This is a 50% spelt Sourdough I made up, adapting the formula from Hamelman's Mich callier stiff levain:
Levain: 275g @ 65% hydration fed with (40% seplt, and 60% AP)
Final Dough: - 505g water
- 720g Flour (50%AP, 50% WHole SPelt Flour)
- 30g (1T) Sea salt.
I'm baking my own version of Peter Reinhart's Pain a l'Ancienne (from the BBA) regularly for three years now, it is a hot seller at our local natural food store. Since I wanted my bread to be a little healthier than 100% white, I substitute 100 g of the bread flour with whole grain flour, either rye, whole wheat, oat, spelt, corn or buckwheat. I also add a little sourdough just for the taste, and found the right baking technique for my oven.
The following are some photos of breads I've bakes since last winter. It's fairly obvious I'm just learning and a bit timid (i.e., I could stand to leave the bread in longer for browning, but I'm always gripped by this abject terror that the bread will burn). I'm mostly posting these so I have a kind of pictoral catalougue of my attempts and can see how I'm (hopefully) improving with practice and over tiime.
This was my first loaf of sourdough bread. A bit pale, and not particularly crusty, but it was actually shockingly good and had a definate sourdough taste.
Hey All,
Just wanted to say hi to all of you and share with you my bake from last night. It's a very large WW boule. It's sort of the whatever flour I had left in my kitchen type bake... It turned out to be about 62% WW, 38% AP, and approx 70% hydration. Here are the pics. It turned out to be about 1890g after baking... Enjoy!
Tim
The following is my bread manifesto:
There is something almost primal about home-baked bread.
Now that we've had a brief respite from oppressive heat here in the Washington, DC area I've turned my oven on again to take advantage of this fleeting opportunity. It's been awhile since I've baked some ryes, so this seemed a good time to get my hands sticky again.
the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.
The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.
this ended up being a bit to wet so i had to add a further 100g flour.
There are happy testing days and there are less happy ones. This was definitely one of the latter! I decided to use the mandolin my husband bought a while ago. I never trusted that thing and usually take the box grater. But having to grate a lot of potatoes I didn't listen to my better instincts, put the mandolin together and started with the first potato. When the potato was two thirds grated the tool to hold it wouldn't let me chop off any more. I didn't want to end up with one third of the potatoes ungrated - and the other two thirds not enough for the recipe.
Sorry Everyone - didn't realize that I was being inconsiderate. I didn't realize that I was hogging up the blog entries. Now I know and I thank the person who told me! I won't do a daily blog entry here.
Melissa
