The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oat spelt sourdough + white SD

Ru007's picture
Ru007

Oat spelt sourdough + white SD

 Hello friends! 

This weekend, I tried to make my toasted oat SD using spelt instead of whole wheat, I’ve never used spelt before, so I don’t really know what the rules are. All I know is what I’ve read here, so feel free to give your feedback. 

The main thing I changed was lower the hydration (because spelt needs less what than regular wheat, right?) Although, the hydration below is 75%, the final dough had a lower hydration than my regular loaf because I used way less water to soak the oats. I wanted to get an upfront feel for what the dough would feel like and not add too much wetness with the soaker. 

Formula

Levain

 

            82

22%

Water

 

278

75%

Flour

 

370

100%

Unbleached white bread flour

295

 

80%

Whole grain spelt

75

 

20%

Salt

 

10

3%

Oat soaker

 

140

38%

 

 

       880

 

1. The levain was mad from 15g NMNF rye starte, 40g whole grain spelt flour and 32g water. So the final loaf actually had about 27% spelt.

 

2. Soak 68g rolled oats in 80g boiling water, I usually like to toast my oats, but I wanted to taste spelt. Leave to cool. 

3. Premix the flours, salt and water, chill for a couple of hours and leave to come to room temp overnight. I shouldn’t have done this; the dough didn’t feel right in the morning, it felt a tiny bit on the goopy side. Is this a spelt thing? Next time, I’m going with a short(ish) autolyse.

4. In the morning, mix the dough, levain and oat soaker. Leave to rest for 60 mins and then do as many stretch and folds as needed to strengthen the dough. I needed to do 4, I every hour. The dough did feel better at this point, but still not as nice as it does when I use whole wheat. 

5. Let the dough bulk ferment undisturbed for 2.5 hours (or for however long it needs to start looking bubbly).

Pre-shape, rest for 30mins and then shape. I left the dough to proof on the counter before putting it in the fridge for 8 hours.

6. Bake at 250dC with steam for 20 minutes with steam and then for another 25mins. 

Here is the result:

And the crumb....

 

I;m fairly pleased with the final product, because its so yummy! Its tangier than my regular oat sourdough, and I like it! I would have liked the crumb to be a tiny bit more open... I’ll try this again next week, and shorten the amount of the time the flour stays wet. I think that’s what I need to do. 

I’ve been making my (mostly) white SD every week, here’s the latest version.

 and the crumb...

 I think the shaping technique I used (which involves rolling the dough when I shape is giving my crumb the swirly effect). Its more pronounced in the shot below, reminds me of a croissant! 

Changes: Slightly higher hydration 78%, shorter bulk, longer shaped proof and shorter cold retardation.

This has become my “blank canvas” loaf, I’m experimenting with different, proofing times, hydration levels, mixing methods shaping techniques, scoring designs, you name it, i'll try it on this loaf! This is maybe my favourite version so far.

Have a lovey week everyone and happy baking!! 

Ru


 

 

 

Comments

Elsie_iu's picture
Elsie_iu

is around 83% hydration. It gives a more open crumb than whole wheat if used properly. You're doing a great job for your first try with whole spelt. It has a really creamy and moist looking crumb! I'm sure you'll get even better result next time. Spelt is so tasty that it's definately worth paying the tiny extra effort to master.

The swirl pattern of your white loaf is artistic. I just love to see how the bubbles expanded when they were in the oven!

Ru007's picture
Ru007

I will try this with a higher hydration. I'm just not sure how to adjust for the water from the oats? 

Thank you for the the encouragement, spelt is definitely a tasty grain! 

Ru

Elsie_iu's picture
Elsie_iu

so I'm sure you have your own way to adjust the hydration when oat is used. For me, I dropped the hydration by 5% to start with for porridge bread, then add more water slowly. Usually I ended up with a dough having 3% less water than that with no porridge.

WatertownNewbie's picture
WatertownNewbie

What a pretty crust (and I am not ignoring the other wonderful aspects of your latest bakes).  How long do you spend putting the little nicks into the surface?  I would be afraid of a calamity from too much delay before hitting the oven.

Ru007's picture
Ru007

I'm glad you liked it. Scoring is something that still makes me nervous too. The whole thing takes about 2 minutes at most. I haven't timed it, but its really quick. I sketch what I'm going to do before I do it, and I practice sketching in the same order that i'm going to make the cuts, if you know what I mean? I've only made impulse decisions a couple of times, but I like to have a plan and stick to it! 

Thanks for the compliment Ted :)

Happy baking

Ru

nmygarden's picture
nmygarden

Gorgeous loaf, all around, Ru! Really spectacular. Thank you for sharing it with us.

Cathy

Ru007's picture
Ru007

I'm very happy you liked it. You're so kind! 

Happy baking

Ru

Bread1965's picture
Bread1965

Great recipe. Great photography. Great looking bread. !!

Ru007's picture
Ru007

Thank you very much! 

I'm really enjoying experimenting with scoring and photography this time round.

Happy baking

Ru

leslieruf's picture
leslieruf

I too love your scoring but I am too scared of dough spreading or collapsing so haven’t really tried. yours looks beautiful.

Leslie

Ru007's picture
Ru007

You're so kind! I was scared too - I'm not sure how many scoring videos I just watched before I mustered up the courage to do it! LOL! I must say, It does help to have a sketch or some kind of plan before, it makes to process a lot quicker and less risky! 

Thanks for the compliment :)

Happy baking 

Ru

dabrownman's picture
dabrownman

Love the swirly crumb too.  It sure puffed itself up nicely with a big ear too.  Since it tastes great then you have to give this one a 95 out of 100.  Well done RU and 

Happy baking

Ru007's picture
Ru007

Thank you Dab! 

I'm so glad you liked the post! Looking forward to seeing what Lucy has been up to! 

Happy baking 

Ru

PalwithnoovenP's picture
PalwithnoovenP

You're really mastering the fancy scoring! Never tried spelt too. I think I should buy different flours and grains from the capital city so I know how they taste.

Ru007's picture
Ru007

That's very kind of you! You should try spelt, if you can find it, its not so easy to find here in SA, but when I did come across it, i thought I should try it. 

Its definitely worth it, it tastes very nice! 

Looking forward to your next post. 

Happy baking 

Ru

Yippee's picture
Yippee

Inside and out, especially the artistic scoring! Please share your secrets on how to achieve such a perctfect pattern! Thanks Ru!

 Yippee 

Ru007's picture
Ru007

I'm so glad you liked it :)

I think what's worked for me, is having a plan and scoring cold dough. I tend to bake straight from the fridge so this reduces the risk of the dough collapsing. I also watch a lot of scoring videos for ideas. Otherwise, its just me, a razor and the dough! 

Thanks again! 

Happy baking 

Ru