Finally, a bread experiment worth posting about (Loaf #19)

After baking a number of failures (that’s a separate, loooong blog post) this morning I’ve finally baked a sourdough loaf to show off:

 

20% rye, 10% spelt sourdough loaf.  top view.

 

 

from another angle

 

pretty good crumb.  I’m happy with it at least.

roughly, here was the recipe in terms of bakers percentages:

  • * 20% rye flour
  • * 10% spelt flour
  • * 70% bread flour
  • * 72% hydration
  • * 20% sourdough starter (just all-purpose flour.  the yeast was fairly active)
  • * 2.2% salt

and so I can remember, here was my technique:

  • * mix everything together with the kitchenaid at power setting 2 for ~12 minutes (maybe a bit long but whatever)
  • * put the dough straight in the fridge (I didn’t have time to bake that day!)
  • * take the dough out 2 days later (dough didn’t rise much in the fridge)
  • * let the dough warm to room temperature with the oven on low for 2-3 hours (the dough rose a bit during this time)
  • * fold and shape the loaf
  • * place in bannetton and back into the fridge overnight (~6 hours)
  • * score the loaf
  • * bake at 450F in the lodge dutch oven for 55 minutes straight from the fridge
  • * open the dutch oven and take pictures of the unexpected results

 

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