11/24/13 - Poor Man’s 100% Spelt Brioche
Hello fellow fresh loafers. Hope you are all doing well, and I wanted to wish you all a Happy Thanksgiving in advance if you are in the States! Anyway, sorry for the long absence from TFL. I have been busy with changes in my life and have not had much time to bake or blog about it until about now. I have been pondering some things about bread baking which I will not reveal as of yet, but in my absence my wife and I had done the Fast Metabolism Diet, which basically says that you cannot eat the following foods for 28 days: alcohol, caffeine, sugar, dairy, wheat, soy, corn… If you want to read up on it, be my guest… It’s actually not a bad diet, but the food list and eating schedule is a pain to follow… Anyway, that got me thinking… What if I start baking breads without wheat… The non-wheat flours that are available to me easily are rye and spelt… Anyway, the story of this bread is that a few weeks ago, I baked a 100% spelt bread that I absolutely hated… Sour, dense, dry, yuk! I’ll spare you the details. Now on to the fun stuff… Here is my formula below:
11/24/13 - Poor Man’s 100% Spelt Brioche
Spelt Sourdough - 1
50g - Organic spelt flour (Arrowhead Mills)
100g - Water
5g - Rye sourdough starter (100% hydration)
155g - Total starter weight
Spelt Sourdough - 2
155g - Spelt SD - 1
100g - Organic spelt flour
255g - Total starter weight
Final Dough
350g - Organic spelt flour
100g - Eggs (2)
75g - Plain almond milk
25g - Succanat
12g - Salt
2g - IDY (instant dry yeast-1/2 tsp)
112g - Unsalted butter
255g - Spelt SD - 2
929g - Total dough weight
Instructions
11/22/13
8:50am: Mix spelt SD, cover and let rest.
9:25pm: Add 100g spelt flour to spelt SD - 1 to make SD - 2, mix, cover, let rest.
12:30am - Refrigerate spelt SD - 2
11/23/13
10:45am - Weigh out all ingredients for final dough, placing wet ingredients (not including butter) in large mixing bowl first, then dry ingredients. Mix will with wooden spoon, then plastic scraper for a few minutes into shaggy dough, cover and let rest.
11:15am - Take stick of butter from fridge, pound with rolling pin to make more pliable, mix butter into dough by hand. Dough will shred and look like a mess. When butter is incorporated, pick dough up and throw down into mixing bowl for a few minutes. Form into ball, place in lightly oiled container with cover, cover and let rest. Do not add any extra flour when working with dough…
11:45am - Stretch and fold (turn dough) in container, cover and let rest.
12:05pm - Stretch and fold (turn dough) in container, cover and let rest.
12:30pm - Stretch and fold (turn dough) in container, cover and refrigerate.
6:00pm - Stretch and fold (turn dough) in container, cover and refrigerate.
9:00pm - Shape dough, place into greased tin, cover with plastic wrap, refrigerate overnight.
11/24/13
10:10am - Take dough out of refrigerator, place on counter. Place rack on middle rack with baking stone. Preheat oven to 380F - 400F.
10:50am - Bake for 1 hr in tin, then the final 15 minutes out of tin on baking sheet. Bread is done when internal temperature reaches 190F. Cool completely before cutting and eating… At least 4 hours if you are impatient…
Notes: I baked this in a 4.5” x 4.5” x 4.5” pullman pan available from browncookie.com [1]
Small Pain de Mie Pullman Bread Pan with Lid, 4.5”.
http://browncookie.com/products/small-pain-de-mie-pullman-bread-pan-with-lid [2]
This bread turned out much better than I had expected and had an amazing amount of oven spring. When I put the dough in the tin, it filled up about 2/3 of the way. The dough reached the top of the pan during the overnight proof and rest out on the counter before baking…
The next time I bake this, which will probably be soon, I will increase the hydration slightly, and add more butter, maybe twice as much…
Enjoy!
Tim
Here are the gratuitous bread shots... All 360 degrees of it!
1 slice in
2 slices in... Yum!