(Close to) 60% whole grain spelt/wheat/rye sourdough
Baked again the formula I shared previously almost identically, and again the flavour is so good! Just wanted to share again. Formula: https://fgbc.dk/1j1t Hydration around 78%, but probably could be increased a little without issues.
Mixed everything, left for 30 min to get not sticky, developed gluten well with slap&folds, left for 30 min, then, uncharacteristically for me, decided to do a lamination fold - and then just left in a straight sided container at ~27C until around 50-60% rise (despite low inoculation, only took around 6 hrs! again, this dough rises really nicely). Gently preshaped, left for around 30 min to relax, then shaped and left for 30 min at room temp in the bennetons, then refrigerated for around 12 hours. Looking at the crumb, probably could push the fermentation even further. Baked on the steel, around 20-25 min with steam @260C, then without steam until good colour @230C.
Love the colour of the crust I got this time!
Very flavourful bread, with a clear tang, but not too sour. Really like this formula for a mostly whole grain bread.