As some of you know, I’ve been trying to bake a lot of bread. I’m experimenting with the idea of creating a bread diary. This is loaf #24, a 30% rye 10% spelt and the rest white King Arthur bread flour loaf with a sourdough starter. hydration was about 68%.
Top view – kinda funky ears. slashing could be improved
3/4 view of the loaf
side view. Didn’t rise as high as I’d like because I had this loaf retarding in the fridge for 4 days. Better flavor though..
some big holes at the base. gigantic ear on top. Tasted great.
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