Country Sourdough (Whole Wheat/Spelt) with Egg
I wanted to try adding an egg to my country sourdough again. I’ve seen other bakers on IG post their bakes and some of them achieve quite incredible rise and open crumb when adding an egg to their otherwise lean dough recipes. Then again, these same bakers always post super open crumb anyways, so who knows if the addition of the egg adds to this or just adds to the rise. When adding the egg one has to compensate for the water in the egg (74%) and reduce the water used to make the dough.
Ferment 75°F overnight
In the morning mix egg and 265 g water. Add salt and all the stiff sweet levain. Break levain into small pieces.
Add whole wheat and whole spelt flours. Then finally add bread flour and mix until no dry flour remains.
Fermentolyse for 20 mins.
Knead dough well until at least moderate gluten development, can use French folds or stand mixer. Bassinage remaining 18 g of hold back water.
Do a bench letter fold. Extract aliquot jar doughs one for rise and one for pH.
Every 30 mins thereafter do coil folds until the dough is strong and holds its shape well. Since I used my Ankarsrum Assistent and built good gluten during mixing, I only needed 3 coil folds.
Rest for the remainder of bulk until an aliquot jar rise of 40% the shape the dough. Follow the pH to ensure that the pH isn’t falling too much allowing gluten degradation.
Once shaped place in banneton. Allow further bench proofing until rise of 90-100% before either baking or overnight cold retard.
Pre-heat oven to 500°F with cast iron skillet in the oven and set up for open steam baking.
30 mins prior to baking, pour 1 L of boiling water into metal loaf pan with Sylvia towel and place on baking steel on the lowest rack of the oven.
Once oven reaches 500ºF turn dough out of banneton, brush excess rice flour off, score and then brush with water. Transfer to oven. Pour 250 mL of boiling water into the cast iron skillet on a high shelf, high enough that the dough have fully bloom. Drop temperature to 450ºF and bake with steam for 25 mins. Then vent oven and remove all steaming gear and drop temperature to 425ºF. Bake for another 25-30 mins rotating as needed.
After 10 mins at 425°F I dropped it to 400°F since it was browning nicely already. Then final 9 mins down to 350°F