Rye-spelt loaf- back with results
Abe and Mini this is for you.
I first started with making a new 100% hydration rye sourdough, which is nicely active and real bubbly..
The making of the loaf:
-Rye sourdough: 250g
-Water: 447g
(mixed these till dissolvement)
-Rye flour: 306g
-Spelt flour: 345g
-Salt: 10g
(added these to the watery mass, kneaded with a mixer a few minutes. the dough came out quite homogenous and not as sticky as I expected).
Fermented for a few hours in room temperature and then in the fridge for the night.
The next morning- let it uncool a bit and then baked for 15 minutes with steam on 230c, and another 30 minutes on 200, without steam.
I got a bit of an oven spring (and a really nice rise during the night). The loaf is quite condensed but holey as you can see, and the taste is mildly sour, and actually quite nice.
I'm happy!