Blue Emmer & Spelt SD with 30% Sprouted Spelt


It has been quite a while since I last baked with spelt. Spelt and emmer are similar in terms of their characteristic in dough. Working with them is always a pleasant experience for they produce a silky (read: not gluing to your hands like rye…) and extensible dough.

Temperature has been hitting 33°C these days, so it wasn’t at all surprising that the levain (1:5.5:5.5) got aerated within 3.5 hours. I didn’t plan very well so it had to go into the fridge for 3 hours before use.

 

Blue Emmer & Spelt SD with 30% Sprouted Spelt

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

303

100

Sprouted Spelt Flour

90

30

       

90

29.70

Whole Spelt Flour

60

20

       

60

19.80

Whole Blue Emmer Flour

150

50

       

150

49.50

White Whole Wheat Flour (Starter)

           

3

0.99

Whole Rye Flour (Starter)

           

3

0.99

                 

Hydration

       

36

100

243

80.20

Water

   

207

77.53

33

100

243

80.20

                 

Vital Wheat Gluten

7

2.33

7

2.62

   

7

2.31

Salt

4

1.33

4

1.50

   

4

1.32

Starter (100% Hydration)

       

6

18.18

   

Levain

   

72

26.97

       
                 
                 

Total

   

550

205.99

72

218.18

550

181.52

 

Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 3.5 hours (28.5°C).

Roughly combine all dough ingredients except for the walnuts. Ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. After the bulk, shape the dough then put in into a banneton. As the temperature was high, I put it in the freezer for 1 hour before retarding in the fridge for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

This bread was just slightly sour, perhaps because the starter had been recently refreshed. The levain and final dough were only fermented briefly at room temperature as well. With the mild acidity, the maltiness of the bread really comes through. It has a nice sweet aroma that resembles malted drinks like Milo, Ovaltine and Horlicks 🙂

 

____

 

 

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Happy Dragon Boat Festival!

 



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