I wanted to bake this bread again because my previous bakes about a year ago all left my wanting. I made a minor change to Hamelman’s original formula by changing the whole wheat to a 2:1 ratio of whole spelt and whole rye.
Levain 123% hydration
Starter 21 gm
Bread flour 107 gm
Water 134 gm
Bread flour 214 g
Spelt 71 g
Rye 36 g
Water 109 g
Salt 8 g
Oats 34 g with 3 g salt and 125 g boiled water soaker. Correction, 174 g boiled water soaker.
White sesame seeds toasted 39 g
Flax seeds 39 g
Poppy seed 34 g
1. Liquid Levain --- Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70°F. Mix Levain and Soaker at the same time.
2. Soaker --- Pour the boiling water over the grain blend and salt, mix thoroughly, and cover with plastic to prevent evaporation. Make the soaker at the same time as the final build of the levain and let stand at room temperature. If grains that don't require a hot soaker are used (such as rye chops in lieu of the cracked rye listed here), a cold soaker will absorb less water, and therefore it's likely that slightly less water will be needed in the final dough.
3. Mixing --- Add all ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. Mix on second speed for 3 to 3 1/2 minutes. The dough should have a moderate gluten development. Desire dough temperature 76°F.
4. Bulk Fermentation --- 3.5 hours 76ºF
5. Folding --- the bulk fermentation should be 3.5 hours with 1 fold
6. Sharped and placed in banneton.
7. Final Fermentation --- After shaping leave on the counter at room temperature for 1 hour aliquot jar reached 75-80% rise, then place in fridge at 3ºC for 24 hour cold retard.
8. Baking --- With normal steam, 450°F for 20 mins then remove lid and baked for another 25 mins