Farmer's Market Week 27 (50% Whole Grain Spelt Levain)
Well my hiatus is over. The full market has begun and I'm ready to return to the weekly trading routine. Been hooked on the stiff levain lately so i decided I'd switch in up and build a liquid levain and then do a second build and use a young levain to keep it mellow and sweet. I had honey in the formula and opted to omit and allow the young levain to bring the sweetness. I kept the pre-fermented flour low to give enough time to gently build the gluten. The dough was lovely and easy to work with and after bulk was full of life and ready for a nap in the fridge. This one is a keeper.
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Spelt Levain
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Levain: 3-4 hours (76F) 11% PF
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40 Seed (50% Spelt/50% FLOUR MIX) --> (78% Bread Flour, 20%Wheat, 2% Rye)
40 Spelt
40 FLOUR MIX
80 H20
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200
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Dough: (76F)
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405 Spelt
405 FLOUR MIX
600 H20 (hold back 50g to add with salt)
19 Salt
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1429
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Total Flour: 910 (50% Spelt, 39% Art, 10 % Wheat, 1% Rye) 11% PF
Total H20: 700 (77%)
Total Dough: 1629 (12 @ 810g)
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Autolyse with Levain 1 hour
Add Salt and 50g h20 and squeeze through until well incorporated.
6 SF @ 30 minutes, rest 30 minutes
Divide and Rest 30 minutes
Shape and Retard 8-12 hours
Bake 500 with steam for 15 minutes and vented for 20-25 longer.
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Bounty Local dehydrated Shitakes, Local Mytakes sp???, dried soup herb blend (so good), local eggs, fresh raw goat milk, organic local merlot, spicy greens, a bunch of dried figs (fignfennel comin up soon), and some ground lamb owed to me. Thank you for the land I live in and the wonderful things produced here.
Cheers
Josh