Rye Spelt using SD Starter and the Holy Trinity
It was a busy weekend and a busy weekend of baking! Catching up on a few posts...
Have been trying a few recipes and techniques of other TFL'ers in my last couple bakes, and this weekend I tried trailrunner's holy trinity of equal parts honey, EVOO, and yogurt in place of some of the water. I chose to try it on one of the whole grain recipes I've been wanting to bake again: 60 rye:40 spelt with toasted pumpkin seeds and flaxseed.
The recipe is well outlined there, so I won't repeat it here. There were a few changes though...
- For Levain #1, I replaced the RYW with bottled water and 30g of 100% hydration whole rye starter.
- For the Final Dough, I reduced the water by 60g and added in 20g each of honey, extra virgin olive oil, and plain greek yogurt
- Fermentation on both levains was done at 76 deg F instead of 82 deg F.
This bread turned out really nice. Different than the original recipe but very good! The most notable changes...
- it lost the chocolate over tones, but instead has a more earthy (almost spicy) rye flavor
- the crumb is most definitely more tender... almost on the verge of being crumbly. (I might have over baked it)
- of the four times I've baked it, this is the first time the crust formed the large natural cracks, which I think gives it a little visual character (I'm curious what may have caused this and hoping some of the experienced rye bakers can shed some light.)
Definitely a keeper. Thanks for the suggestion Caroline!