September 15, 2012 - 10:45pm
Country Bread
Country Bread with Prefermented dough
one day
Spelt flour 150g
Water 98.7g
Salt 2.7g
Dry Yeast 0.38g
1.Mixing
2.Rise Refrigerator approximately 12 hours.
two day
Spelt flour 135g
Rye flur 15g
Water 97g
Salt 2.7g
Yeast 0.52g
1.Mixing
2.Bulk Fermentation 2 hours. 77F
3.Division, Shaping
4.Second Fermentation 1 1/2 hours.
5.Baking 30 min. 460F
6.Cooling
Share
Comments
That is one nice loaf! Congratulations! I will use your recipe. I like the combination of spelt and rye. Did you use whole spelt and whole rye?
Barbara
I used Spelt flour tpye 630 and whole rye flour.
and nice formula.
Happy baking,
Karin
that has some spelt and rye in it. It looks great on the outside so it must be great on the inside. A crumb shot would be nice to see and how does it taste?
Very nice baking!
I'm always looking for breads that don't use any wheat for friends who are ok with some gluten but not with wheat.
Curious, sungmo kim - you say the preferment sat for 12 hours in the refrigerator, but you give a temperature of 70-75F. The temperature is still higher than room temperature, so was it at room temp, or in the fridge?
Thanks for sharing!
Refrigeration temperature is correct.
Thank you.