Sourdough Spelt
This is my recipe of a 50% sourdough spelt.
Total Dough | |||||
A/P flour | 50% | 539 | grams | ||
spelt Flour | 50% | 539 | grams | ||
Water | 65% | 701 | grams | ||
Salt | 2% | 22 | grams | ||
Total | 167% | 1,800 | |||
Levain Build | |||||
Prefermented Flour | |||||
A/P flour | 100% | 204 | grams | 35% | |
Water | 60% | 122 | grams | ||
Sourdough | 25% | 51 | grams | ||
Total | 185% | 377 | |||
Final Dough | |||||
A/P flour | 310 | grams | |||
spelt Flour | 539 | grams | |||
Water | 553 | grams | |||
Salt | 22 | grams | |||
All levain | 377 | grams | |||
Total | 1,800 | grams | |||
Procedure:
Day1:
In the evening, take you starter out of fridge, refresh it , and leave it on counter to double. Refresh it again before you go to sleep in such a way that it would double overnight.
Day2:
In the morning, refresh the starter in propotions that would allow the starter to ripen in maximum of 4-5 hours. I chose to bake during week day, therefore i brought the starter with me to work to build my final levain. I was afraid of over ripening during my duty, so i reduced the starter in the levain from 25% (51g) to 25 grams. it took the levain 11 hours to ripen @60 hydration at 78F !
At Home, i cut the levain and dissolved it in the recipe water (tepid water), and then added the remaining ingredients except the salt. I Autolyzed the dough for 1/2 hour, and then spread the dough, sprinkled all salt on top, kneaded the dough until a smooth ball is formed. I was wary of my mixing , so as to not to over develop the spelt.
I immediately transfered the dough in its iled bowl to the refrigerator for an 18 hour retardation.
Day3:
In the morning, I removed the dough( which has increased 50% in volume) to a bench and stretched and folded it letter wise. The dough was returned to the bowl, and i went to work.
On the evening, and 18 hours later, i removed the dough (which increased 50% in volume) to a bench divided it into two (1000g, and 800g).An hour later, i preshaped the still cold dough into a boule and a batard. An hour later, i shaped the doughs, and inverted them into floured bannetons.
I left the doughs to ferment for 3.5 hours. I preheated the oven with a stone and a pan filled with lava rocks to 470F for 30 minutes, and then inverted the doughs onto a peal and transfered the doughs to be baked for 15 minutes with steam, and 20 minutes without.
The flavor was mildly tangy, and spelt flavor was quite discernable. I liked it, though i would prefer a more hydrated dough (70%).
Khalid