May 24, 2014 - 12:42pm
Pain Au Levain with Spelt Flour
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| 10% seeds and fermented for 8 hours overnight at 22C its doubled with sweet aroma |
| Mixed all ingredient except salt. Autolysed for 30mins Add salt with Pincer method till it reaches medium gluten development. About 4 squeezes alternate with 10 folds. S&F 4 times @ 30mins 1 hour left un-touch Pre-shaped, rest 20mins and shaped. Over-night proof in the fridge for 9 hours. Bake right out of oven in a dutch oven at 240C covered for 20mins, 20mins uncovered. This bread is really tasty, one of the best I ever had. I can barely stopped myself from finishing the loaf after having 4 slices plain. Evilish bread. |
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