chrisf's blog

I've been using an overnight bulk ferment with no more than 10% starter. An early morning shape and proof and then in the oven. Usually the total time for bulk, shape and proof is 14-16 hours.

Hydration is usually 75%. I grind the spelt and sift the larger pieces of bran out to use for cooked cereal or muffins.

I made a test run of ciabatta that I will be making for a party in a few weeks. Overall I'm pleased with the results. Here is what I did and what I would change the next time.

Took 25g of my No Muss No Fuss starter (spelt whole grain I grind) and made 30% starter in one fell swoop- 500g flour, KABF and Semolina, and the same water. Left it for 16 hours on the counter.

5lbs KABF

2.2lbs Semolina from this mix I took 500 g for the starter

Water 80%

Salt 2.5%

CY 1.3%