October 31, 2011 - 4:44pm
Micropost – Spelt experiment I (50%)
Formula
Overview | Weight | % |
Total dough weight | 950g |
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Total flour | 555g | 100% |
Total water | 400g | 72% |
Total salt | 11g | 2% |
Prefermented flour | 100g | 18% |
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Starter build – 10 hrs 23°C |
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Starter | 20g | 20% |
Ryeflour (Kialla Milling) | 100g | 100% |
Water | 100g | 100% |
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Final dough 25°C |
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Starter | 200g | 43% |
Sifted fresh milled Wheat | 227g | 50% |
Sifted fresh milled Spelt | 227g | 50% |
Water | 300g | 65% |
Salt | 11g | 2% |
Method
- Autolyse 20 mins
- Knead 5-10 mins
- Bulk ferment two hours with two stretch and folds at 30 mins apart in first hour
- Preshape and bench rest for 10 mins
- Shape and proof for one and a quarter hours
- Bake in preheated covered pot for 10 mins at 250°C then 10mins at 200°C. Remove bread from pot and bake a further 20 mins at 200°C
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This bread will be taken to work for a lunch gathering so I have no crumb shot to show nor time for photos this morning or I will miss my bus :)
Cheers, Phil