dinkelkartoffelbrot
A fascinating recipe for spelt & potato bread from https://www.ploetzblog.de/2013/10/09/dinkelkartoffelbrot/
It features a 20-hour rye sourdough levain, a salted spelt scald, a stale bread soaker, plus mashed potato & yeast in the final dough.
80% spelt / 20 % rye
I was probably over-gentle with my kneading & shaping. Also, I forgot to use rice flour for the proof -- so the loaves stuck mightily to their proofing bowls and then, even worse, the spread and stuck to the parchment I initially put them on. I scraped them off the parchment, reshaped them into rough masses and baked on new parchment: 20 minutes at 250C/485F, 20 minutes at 220C/425F, 20 minutes at 190C/375F with steam for the first 20 minutes.
They look bad and taste good. Very mild with a crispy crust and velvety interior.
The recipe specifies rye type 1150 and spelt type 1050. I only had whole grain flour and used that. Initially the flour seemed like it was struggling to absorb all the water -- but in the end, the dough sucked up everything -- and felt like it might be a little too wet.
I'd like to go for this again some time, but perhaps with less stickiness and better shaping. I also wonder what the flavor would be like if I jettisoned the yeast and allowed the tang to emerge through a 3-6 hour ferment before proofing and baking. All suggestions appreciated.
Rob
Rob, your breads are full of character and look so delicious! I am sure they are.
My only suggestion would be to try different flours, your crumb is darker than it should be. Whole grains are different from sifted/bolted/high extraction flours. Thus, you are absolutely right. Your whole grains needed more feementation time, higher acidity.
thanks, Mariana, for your kind words.
You make a great point: I hadn't thought through the impact of subbing whole grain flours for the lighter varieties -- mostly because I've done this successfully mant times with high %age ryes. Maybe it's not so simple with spelt. I'm gonna try again at some point -- and, as I enjoy eating these, I'll think on how to tweak the formula to boost the flavor
Rob