In the double digits!! Dough hook is out of commission so it’s a manual loaf today. Loving that spelt flavour so giving it a second try. The YOLO and tips from poster here says I should drop hydration, drop % of spelt and definitely DO NOT overferment. Today is NOT a YOLO bread day.
340g bread flour, 60g spelt, 260g water, 100g starter (Frisco), 8g salt.
Autolysed 2hrs to give the spelt as much water absorption time as possible. Hand working in the starter and hand S/C&Fing is such a timesuck! 2 S&F + 4 C&F spaced 20-30mins apart.
Preshape and bench rest 30mins. I did a double stitch during the final shaping for more surface tension. Starter time: 3.5hrs. BF time: 7hrs. Cold proof: 12.5hrs. 30-15mins @ 230/210C. And finally figured how to use the bread sling properly. First time I’ve put in a batard loaf without completely messing up the shape.
1) Height: Happy with this given it has spelt. The autolysing and double stitching really helped with ovenspring 8/10
2) Ear: Not the biggest but very very decent 8/10
3) Belly: It’s YUUUUUUGE 9/10
4) Crust: Great colour and crisp 8/10
5) Blisters: A few but not many 7/10
6) Crumb: Looking good with a nice mix of small and medium holes 8/10
7) Taste: The spelt gives it a nutty, slightly richer flavour, even with a lower amount 8/10
Final verdict: Second time’s the charm 🍀 The little tweaks and tips helped so much 8/10
Good bread day to celebrate the first double digit! It’s probably because I did it by hand. Yeah yeah, the mixer is AMAZING for speed but it’s true that hand folding always makes the best loaves. Got Beatrix out of the fridge yesterday and gave her a feed to wake her up. She’s partnering with a malted sourdough for tomorrow’s bake.
by VincentVan_Dough