The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Red Fife Rye Soudough No. 4

Benito's picture
Benito

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.

 

Comments

Benito's picture
Benito

Crumb shots.  I’m fairly happy with the crumb, it could still be a bit more open and even.  I need to work harder to pop air pockets that form during coil folding that result in some of the larger air pocket in the baked crumb.  Still I’m very happy with the flavour and texture of this bread.

I’ll bake something with this new Einkorn flour I got yesterday this coming week.

dbazuin's picture
dbazuin

This loaf looks awsome Benito. 

Benito's picture
Benito

Thank you sir.