A very flavorful rustic loaf using a rye levain and 20% spelt. Please note the formula given for "The Dough" includes the levain. The Overall formual is:
20% rye flour
20% spelt flour
60% bread flour
.2% fresh yeast
|Rye levain (100% hydration)||237 grams||8.36 oz||49.99%|
|Spelt Flour||119 grams||4.19 oz||25.03%|
|Bread flour||355 grams||12.54 oz||74.97%|
|Water||276 grams||9.76 oz||58.32%|
|Salt||12 grams||0.42 oz||2.49%|
|Fresh yeast||1 grams||0.04 oz||0.25%|
Total Flour Weight: 473.9 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Combine levain, flours, and water and autolyse for 1 hour.
Add salt (and optional yeast) and continue mixing by hand for 15-20 minutes or by stand mixer 5-7 minutes until dough temperature reaches 23-25 degrees.
Bulk ferment for 20 minutes.
Cut and preshape, rest for 20 minutes.
Retard for 12-15 hours at 10 degrees.
Bake with steam at 230 degrees for 35 minutes.