Orange Poppyseed 100% Stoneground Spelt Sourdough
I’ve had orange poppyseed in the back of my mind for quite some time and finally got around to trying it in this 100% whole stoneground spelt sourdough bread.
Whole stoneground spelt 453 g sifted yielding
47 g of bran scalded with 94 g of boiling water and left overnight in the fridge.
VWG 23.55 g
Water 341 g water and 15 g for bassinage
Salt 10.47 g
50 g of poppyseeds
Zest of 1 small-med orange
16 g starter + 16 g brown sugar + 25 g water + 47 g whole spelt
In the morning breakdown the levain in the water. Add salt and dissolve. Add all the sifted spelt and VWG and mix until there is no dry flour. Rest for 10-15 mins. Do French Folds until good gluten development. Add bassinage water and incorporate. Add poppyseeds and orange zest. Stretch and fold until well incorporated. Do a bench letterfold and place dough in a bowl in the proofing box at 82°F.
Do coil folds every 30 mins stopping when the dough is strong and doesn’t really spread. Four coil folds were done. Allow to rest until 40% growth.
Shape and place in a banneton and allow to rise to 60% growth.
Preheat the oven to 500°F and place the dough in the freezer to firm it up for scoring. Place cast iron skillet in the oven. 30 mins later fill a metal loaf pan with a towel with boiling water and place in the oven to pre steam the oven.
When the oven reached 500°F flip the dough onto a sheet of parchment paper. Brush off rice flour and score. Brush water onto the dough. Transfer the dough to the peel and load into the oven onto the baking steel. Drop the temperature to 450°F and pour 1 cup of boiling water into the cast iron skillet. Bake with steam for 25 mins. After 25 mins vent the oven removing the pan and the skillet. Drop the temperature to 420°F and baking for 20-25 mins turning as needed.
Index of my bakes