25% Spelt Baguette with Poppy Seeds
Just threw together for fun at work and came up with some nice results on a quick hybrid dough.
10 baguettes @ 22 oz
37 oz ripe white starter (100% hydration)
80 oz Malted Bread Flour
30 oz Whole Spelt Flour
5.5 oz Poppy Seeds
77 oz H20 (hold back 7 oz to finish)
2.5 oz Salt
.5 oz Yeast.
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Autolyse all but salt yeast and 7 oz water for 30 minutes
Add yeast and mix in. Add salt and 7 oz water and squeeze through until all is incorporated. Slap and fold a until tight, rest, repeat. (did this 3 times followed by 2 stretch and folds) 1 hour 15 minutes passed. rest 1 hour and divide
rest 20 minutes. shape to flour dusted couche, seams up. Proof 1 hour. Bake with steam 9 minutes. vented for 20
cool.
For a fast dough on the fly I'm pretty happy with the results. Has real nice crust and lovely nutty flavor.
Happy baking
Josh