dough looked nicely fermented so I did a pre-shape trying to make the skin nice and taut (since spelt doesn’t have great gluten) and then tried to get a good taut batard shape. After getting the dough into the banneton I did some stitching of the seam to try to keep the surface nice and taut. I think this was quite successful, hopefully the crumb is nice and even and relatively open when I cut it.