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
67% water
2% salt
.2% fresh yeast
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| 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 automatically 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.
Final shaping.
Retard for 12-15 hours at 10 degrees.
Bake with steam at 230 degrees for 35 minutes.
Replies
Hi Breadhead..
Any chance you have some bread porn (pictures) to share? Sounds like an interesting loaf... Just curious how it looks?
Terri :)
I went right over the top last week with a loaf containing (very roughly - not bakers percentages but by total proportion of flour) 40% white unbleached bread flour, 25% spelt (actually a mix of spelt/spelt whole), and the rest a mix of rye and barley flour about equal. The aroma from the oven was magnificent, one of the best... but though the loaf had good flavour it was nowhere near the promise of the aroma.
I found the same with another loaf containing about 50% spelt - the oven aroma was even better, but the flavour not so much.
Today's loaf is 50% whole rye flour, oven aroma good, but taste is at least as good as aroma (and being rye will be better tomorrow).
This disconnect between oven aroma and loaf flavour interests me - and I don't really understand it. Has anyone else observed the same thing?
Generally speaking, I find that good aroma = good flavour most of the time.
I suggest that the main factor in the flavour of your loaves that disappointed is the presence of spelt. I've always found it inferior to other grains in flavour, but it does smell good during the bake. I've been through spelt phases, but these days if I use it at all, it's only in small quantities to add a little something different to the overall flavour profile. But YMMV.
There are a number of variables that can affect aroma and flavor. How much prefermented flour is used, what kind of flour, the length of fermentation, the temperatures you are fermenting at, salt and yeast content...
While quality and overall presence of certain grains have disticnt flavors, some more prominent than others, fermentation provides other flavors and aromas - time, tepmerature, and quantity of fermentation is what's important here.
Personally, I like to bake with about 20% prefermented flour (usually rye since it coddles a sweeter tasting bacteria), longer, cooler fermentation times to promote less aciditly, and about 2% salt to keep it all balanced.
I hope this provides some incite to you question.