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Monday, 3 March 2014

Rustic sourdough, baguettes and Spelt.

This evening we have nice load of bread out of the wood fired oven, including my first sourdough spelt and baguettes along with my normal rustic sourdough.  Very happy with everything that came out the oven, but the baguettes can be improved by modifying the hydration.
Some bread from today's bake



Here is a quick outline of the spelt flour sourdough loaf:

2 KG of spelt flour type 630
200 g of wholemeal spelt flour (fermented as a starter)
30 g sea salt
68% hydration of final dough.

The dough was kneaded for about 10 mins and then stretched a few times during early stages of fermentation which was at a cool temperature overnight.  The dough was then divided into 3 and left to rise in plastic bowls lined with olive oil.  Baking took 30 mins in a hot oven until
the internal temperature was reading 98 C.

Soughdough from 100% spelt flour