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

is that they are rife with poor spelling and grammar.  We always have to go back, like we will soon do, to fix them:-)  The scald does several things   The red malt is a flavor and color enhancer.  The white malt is to add extra enzymes, that bread down starch in flour into sugars, to the mix and autolyse.   Since the low baking temperature of 140 F doesn't deactivate them.  More sugar means more food for the LAB and yeast to eat.  The flour in the bake is there to gelatinize as in a Tang Zhong so that the crumb is softer and more glossy.  Even though the sprouts were pretty soft, the baking made them even softer so that there was no chance that they would become hard bits in the crumb.  As it bakes the top of the scald goes darker in color.  Every half hour Ii stir it and add more water to make sure it doesn't dry out had evenly browns.  Brown food tastes good as Ann Burell says.  When it was done I added more water to get it to the 112 g it weighed when it went into the autolyse and to make the final hydration adjustment to the dough.  

Glad you liked the post.  One of the things we want to do with each one is post formula, photos and blurbs so that anyone could reproduce the bread of they wanted to and learn from our mistakes.  Teaching others what you know is important for Lucy and I.  We feel like our lives would be wasted or become a total waste otherwise.  Generosity is the greatest of all character attributes to have and hold dear but it is also the the most difficult to have and hold dear.  Teaching is near the height of generosity and holds a special place for us.  Generosity is just one of the many attributes one must have to be successful in everything you do.  Without it, you can't be successful for long:-)

Happy baking Pufff

Baking Apprentice 2nd Class.  She keeps bugging me to get a promotion to 1st Class but she got promoted to 2nd class last year.  Folks have said we should writ a book now and again and my response is we have and add another chapter to it every week on TFL :-)  With the million hits Floyd gets on the site from all over the world, we can't think of a better way to get the word out, explain our illness and document journey down the bread road to who knows where.  Plus we are retired and book writing sounds way too much too much like work..... and that is the one thing we avoid at all costs:-)

Got the SS pans at Goodwill for 50 cents each.

Happy Baking and Lucy looks forward to your baguette perfection trials and tribulations!

We really don't go for looks around here very much even though we like it when the bread looks good inside and out .  My father in law said you can't eat the atmosphere when it came to restaurants and it was better to eat at a place where the food tasted good rather than a place where it didn't.  Taste is by far the most important thing foe us when it comes to bread.  Everything we do, and we do about everything you can at each stage of bread making, is to try to bring out more flavor in the grain and make the bread taste better.  Tasting better is personal and subjective though so the lengths we go though to coax out taste and  flavor might not be appreciated by many or even most of bread lovers - but it is fun and interesting to experiment and learning what happens when a new path is taken.

We originally eliminated the bulk ferment for the hot AZ summertime. Letting the dough sit on the counter for an hour or a  couple of hours before retarding, either bulk or shaped, always caused the dough to over ferment or over proof in the fridge.... making for flat loaves at best and goo at worst.  It just didn't fit into my schedule and I wasn't going to stay up late or get up early to make it fit ....or do anything bread for that matter.  The schedule and process had to change.  Less levain was also part of the process, along with more fridge time and less counter time, all  to slow things down to fit my leisurely schedule.

My shaping is a combination of Hamelman's for the pre-shape on the KA video, Mark Sinclair's start of the final shape on video to get it really taut and David Snyder's finish of the batard shaping.  Since this dough was comparatively resilient and pretty nice compared to the sloppy ones we usually stick ourselves with so we could manhandle it more than usual when getting the skin taut like Mark Sinclair does and right before the final shaping that Daivd uses by putting the palms on top of the batard and rolling back and forth as you move your hands out to ends applying more pressure and making the batard thinner as you go to the ends.  I just treat it as a really fat baguette.  The hard part to learn is how to get the skin taunt before doing the final rolling.  The slacker the dough, the more gentle you have to be.  All it takes is practice and learning what it should look and feel like.

We have come a long way these last few years but it was all fun - well most of the time - and some of it was rewarding too:-)  300 down but thankfully there are at least 10,000 moire different breads to bake.  It'd going to take some real twerking to get those all baked:-)

the scald.  I forgot to mention that the extra sugar created makes for better crust color and a sweeter crumb counteracting the bitterness of the whole grains without adding sugar.

The hard bit extraction I get from my one sieve is about 12-14% of the beginning weight for non sprouted non tempered grains and about 16 -20% for sprouted grains.  It is what is sifted out.  They are right about tempering.   A little water on the whole grains or sprouting them makes for an easier and larger bran extraction.   When I talk about high extraction flour I can get, I am talking about the 88% to 80% of the remainder after the hard bits are sifted out.  Professional millers can mill anything and mill to 72% extraction for what they call 'straight' flour.  All white patent flours are then milled from the straight flour and, since they are professionals, they can also mill or mill and recombine just about any high extraction flour percent above 75% they want.  

Big Old Betsy is shortened to BOB around here sometimes.  Lucy says that Betsy is really Bi.....heated from the top and bottom and doesn't mind being called Bob or Betsy :-)  We can't slide anything past you guys!

Glad you liked the bread.  It is a fine one to just munch on all by itself.  You will like it and 

Happy baking Cathy.

Sei troppo gentile Anna. Sono contento che ti piace il post - è uno dei nostripreferiti pani e siamo parziali mentre quelli di grano. Un fornaio a casa casual checuoce 1 pagnotta di pane alla settimana, non cuocere abbastanza per ottenereveramente buono in essa, ma, noi facciamo del nostro meglio per fare il panebuono come possiamo.

since you off gallivanting around the globe to where noodles came from!  I think you should take an how to make noodle class while you are there.  I started making noodles not long ago and find it therapeutic and as easy as making bread only you get use ancient and mysterious Eastern methods to make them.  Maybe you could trade a bread class for a noodle one?  Have fun and safe travels Ian