Tip of the day

So I found myself out of bread midweek after devouring last week's Broa de Milho bake and decided to do a midweek yeasted bread to tide me over. Started off with a simple whole spelt recipe then added a poolish, tangzhong and honey. Here was the progression...

Simple recipe:

500g whole spelt

300g water

8g salt

5g dried yeast

Re-done for a poolish (30% flour prefermented), tangzhong (5% of the flour) and honey...

Poolish:

150g whole spelt

150g water 

0.5g dried yeast

Tangzhong:

25g whole spelt

125g water

Final recipe:

All of Poolish

All of Tangzhong

325g whole spelt

25g water (plus extra! which you add when making the final dough till it feels right. should feel tacky. it needed quite a bit more)

25g honey

8g salt

• 1. Make the poolish 12 hours before
• 2. Make the tangzhong 20 minutes before giving it time to cool before the final dough. 
• 3. Form the final dough with all the ingredients. I did not add any extra yeast but it did take a while to bulk ferment. Feel free to add a little extra yeast to the final dough. 
• 4. Give the dough some gentle stretch and folds every 20 - 30 minutes till it feels right and the bulk ferment is done. 
• 5. Shape and final proof till ready. 
• 6. Bake. 

Now this is very important! When it comes to eating... toast the bread and dip it into pumpkin seed oil. You can thank me later :)

Enjoy!