Dining and Cooking
Leftover flour dump loaves always turn out to be some of my favorites - this one is all my remaining white flour topped with 40(ish)% whole spelt and rye
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Leftover flour dump loaves always turn out to be some of my favorites – this one is all my remaining white flour topped with 40(ish)% whole spelt and rye


Ran out of white flour, then ran out of spelt flour, so topped with rye in amounts I can't remember exactly. I love this type of loaf as you kind of have to work on feeling alone and it's always a mystery how it will turn out

Recipe estimated from memory: 240(ish)g strong white flour (60%) 120(ish)g whole grain spelt flour (30%) 40(ish)g whole rye flour, 348g water (87%) 8 salt (2%) 80g starter (20%)

Method: dump all remaining white and spelt flour in my pantry and top with rye to get 400g flour, autolyze with 340g water 1 hour, mix in starter, wait 30 minutes and add salt with 8g water as it felt it needed more, wait 30 minutes and laminate, 3x coil folds over 2.5 hours, bulk to 2.5x increase took about 8 hours from initial mix at 75f, shape and cold proof 16 hours, bake at 450f 20 minutes covered 25 minutes uncovered

by Calamander9

11 Comments

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  2. Fine_Platypus9922

    Beautiful crumb, I also love how you stage your shots with green scenery!

    I have a question though: you wrote you ferment until 2.5 increase, so that’s more than double? Doesn’t seem conventional, was wondering if it’s a typo 

  4. Heliotrope88

    Lovely! And what a pretty scene too. Bread and nature, how idyllic!

  5. necromanticpotato

    I’ve got an end of bag 500g loaf going right now! How funny. I was just having a conversation about this with myself.

  6. xyzcvxyz

    Is 75F your internal dough temp, or room temp? You seem to always get beautiful rise and crumb, especially for such high ratios of whole grain. I know you said you used strong bread flour in another post.

    I don’t understand how everyone is making beautiful loaves aiming for so much rise in bulk ferment. I probably bulk for around 4 hours max, get about a 30-40% rise, then do around 12 hrs retard and still get very nearly over-proofed bread. The dough does continue to rise in the fridge for me, nearly doubling.

  9. murfmeista

    Love it! as a beginner it’s great to see all of the experiments and the fact you can deviate from the norm and still be successful!!!

  10. WeirdDiscussion709

    Same and then I don’t take the ratio down so I have no idea how to recreate it

  11. sparklingnia

    It looks so so yummy and looks great against the greenery!

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