Whole spelt bread

Lately I find myself running and running around to finish all my daily tasks. This is happening to me almost every year before Christmas season. I am really looking forward for the coming holidays to have a nice rest. But having bread in the house is a must. I can miss a lot of other dishes but not bread. This is how I arrived to simply invent a bread on the spot. I had no time to open a book and read a recipe. So, I have quickly checked my cupboard to empty all open flour packages or other related ingredients to put them into my bread. Quickly, quickly ... between other things, a mix, a stretch and fold, a shape of the dough, and a bake and voila.... look how it turned in the end: full of baubles and energy. And when I am thinking that with every single bread I made I was doing my best to get a nicely raised bread with ears.... and this dream bread comes exactly when I was just wanting a simple, no fancy bread to put on my table. 
As for the taste ...there is no negative critique to give.... just positive and superlatives. I let the comments to people eating, trying it or just looking at it ...

  • 700ml water (32ºC)
  • 200g sourdough (100% hydration)
  • 125g millet flakes
  • 200g whole wheat flour
  • 100g spelt flour
  • 600g bread flour (medium protein level)
  • 50g linseeds
  • 16g salt

  1. 9:30AM Mix all ingredients together in a standing mixer.
  2. 9:40AM Cover the bowl with a lid and let it stand at 22ºC for 4h30 hours. This is the bulk fermentation phase.
  3. 13:00 Do a stretch and fold.
  4. 15:00 Divide the dough in 3 and shape 3 oblong loaves.
  5. 15:20 Put the dough in bannetons and cover with a linen towel. Let it stand at 22ºC for the final fermentation around 2h30".
  6. 16:00 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  7. 16:45 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


km said...

Beautiful. How was the crumb?

HungryShots said...

km, the crust was perfect! Very crunchy the first day, and soft the next day as I kept them in a bag.

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