Excellent work! Would love to see your method, if you don’t mind sharing it 😃
_DoppioEspresso_
I’ve been experimenting with higher percentages of whole grain flour lately and this method with scalded bran has been working quite nicely. This recipe is with spelt, but it will also work with any kind of whole hard wheat flour. Here’s the recipe:
300g bread flour (50%) 300g whole spelt flour (50%) 480g water (80%) 13g salt 120g levain
Method: – Sift out some bran from the whole-grain flour, mix with 100g of water, then scald the mixture to make a porrridge. Let cool down to room temp. – Autolyse 2-3h, but reserve some water. 50g or so. Do not incorporate the porridge – Add starter (was fed 1:1:1, took 2h to double) + 30min rest. – Add porridge + salt and mix thoroughly to develop gluten structure. Slowly add some of the reserved water. The amount of water the dough can take will depend on the flour used. Let rest for 30min. – 2 sets of stretch & folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water. – turn oven back on to 450 and continue baking for 30min.
Southern_Wrangler291
Beautiful loaf! What is your ambient temperature? My starter usually doubles in 4 hours at 21-22C
regjoe13
Spelt and sprouted spelt are my favorite bread flours.
Outrageous-Tour-682
This is perfect bread imo!!!
Calamander9
Looks great, I’m a big fan of the sift/scald method as well
petitgirlybae
wow woww amazingg
BananaHomunculus
You basically made a lil tangzong with bran, branzong
9 Comments
Looks great. Did you use a Steele?
Excellent work! Would love to see your method, if you don’t mind sharing it 😃
I’ve been experimenting with higher percentages of whole grain flour lately and this method with scalded bran has been working quite nicely. This recipe is with spelt, but it will also work with any kind of whole hard wheat flour. Here’s the recipe:
300g bread flour (50%)
300g whole spelt flour (50%)
480g water (80%)
13g salt
120g levain
Method:
– Sift out some bran from the whole-grain flour, mix with 100g of water, then scald the mixture to make a porrridge. Let cool down to room temp.
– Autolyse 2-3h, but reserve some water. 50g or so. Do not incorporate the porridge
– Add starter (was fed 1:1:1, took 2h to double) + 30min rest.
– Add porridge + salt and mix thoroughly to develop gluten structure. Slowly add some of the reserved water. The amount of water the dough can take will depend on the flour used. Let rest for 30min.
– 2 sets of stretch & folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
– turn oven back on to 450 and continue baking for 30min.
Beautiful loaf!
What is your ambient temperature? My starter usually doubles in 4 hours at 21-22C
Spelt and sprouted spelt are my favorite bread flours.
This is perfect bread imo!!!
Looks great, I’m a big fan of the sift/scald method as well
wow woww amazingg
You basically made a lil tangzong with bran, branzong