The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Outside the comfort zone CB

Ilya Flyamer's picture
Ilya Flyamer

Outside the comfort zone CB

Wouldn't say it is very far outside my comfort zone, but still - as far as I remember, this is the first time I managed a loaf with high % spelt that didn't turn into a pancake a bit. Almost 40% spelt (just all I had left), total 60% whole grain - also unusually high for me, I rarely go above 40%. Also used some old stiff wheat starter (wanted to use it for another bake, and decided instead of discarding just to use it), and added a little fresh rye starter to ensure fermentation moves along. Here is the approximate formula (was adding things and weighing, and wrote down afterwards, so hope I didn't mix up any numbers): https://fgbc.dk/1ftc

Just mixed everything without any autolyse, did some slap&folds until partial development, then did some folds in the first couple of hours, and left to ferment. Perhaps because of high whole grain %, and addition of diastatic malt, bulk was done within 6 hours (total from mixing) despite low inoculation (<5% PFF). I kept it warm too. Might have been just a little overfermented even: was OK to shape, but just a tad more sticky than I expected. Coated in sesame seeds and retarded overnight. Baked covered for 20 min at 250C, uncovered until I liked the colour at 230C with convection (~15 min).


Not the tallest loaf, but I am very pleasantly surprised with the crumb for such high % whole grain! Don't often get it this open even for more typical for me formulas. Flavour is unsurprisingly very pronounces, but not overpowering. Sesame seeds as usual provide nice contrast.