My Lazarus bread
The name was contributed by DanAyo in response to “A series of unfortunate mistakes” I posted on September 26 – thank you Dan for your kind comment. I made a second attempt, this time using the correct technique and the resulting bread was so good that I encourage the forum to try. At 50% whole grain and 70% hydration, it is aromatic, moist and tasty. And very easy to make, so here we go (quantities for two 700 gr loafs):
Evening before baking day: make poolish from 400 gram organic stone-milled whole spelt, 400 gram water and less then 1/8 tsp instant dry yeast.
Morning: by now, the spelt grown at least 3 times in volume and most likely lost structure all together due to enzymatic activity. I think that this is the source of the qualities with this bread, but I have not experimented enough to be sure.
Now, the order to operations is important for avoiding my previous “unfortunate mistakes”:
1. Mix 165 gram water into the poolish
2. Mix 15 gram salt into the poolish
3. Add 400 gram strong bread flour and mix to combine
4. With the first folds, add 70 gram toasted sunflower seeds
5. Proceed with your usual routine