100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012.  The bread was a success on the inside for flavor and crumb but the outside was a disaster a flattish boule, commonly known as a Rustic Frisbee to be kind.  The half good half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration

 

The finished baked scaled after 3 hours at 140 F in the mini oven

Lucy, even back then, thought her supposed master was a bit of a baking twerk before twerking became fashionable and commonplace just about everywhere.  She just reminded me that she thought I was a twerp, not a twerk, but now thinks that twerk is closer to the truth now a days.  I think it is great to be hip at my age if you ask me.

 

The autolyse with the dough flour. dough liquid and the baked scald.

To try to bring this old sprout recipe forward, in both time and to be more n step with Lucy’s current and totally faddish, modern formulations and to get the bread to look better on the outside while not killing off the old inside we liked so much, Lucy made the following changes for better or worse.

 

Spelt starter hits the mix.

First she lowered the hydration down to a more sane 83 % overall.  This doesn’t sound too bad until you feel the dough and find it to be a sloppy mess compared to whole wheat and check to find out that 100% whole grain spelt bread recipes tend to be in the 67% to 72% hydration range – if you want them to not look like a brick of a Frisbee.

 

Lucy also included a baked scald, at 140 F, of spelt flour, spelt sprouts, as well as white and red malts.  This should pump up the flavor of the bread substantially and put it on a spelt plateau not seen since rye was discovered growing as a grass in the far north.   She also increased the scald bake time another 30 minutes to 3 hours.

 

Unlike last time when one 20 minute set of slap and folds were done before the stretch and folds, we went to our standard 8, 1 1and 1 minute sets before the stretch and folds began.  We also used our now standard 3 stage levain build using a bit of 5 week retarded rye starter to begin the levain and we used the hard bits sifted from the non sprouted and sprouted, whole spelt to feed the levain.

 

Stainless Steel Mega Steam for Gabe

The sprouted spelt flour this time equaled half then flour in the mix when the previous 100% whole spelt bake only had whole sprouted spelt berries mixed in.  With all of these changes Lucy didn’t leave much alone if you ask me but I just make the bread and leave the figuring of the formula and process to her small but powerful brain.

 

That way I can’t get blamed for anything going wrong, even if I was the problem,.  I can also take all the credit for it later if it works out well. – a win – win.   Plus, by not having to put in the time and mental effort to figure out this stuff gives me way more time to watch the recorded 1st year of Naked Ancient Alien Swamp Zombies Behaving Badly. 

 

The one thing Lucy does worry about with wet, high percent, spelt mixes is that it can get away from you very quickly during ferment and proof.  Next thing yow know, you have given birth to a Naked Alien Swamp Zombie that thinks you are its undead Momma who needs to be real dead instead.  For one thing the dough sure felt better than the last time due to the hydration being better suited for bread than pancakes.

 

So to keep the mix from evolving into a scientific oddity, Lucy cut back on the wet, upped the levain to a bit less than 15% and cut the bulk ferment to zero.  She did keep the shaped retarded proof to 12 hours though.   I told her it probably wouldn’t work since spelt has a mind of its own and 12hours was too long but she gave me that undead look of hers and I felt the need to cut the discussion shorter than usual.

 

Lucy decide t come up with a new shape she calls a long thin non knobby end batard using a seldom used basket lined with a rice floured towel and covered with the bottom  of the MagnaLite WagnerWare Turkey Roaster while baking for steam.  It’s the perfect cloche cover for short non knobby ended batard baking.  Sadly, the batard was too long for the turkey roaster so we resorted to 2 pans of Mega Steam. 

 

We let the shaped skinny batard warm up on the counter for 90 minutes before firing up Big Old Bob at the set 500 F preheat.  We un-molded the bread and sliced it 4 times to teach it a lesson and make sure it doesn’t just bust out wherever it wants to.  We steamed for 12 minutes at 450 F.

 

Once the steam came out we baked it for another 15 minutes on the bottom stone until the middle read 205 F on the inside.  The oven was turned off then bread was left on the stone with the door close until it hit 208 F, a higher temperature for sprouted grain breads, and that took another 5 minutes.  Total time in the oven  32 minutes with 5 minutes off.

 

The bread sprang well, bloomed, blistered a bit, small size and looked like it had some promise crumb wise.    No flat rustic boule this time!  It finally browned up to that mahogany color we love so much.  We will have to wait and see what the crumb looks like after lunch once it is cool enough to cut.  The crumb came out soft, glossy and fairly open for 100% whole grain bread with spouts as add ins.  It tastes uniquely different and the sprouted flour really comes through.  If you want to try a whole grain bread other than wheat then this one, emmer  or Kamut is one to consider. It is delicious! 

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Sour Starter

8

0

0

8

1.96%

18% Extraction Whole Spelt

8

16

17

41

10.02%

18% Extraction Whole Sprouted Spelt

0

0

15

15

3.67%

Water

8

16

32

56

13.69%

Total

24

32

64

120

29.34%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

18% Extraction Whole Spelt

60

14.67%

 

 

 

Water

60

14.67%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

18% Extraction Sprouted Spelt

25

6.11%

 

 

 

82% Extraction Sprouted and Whole Spelt

324

79.22%

 

 

 

Total Dough Flour

349

85.33%

 

 

 

 

 

 

 

 

 

Salt

9

2.20%

 

 

 

Water

255

62.35%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.07%

 

 

 

 

Total Flour w/ Starter

409

 

 

 

 

Water

315

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

77.02%

 

 

 

 

Total Weight

865

 

 

 

 

% Whole and Sprouted Spelt

100.00%

 

 

 

 

% Whole Sprouted Spelt

50.00%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 25g whole spelt as flour and 5 g each

 

 

 

 

plus 5 g each red and white malt plus 25 g of Sprouted

 

 

 

 

spelt berries and 52 g of water  – total weight 112 g

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is 83.11%

 

 

 

 

 

 

 And Lucy reminds us to not forget the salad.

Source: Fresh Loaf