The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt, Red Fife and Rye Sourdough

Benito's picture
Benito

Spelt, Red Fife and Rye Sourdough

I wanted to see how far I could push bulk fermentation and with this bake I probably went a bit far.  I’ve baked this bread before which is in total 50% whole grains but I’ve never pushed the hydration to 83% which I did for this bake.  I also used my aliquot jar and shaped once it showed that the dough had risen 50%.  Given the lack of oven spring, I think for my skill set, 83% hydration and 50% rise made the resultant dough a bit too loose to shape tightly and attain better oven spring.  I’ll post photos of the crumb when I slice it tomorrow.  We have baguettes to eat today.

Comments

isand66's picture
isand66

Let us know how the crumb came out.  It does take some practice to get used to shaping wet doughs.  It helps to use a good dough scraper and wet hands.  Sometimes I will use some cooking spray on the shaping surface which can help as well.

Benito's picture
Benito

Here are two slices of this bread.

Benito's picture
Benito

I totally forgot to take photos of the crumb and now the bread is sliced and in the fridge, oops.  I’ll see if I can thaw a slice to photograph it.  I do believe it was a bit overproofed by the way some of the alveoli look collapsed.  I’d be open to other opinions of course, I’m still not great at determining that by photos.