The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laminated 40% spelt, 10% ww, 50% KABF

ifs201's picture
ifs201

Laminated 40% spelt, 10% ww, 50% KABF

I made two more 50% whole grain laminated loaves this weekend. One was filled with black and white sesame seeds and the other had raisins and toasted walnuts. I did a one hour autolyse for both doughs followed by a 3.5 hours bulk ferment (coil, laminate, 3x coil). These loaves had more spelt than I've done before because I was running low on whole wheat. Very happy with the taste of both loaves, but looking forward to being reunited with my dutch ovens, banneton, and lame to see if I am still capable of producing a decent looking loaf! 

 

Comments

Benito's picture
Benito

They both look great Ilene and are both breads with inclusions that I particularly like, good job.  So you baked them without bannetons or a dutch oven, very impressive.

ifs201's picture
ifs201

Thanks. I used two bowls for bannetons, which I usually find works just fine, but I think I could have picked a smaller bowl for the sesame loaf because it completely spread out when I took it out of the bowl. Live and learn! I know others on this site have done some impressive experimentation with different baking vessels, but I just can't seem to get the same oven spring without a cast iron DO. Although it could be some other factor and I'm just blaming it on the wrong thing....