40% Rye + 60% Spelt Revisited
Tailrunner's recent post
http://www.thefreshloaf.com/node/35029/40rye60speltrywandwhey [1]
brought my attention back to a bread I posted about here
http://www.thefreshloaf.com/node/28855/speltbeach [2]
and which I hadn't made for a while.
This made myfingers itch, and I made a 1000g loaf using spelt biga with a tiny amount instant dry yeast, instead of adding the yeast to the final mix.
The result is a very fragrant, pleasing bread that goes especially well with cheeses.
The dough was less difficult to handle than I expected / remembered.
The formula on the second tab of the Google sheet
https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdFhkY1ZNMlR4VVc3ZmdwZGRWQjl1a2c&usp=sharing [3]
and will also be published at the end of this post.
The process follows the single step detmolder published here:
http://www.thefreshloaf.com/node/23830/germanbakingday [4]
Here some pictures and notes about the process:
The two preferments, rye sour (100%HL) and spelt biga (60%HL)
The rye sour ripened for 16 hours, the biga for 5 hours.
The dough, withsome gluten development, after 2 minutes of slapandfold. Ready for the bulk proof:
The bulk proof takes about 1 hour at 26C, I stretched and folded twice.
The dough is a bit sticky and fragile, after shaping with a light hand left to proof in a basket:
The final proof takes about 50 minutes.
After this I turn the loaf out onto a peel sprinkled with semolina, and slash:
Baked with steam in a hot oven, starting at 240C, turned down after 15 minutes to 210C and baked for 20 more minutes, voila:
The crumb is quite closed, as usual with detmolder style breads.
And here the formula:
 Bakers %  Weight (g) 
Straight Dough 


Wholegrain Rye flour  20  115 
Light Rye flour  20  115 
Light Spelt flour  60  345 
Water  72  414 
Salt  1.8  10.35 
Yeast (IDY)  0.1  0.58 
Yield  173.9  1,000 



Rye Sour 


Wholegrain Rye flour  20  115 
Water  20  115 
Mature Sour  2  12 






Spelt Biga 


Light Spelt Flour  20  115 
Water  12  69 
Yeast (IDY)  0.1  1 



Final Dough 


Light Rye flour  20  115 
Light Spelt flour  40  230 
Water  40  230 
Salt  1.8  10.35 
Spelt Biga  32.1  184.59 
Rye Sour  40  230 
Yield  173.9  1000 