December 20, 2013 - 10:12am
82% Hydration Spelt and T85 Loaf
This is a slight variation of a spelt dough from the new Tartine no 3 Book. I used less water then recommended and a different mix of flours. It was a tad more sour than I prefer....next time I will only retard the rise for 6 hours instead of 8. Crumb was open,fully gelatinized and super moist, crust was thin and shattered when cut.
- 600 grams - CM Beehive
- 200 grams - BRM Whole Grain Spelt
- 200 grams - Farmer Ground T85 (High Extraction)
- 175 grams - Young Liquid Leaven (T85 Flour)
- 800 grams - Water
- 50 grams - Raw Wheat Germ
- 25 grams - Salt
-Overnight autolyse
-3.5 hour bulk with 5 sets of folds every 30 min
-Preshape, 25 min bench rest, final shape
-8 hour rise in fridge
-Slash, 45 min bake at 500F, cool