40% Rye + 60% Spelt Revisited

Tailrunner's recent post 

http://www.thefreshloaf.com/node/35029/40-rye-60-spelt-ryw-and-whey

brought my attention back to a bread I posted about here

http://www.thefreshloaf.com/node/28855/spelt-beach

and which I hadn't made for a while.

This made myfingers itch, and I made a 1000g loaf using spelt biga with a tiny amount instant dry yeast, instead of adding the yeast to the final mix.

The result is a very fragrant, pleasing bread that goes especially well with cheeses.

The dough was less difficult to handle than I expected / remembered.

The formula on the second tab of  the Google sheet

https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdFhkY1ZNMlR4VVc3ZmdwZGRWQjl1a2c&usp=sharing

and will also be published at the end of this post.

The process follows the single step detmolder published here:

http://www.thefreshloaf.com/node/23830/german-baking-day

Here some pictures and notes about the process:

The two preferments, rye sour (100%HL) and spelt biga (60%HL)

The rye sour ripened for 16 hours, the biga for 5 hours.

The dough, withsome gluten development, after 2 minutes of slap-and-fold. Ready for the bulk proof:

The bulk proof takes about 1 hour at 26C, I stretched and folded twice.

The dough is a bit sticky and fragile, after shaping with a light hand left to proof in a basket:

The final proof takes about 50 minutes.

After this I turn the loaf out onto a peel sprinkled with semolina, and slash:

Baked with steam in a hot oven, starting at 240C, turned down after 15 minutes to 210C and baked for 20 more minutes, voila:

The crumb is quite closed, as usual with detmolder style breads.

And here the formula: