So I hadn’t had time to make any bread in a few weeks which as you all know is very upsetting! A few spare hours presented themselves the other day and I was determined to make it happen, no matter what.
I skipped autolyse and doubled the amount of starter I normally use. I also added some honey to the mix to supercharge fermentation. Managed to get it done and was pleasantly surprised with how it turned out.
Ingredients:
– 220g whole spelt flour
– 220g 12.5% protein bread flour
– 350g water
– 120g starter
– 10g honey
– 10g salt
Method:
– Mix flours, starter, water, honey and salt in stand mixer for 10 mins.
– 5 x coil folds separated by 30 mins.
– Total bulk fermentation 5 hours at ~19c.
– Shape and straight into banneton.
– Cold proof at 2c for 14 hours.
– Preheat Dutch oven at 240c and cook for 20mins.
– Lid off and cook a further 15mins at 215c.
by 29x29x29
3 Comments
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Beautiful loaf! Nice work
I’m choosing to believe the setting in these pictures isn’t anywhere near your house and you took your loaf hiking for the photogenic staging.