This is the place to post the truly outstanding bread recipes that you discover, develop, or stumble upon.
Fantastic flavor that fills the mouth with a variety of sweet, sour, salty, nutty flavors.
1/3 bolted spring red wheat (166 g)
1/3 whole grain spelt (166 g)
1/3 whole grain rye (166 g)
sourdough starter (2 Tlbs), 1 tsp salt
about 75% hydration
I used stretch and fold, overnight single rise. This produced fantastic flavor, but zero oven spring, (I think do to the bread pan I was using.) I’ll be making this again and soon !
Zero oven spring suggests over proofing or possibly not enough gluten in the dough. You were using rye and spelt, two grains that do not have a lot of gluten. Also, 75% hydration with rye flour seems very high. Whenever I bake with rye flour, even 20%, the dough is very sticky and hard to work with so I’d like to know how you were able to achieve stretch and folds with 30% rye in the mix and 75% hydration.
Thanks for the tip on over proofing - a distinct possibility !! The “stretch and fold” was more like punch down and fold at 15 minute intervals – when the gluten developed after an hour +, I could then do a stretch and fold. I used AP flour to dust and keep sticking to a minimum, so final product was a bit dryer than 75%. I read online that rye bread does not get much oven spring. However, I saw that Eric’s sourdough rye tutrorial, (50% rye, 50% bread flour), had decent oven spring. I’ll keep trying . . .
I am not an old hand yet at bread but this is the best I have ever made. I posted this elsewhere but here you go. Enjoy.
Seeded Spelt Sourdough with Walnuts & Raisins
400g KAF Bread Flour (12.7% protein) 40%
400g KAF APF Flour (11.7% protein) 40%
200g BRM Spelt flour (13.3% protein) 20%
880g H2O @ 85-90ÂşF 88%
22g Fine sea salt
250g Spelt Starter (any starter will work - mine is about 85% hydration - like thick cake batter)
2 TBL Boiled cider (or honey or agave - if using agave, reduce to 1 TBL)
2 TBL Walnut oil (optional)
200g or to taste Toasted walnuts
½ c KAF Harvest Seed Blend (1 c. hot water soaker)
200g or to taste Raisins (soaked in hot water for 1-2 hours; drained)
Do soaker of seeds and raisins separately; draining if needed before use.
Toast walnuts – 325 for 10-12 minutes and cool completely. Set aside.
Mix 830g of water (reserving 50g water) with boiled cider and starter.
Add all flour.
Cover bowl and autolyse somewhere warm (around 78ÂşF) for 40 minutes.
After autolyse, add salt, reserved 50g water & seeds (can add ¼ tsp instant yeast at this point if starter needs oomph). Mix by hand to incorporate ingredients - don’t over mix. Complete 4 stretch & folds spaced out by 20-30 minutes (1st S&F after 30 min; store dough someplace warm during rests). Gently add raisins/nuts and walnut oil at second stretch & fold - don’t worry if they are not well dispersed at this point - they will be by the end. After completing the 4 S&Fs, cover & complete bulk ferment in refrigerator over night (about 7 hours; alternatively let bulk ferment at rest for additional 2-3 hours on counter/warm room). After bulk ferment, divide dough into 2 masses. Pre-shape into boules, let rest seam down for 20 minutes UNcovered. After 20 min rest, shape each into batard or boule. Proof in bannetons (lined with linen dusted with rice flour, covered) for 1.5 hours on countertop or in warm room (if you have chosen the shorter countertop bulk fermentation, consider doing final proof in refrigerator over night/about 7 hours for flavor development). (Choose whichever fermentation/proofing method meets your schedule needs.)
Preheat oven & cookers for 1 hr. at 500º. Turn out loaves onto parchment rounds. Score. 20 minutes at 500º. After 20 min, reduce oven to 450º. Bake for 30 min at 450º. Remove cooker lids & bake for an additional 10 minutes. Watch for scorching raisins if any are sitting on the surface of the breads - can loosely cover with foil to prevent scorching, although this may interfere with deep browning of crust. Remove from the oven and cool on wire racks. LET COOL A FULL 90 MINUTES BEFORE SLICING (difficult, but I swear it’s worth it particularly b/c the walnut oil and soaked seeds/fruit have added to the moist crumb — slicing early will result in gumminess).
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