October 14, 2013 - 1:41pm
I can't get over the spelt loaf
Bread #34 turned out so good I was happy not to share it. Technically, I made the same recipe two different ways, but I only counted it as one one bread in the 108. The second time is what counts. Totally arbitrary. As for spelt, it is perhaps inching close to rye as the favorite. A bonus was the brilliant proportion of starter to timing, factoring in the warm, summerlike temperature. Maybe not brilliant, but clever. I adore an overnight fermentation.
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Very interested to try this myself! A few questions:
1. What type (white or whole) and brand of spelt flour did you use?
2. It sounds like you shaped it before the bulk ferment and baked it straight away without a final proof. Is that right?
3. Can we see a crumb shot? =)
I have a very similar loaf proofing overnight right now. Will post the results tomorrow!
I am at the office and I will have to check the brand of flour when I get home tonight. I buy it at Whole Foods, which has a nice selection of non-wheat flours of the same brand. I use it all the time and don't notice the brand name. Yes, the loaf is shaped very early, before the bulk fermentation. The Wild Sourdough book has one method used throughout and that is part of it.
So here is the result of my overnight loaf. This is using a new sourdough starter that has been fed twice daily for almost two weeks now (so certainly not yet "mature").
Formula:
Total hydration: 71.7%. Mixed everything except salt in KitchenAid with paddle until combined, then autolyse for 20 minutes. Add salt, mix again to combine, then stretch and fold. Complete a total of four stretch and folds at 15 minute intervals. Bulk fermented on the counter for about 2 hours then in the fridge overnight (was afraid it would overproof if left out). Took out this morning and let it warm up for about 3 hours. Then shaped into mini-baguettes and proofed about 45 minutes while the oven pre-heated to 550F. In the oven on a baking stone, oven down to 450F, water poured in steam pan. Done after about 20 minutes.
Notes: Not sure why the flour took so much water, as usually whole spelt maxes out around 65-67%. But I usually also use VitaSpelt brand, so maybe the Bob's Red Mill milling is different. The crust is pale, which I've come to expect from spelt breads. The crumb is about as open as I've ever had with spelt. Taste is just OK - not nearly as "tangy" as I would like.
I have been mostly doing 50/50 spelt/kamut breads lately, but am waiting for my new shipment of kamut to arrive!
That is a nice set of baguettes. I am guessing that the lack of a tangy taste was from the brief fermentation time before you placed the dough in the fridge. On the other hand, my spelt does not usually taste as tangy as the rye breads. Do you think the vital wheat gluten contributed to the lovely open crumb?
P.S. I have not tried kamut yet. Curious.
The vital wheat gluten certainly allows for increased hydration level, which in turns allows for bigger holes. On the other hand, some say it also creates a denser crumb.
I have had good luck with my first batch of Kamut (ordered from Breadtopia). Using 50% white spelt, 49% Kamut , 1% VWG at 67% hydration. Held up well to kneading, shaping and scoring with a good crust color (this loaf also has caraway and onion):
My next Kamut order is from Montana Flour, and is labeled as "white Kamut" (as opposed to whole, which they also have - Breadtopia didn't specify either way). My stomach can't do regular wheat, but spelt and Kamut have been fine. We'll see what this batch is like!
What type of rye flour to do you use to feed your starter?