New (Starter) Country Spelt Bread
Published on Sat May 11 2019 08:01:27 GMT+0000 (Coordinated Universal Time)
Ingredients
Levain (makes 480 grams)
| Ingredient | Quantity | --- | --- | --- | | Starter (from counter) | 3 table spoon | Water | 200 | Wholemeal flour | 100 | White bread flour | 100
Dough (makes 3 loaves)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 700 + 50 | 75 |
| Wholemeal spelt flour | 300 | 30 |
| White bread flour | 700 | 70 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 8.5 hours |
| Autolyse | 30 mins |
| Bulk rise | 3 hours |
| Bench rest | 15 mins |
| Proof | 3-4 hours |
| Bake* | 40 mins |
*First 20 mins with lid, last 20 mins without. Stay at 250 Cº. Better to lower the temp to 225 Cº after 30 mins.
Notes
- The starter used for the levain had not been fed for 24 hours. Starter was very watery.
- Due to thin-ness/wateriness of the starter, 3 tablespoons where used. I suspect the mass was still less than the usual 1/2 tablespoons of thick starter.