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I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY. 

1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.

2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.

Since my post regarding dough rheology and the difficulties with durum wheat I have been tinkering...

I purchased 10 kilos of semola rimacinata from Italy and created a new starter spawned from my regular white lievito madre.

Procedure:

DAY1. 2200 - Refreshed and fermented for 8 hours at 28C
DAY2. 0600 - Transferred the now slightly sticky dough, wrapped and tied in cloth and left to ferment for 27 hours at 12C
DAY3. 0900 - Removed dough needed to make a loaf and reserved a piece for refreshment.

Dough:

Trust me on this -- there may be many ways to make bread pudding, and you may have your favorite -- but this bread pudding is unbelievably delicious and unbelievably simple to make with only a few ingredients. 

The only thing I didn't measure was the cinnamon and the bread.  Here, I used close to an entire boule, just tore it up into chunks.  I used a combination of Saigon and Ceylon cinnamon.  

Recipe Linked here

While making my sourdough I realized that I ran out of all purpose flour. And had only a smidgen of Rye berries left. Fortunately I had a quart of Kamut that served as a nice substitute. 

I did weigh everything to get to the 2000 grams of flour, but I didn't write down the formula. It has whatever a quart weighs of Kamut, whole white wheat, a bit of whole rye and all purpose flour in some unknown ratio. 

I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).

I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.

The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan. 

 Last week I made a yeast water brick probably due to trying too much for a first loaf by using a yeast water preferment and incorporating a steel cut oat porridge plus misreading the gluten development and the final proof, it just wasn't my day.

This week's bake is a redo of last week's bake, 70% rye sour with sunflower seeds. 

I'm not really sure if i did better, worse or the same than last week's bake. I think i did ever so slightly better. I definitely like the look of this loaf better. 

I kept the formula and method the same, i just upped the proofing and baking time.

I weighed the water that filled the tin, divided by 1.5 and then re worked my formula to give me that weight of dough. It only I filled the tin to about the 60% mark (maybe my maths was off).

In the mood for a Jewish Deli style Rye with caraway seeds but not in the mood to build a rye sour.  What is a boy to do?  Well, I used the SJSD formula as my outline and changed around a few things, as I'm wont to do on more than an occasion.

Last time we under filled the new Oriental Pullman pan so this week Lucy though she would overfill it.   It was perfectly filled until she duped in a bunch of add ins that made for about 400 g of too much dough.  From famine to feast still means the pan is struggling to do its thing because of a lackadaisical master and overly ambitious apprentice bordering on a doofus twofer.