No Knead Spelt and Rye (77% hydration)

No Knead Spelt and Rye Bread (77% hydration)

Poolish:

• 50 g Spelt Flour
• 50 g Dark Rye Flour
• 50 g AP flour
• 165 g Water
• 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

• 300 g Bread flour
• 50 g Spelt
• 50 g Dark Rye
• 50 g Molasses
• 5 g Ground Caraway seeds
• 11 g Kosher Salt
• 110 g warm water
• 100 g Whole milk

Method:

Combine dough mix and Poolish, autolyze for two hours and then refrigerate overnight.  Remove from fridge and allow to rest 2 hours.  Sprinkle dough with flour and remove to floured bench.  Stretch and form into ball and then place in heavily floured Banneton to proof until doubled.  Sprinkle with cornmeal or polenta and then turn onto parchment lined pizza peel.  Place on baking stones in preheated 450°F oven and add steam (1-1/2 Cup boiling water in steam tray) for 15 minutes, then reduce heat to 425°F for 20 minutes, or until instant read registers 205° to 208°F.  Rest on wire rack until cooled.