This is a 75% hydration, 100% spelt pan loaf. Spelt is an ancient form of wheat that I've added here and there to bread but always in the 20-30% range. I wanted to try pure, 100% spelt pan loaf so... here it is.
Spelt doesn't form gluten as strongly as modern wheats, so the hydration is relatively low but even so, this was a loose dough. I might move the hydration down a touch next time. This had a little honey and olive oil added and I subbed out about 70g of the water for milk to make a softer crumb.
Vitals: 770g spelt, 580g liquids, 88g starter (100% hydration), 16g salt.
I autolysed for an hour, then mixed everything for 5 minutes in the Ktichenaid. After that, I put the dough into a ceramic bowl and into the proofer at 77F. Six sets of stretch and fold, the first 4 every 15 minutes, the last two after 30 more minutes. Then an hour in the proofer and after that, into the fridge overnight.
Back into the proofer for 2.5 hours this morning, then preshaped into a round and shaped into the pan loaf. Baked at 450F for 15 minutes, 375F for another 60. Fished temp of about 200F. Smells great. Havent cut into it, I like to let bread cool for a few hours or more so it doesn't get soggy.
Spelt doesn't form gluten as strongly as modern wheats, so the hydration is relatively low but even so, this was a loose dough. I might move the hydration down a touch next time. This had a little honey and olive oil added and I subbed out about 70g of the water for milk to make a softer crumb.
Vitals: 770g spelt, 580g liquids, 88g starter (100% hydration), 16g salt.
I autolysed for an hour, then mixed everything for 5 minutes in the Ktichenaid. After that, I put the dough into a ceramic bowl and into the proofer at 77F. Six sets of stretch and fold, the first 4 every 15 minutes, the last two after 30 more minutes. Then an hour in the proofer and after that, into the fridge overnight.
Back into the proofer for 2.5 hours this morning, then preshaped into a round and shaped into the pan loaf. Baked at 450F for 15 minutes, 375F for another 60. Fished temp of about 200F. Smells great. Havent cut into it, I like to let bread cool for a few hours or more so it doesn't get soggy.
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