Spelt, Rye, Einkorn & Organic AP
Basically a 1-2-3 Sourdough formula using two fresh baby Rye and Einkorn sourdough starters. Started respectfully on Friday and Thursday of last week, this is their first loaf. Last night they had peaked in activity (4 and 3 days old) and I combined:
1) 215g sourdough starter, predominantly a rye sour
2) 350g water with 50g Whole Einkorn flour Tangzhong. Making a 70% hydration dough
3) 600g of flour: 100g fine Rye, 100g Whole Einkorn, 200g fine Spelt, and 200g Organic AP wheat. (not much strength there!)
14g salt 14g Bread Spice
Mixed up, covered and let sleep 16°C overnight or 14 hrs. It did rise about 1/2 so did one set of folds in the morning followed by a shaping. The dough just seemed to be far enough along at 11 am that no other handling seemed needed. Banneton rise at 24°C.
Bake 240°C for 20min with steam pan. Remove steam, rotate, reduced to 200°C for 20 minutes. Inside temp 100°C (212°F)