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Quanah Spelt Coffee Sourdough
![](https://www.thefreshloaf.com/files/styles/default/adaptive-image/public/41813/Quanah%20Main.png?itok=gZpGRDK3)
I have not made a bread with coffee in a long time so I figured it was time to try one again.
I used one of my favorite whole wheat berries from Barton Springs Mill Quanah along with some spelt berries and milled fresh flour. The Quanah was sifted and milled twice and the Spelt was sifted once and milled twice both with my MockMill 200. I milled the whole grains in my MockMill200, sifted with a #30 sieve, re-milled and then sifted with a #40. I save the bran to add to my levains which I find give them a nice boost.
I used a dark roasted coffee blend for the coffee flavor and added some dark maple syrup infused with coffee beans as well.
The end result was a flavorful loaf with hints of coffee and a nice open crumb.
Formula
![](https://mookielovesbread.files.wordpress.com/2024/01/quannah-spelt-coffee-rev.jpg?w=782)
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 30 minutes to an hour. Next add the salt, maple syrup and remaining water as needed and mix on medium low (about speed 3) for 18 minutes. If you are using a more traditional mixer you would only mix around 7-10 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. I use my proofer set at 79-80 degrees. If you are leaving it at room temperature 72 degrees I would let it sit out for 2 -2.5 hours before refrigerating. Depending on how developed the dough is after the initial mix you may not need to do as many S&F’s.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for 1 hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours but I should have let it go further on this bake). You will need to judge for yourself if you have a nice fermented dough before baking in the oven. I also added the topping mix directly to the bottom of my bannetons and rolled the dough side to side to make sure I had good coverage. You can also spray a a tea towel and then sprinkle the topping on the towel and roll the dough onto the towel.
Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 455 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
![](https://mookielovesbread.files.wordpress.com/2024/01/img_2737.jpg?w=490)
Comments
Liking both bread and coffee, I am intrigued by this combination and your bake. Is this coffee prepared at a normal strength? Or should it be stronger to impart sufficient coffee flavor?
Ted
I used a fairly strong coffee blend made with a pod in my Keurig. If you really love coffee definitely go with a strong brew.
Let me know if you give it a try.
Happy baking!
Ian
Ian, after reading through your description I have a few questions.
My preference with a levain is to mix it late in the evening and then leave it overnight at room temperature (i.e., about twelve hours) for use the next morning. Is there any reason that wouldn't work with this levain?
You use a stand mixer, but could this dough alternatively be mixed by hand? The steps are similar to ones for other doughs that I often make and mix by hand.
Is the 50-80 grams of liquid that you hold back at the start of the initial mix purely water? In other words, do you keep the coffee separate from the water? Or have the mixed the coffee and water together beforehand, and what is held back is 50-80 grams of the liquid mixture?
You refrigerate the entire dough mass overnight and then divide and shape the next day. Would there be any reason that I could not do the pre-shape, a bench rest, and the final shaping right after the bulk fermentation and then place the bannetons in the refrigerator overnight for a retarded proofing?
Is the maple syrup necessary? Does it not mask the coffee flavor a bit? I am inclined to omit it unless you tell me that the syrup adds something special.
This is a bread that I will definitely bake, but I wanted to find out your thoughts on these items first. Thanks for your time in responding.
Happy baking.
Ted
No issues with your method for the levain. I do that a lot as well. Hold back the water separately from the coffee. You can feel free to do your final rise in the refrigerator after shaping. I just prefer to do my bulk overnight but I’m just used to it. The maple syrup adds a little sweetness and if you choose to leav3 it out I’m sure it will be fine. Maybe sub an equal amount of honey but I’m sure it will be okay if left out. Hand mixing is certainly not an issue. Just make sure you develop the gluten enough base on your preferred method. Good luck and let me know how it comes out.
Regards,
Ian
Great idea to use coffee in bread, I’ve used it in cakes but never bread. Love this bake Ian, well done.
Benny
Definitely try coffee in a future bake. I’ve done it several times and it adds a nice flavor unless you hate coffee of course 😆.
i just received my new order from Barton Springs Mill and I’m working on a new grain called Stardust. Hopefully it will come out as well as this bake. You should try ordering from them while you’re in Florida and try some of their stone milled flours.
Thanks again for your comment.
Best,
Ian