Just threw together for fun at work and came up with some nice results on a quick hybrid dough.
10 baguettes @ 22 oz
37 oz ripe white starter (100% hydration)
80 oz Malted Bread Flour
30 oz Whole Spelt Flour
5.5 oz Poppy Seeds
77 oz H20 (hold back 7 oz to finish)
2.5 oz Salt
.5 oz Yeast.
----------------------------------------------------
Autolyse all but salt yeast and 7 oz water for 30 minutes
Add yeast and mix in. Add salt and 7 oz water and squeeze through until all is incorporated. Slap and fold a until tight, rest, repeat. (did this 3 times followed by 2 stretch and folds) 1 hour 15 minutes passed. rest 1 hour and divide
rest 20 minutes. shape to flour dusted couche, seams up. Proof 1 hour. Bake with steam 9 minutes. vented for 20
cool.
For a fast dough on the fly I'm pretty happy with the results. Has real nice crust and lovely nutty flavor.
Happy baking
Josh
Looks nice and tasty to me
Where is the butter!
Well done Josh!
Believe it or not they had such a nice flavor I ate a bunch before adding anything. I really am a big fan of spelt flour.
Josh
Crust, crumb, and scoring look spot on Josh, nice work!
Franko
... absolutely delectable, Josh!
When I "grow up" (breadbakingwise), I want to make baguettes just like these!!! ;-p
Have a great week!
Based on your previous results you will be making nicer baguettes than these very soon.
Josh
Great bread, quantity of poppy seeds in the bread?
Thanks
Andy
I wrote recipe from memory and forgot the good ol poppy seeds. They are added now 5.5 oz, which is about 5%. I wanted a good amount but not so much to interfere with nice structure. I guessed and it worked out nicely.
Josh
Thanks for the update.
I thought the bread had a perfect quantity/ratio of poppy seeds so was very keen to know. I have found that the addition of ingredients to bread is critical so it enhances and doesn't deviate too much from the original bread as to cause negative affects on the crumb/crust and taste. I thought this bread was spot on, so was keen to know.
Well done
Andy
with all that spelt flour. And looks delicious. -Varda