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15% Spelt; Fermentation Experiment

HeiHei29er's picture
HeiHei29er

15% Spelt; Fermentation Experiment

Made two loaves using the method of spacing out bowl kneading and slowly developing gluten.  For one loaf, did the 3rd and 4th sets of kneading at 15% and 30% on the aliquot.  For the other, did them at 25% and 50%.  Wanted to see how far I could push fermentation with this method (starting with a low inoculation).

Unfortunately, the 2nd loaf (on the right) stuck in one end of the banneton a bit.  It slowly stretched on that end as it fell out.  That end of the loaf was degassed quite a bit and was starting to spread before scoring.  You can see the effect it had on the bloom (left hand side of the overhead picture).  So, not sure if the spreading was due to sticking in the banneton or the extra fermentation time.  Will see if it's over fermented tomorrow when I cut into it.

The 1st loaf is for a friend, so I won't get a crumb shot on that one.

 

 

1st Dough:

 

2nd Dough

Comments

Benito's picture
Benito

Troy, I’m not sure I would have known that the dough stuck and stretched when coming out of the banneton had you not mentioned it.  The loaves look great.  I’m not sure if it is your camera or lighting but is the crust a bit pale?  It might be me because I’m used to baking so dark.  But you got great oven spring and bloom with both of these, great blisters as well.

Benny

HeiHei29er's picture
HeiHei29er

Thanks Benny.  Will be interesting to see if the crumb is different on that end.  I was starting to panic.  Never had one stick like that.  Will definitely use a bit more flour next time.

These loaves did come out pale.  I cooked both at the same time in my turkey roaster, and not sure if that much cold dough inside dropped the temp too far.  I used the same oven temps I normally do and had enough heat for oven spring, but they did not color up that much.  Maybe another 5 minutes would have done it.

Will post some crumb shots tomorrow.  

jl's picture
jl

 would really like to see them. :)

HeiHei29er's picture
HeiHei29er

Was able to get a crumb shot from one of them.  :-)  This is the loaf that had the extra bulk fermentation time.

Not too bad.  I like the level of fermentation and it smells nice and sour!  Holes are a little bigger than I'd like, but they're not too excessive

jl's picture
jl

It's great!

HeiHei29er's picture
HeiHei29er

I agree.  It surprised me because I thought I degassed it pretty well with the last set of kneading, but I think I’ll look at my technique a little better next time.  I might be trapping air with the folds.