Abe's kefir-leavened 100% wholegrain spelt
I'm a 100% wholegrain loaf nut. I don't really want to make anything else. And I regularly make goat's kefir at home, so when Abe told me about a loaf he'd made using whole Spelt and kefir, I was keen to have a go.
This is the 4th attempt and the best so far.
The flour is from Shipton Mill in the UK. The levain was built with 50/50 flour and kefir at 26C degrees for 19 hours. 26C is maintained though a long bulk and proof with gentle stretch and folds and then this time, I retarded overnight before baking.
It's a little burnt - I've recently treated myself to an Emile Henry loaf pan and am getting used to the way it works - but the crust and crumb are good. The flavour is what keeps bringing me back; so creamy and honeyed. I guess it's the predominance of lactic acid bacteria (over acetic) due to the kefir.
I'm not stopping with honing this recipe because I want to keep tasting it! Thank you, Abe.
Comments
I must say, I've never heard of bread leavened entirely by something like kefir, it must certainly contribute to that sweet mild flavor. Do you have goats yourself, or simply buy the milk? :D
Just as well, that crumb is beautiful, nicely even and not flat on the bottom.
Glad to see another pure whole grain baker, keep it up!
I get the milk directly from a farmer. It's unpasteurised. not sure whether that makes a difference.
Certainly will keep up the wholegrain baking. I've got the bug. :-)
Thanks! I will look into this. Beautiful loaf!