The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Honeyed Spelt and Oat Levain

CalBeachBaker's picture
CalBeachBaker

Honeyed Spelt and Oat Levain

Today's bake: Honeyed Spelt and Oat Levain

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Notes:

Substitutions:  None

Discussion: This is another bread from Sarah Owens that I have been planning on baking for some time. The crumb is nice and soft due to the oatmeal soaker and  ~20% spelt flour, with a slightly sweet flavor from the honey. The crust is nice and crunchy with toasty malt flavoring. This is a nice bread to toast up in the morning for breakfast or for lunch.

Make again? - Yes, definitely.

Changes/Recommendations:  A little less bake time.

Ratings:

Tony

 

 

 

 

 

 

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

Well done!  Nice execution of this delicious bread.  This is one of Sarah Owens' breads that I keep in my "Repeats" list to bake again and again.  It seems you are enjoying her book as much as I have.  I like it for both the formulas and for the photography.  The formulas in the book are all beautifully presented.

Nice job
OldWoodenSpoon

CalBeachBaker's picture
CalBeachBaker

Thanks OldWoodenSpoon

 

I am enjoying her book, I'm impressed with the variety of flours and flavors she's getting out of these breads too. More to come in the future.

Tony

Isand66's picture
Isand66

Looks fantastic and I like the oat soaker inclusion.  I’ve made a lot of porridge breads with cooked oats but haven’t made one with just soaked oats.  

CalBeachBaker's picture
CalBeachBaker

Thanks for the kind words Ian.

Tony