Spelt Kamut Peasant Bread

I got my shipment of grain from Daybreak Mills. It was time to reorder as I was literally at the bottom of my storage buckets. I chose to make this so the grains could be the star. 

Recipe:

 Makes 3 loaves

125 g spelt flour (125 g Spelt berries)

125 g rye flour  (125 g rye berries)

125 g Kamut flour (125 g Kamut berries)

820 g Strong Bakers unbleached flour

50 g freshly ground flax (50 g flax seeds)

865 g filtered water + 25 g

24 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

 The night before:

1. Mill the Spelt , Rye and  Kamut berries to obtain the needed amount of flours. Place the required amounts in a tub.
2. Add the unbleached flour to the tub. 
3. Ground the flax seeds in a bullet and add to the tub. Cover and set aside.
4. Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night. 

Dough making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot. Mine was ready in 4.5 hours. Must have  been all those new freshly milled berries. 
2. Two hours or so before the levain is ready, put 865 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 
3. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Add the extra water if needed. I usually judge this by poking the dough as well as watching if the dough climbs the hook. If it does, it needs more water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 
4. Remove dough from bowl and place in a covered tub. Let rest 45 minutes at room temperature (73F). 
5. Do 2 sets of coil folds after 45 minute intervals and then 2 more set after 30 minute intervals. Let rise about 30-40%. This only took another 20 to 30 minutes. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~820 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
8. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 11-12 hours. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

I definitely can’t complain about these guys! Great oven spring and nice colour! Hopefully the crumb is just as nice.