Hi Everyone,
This has been one of my favorite combinations for a daily bread. Usually I have time for baking twice a week, so I am baking small loaves to avoid them becoming stale during the week. I am even splitting the dough in half and baking in two batches.
I have been building some levain lately to enhance the bread flavor, leaving my little starter in the fridge (NMNF method). Levain was built during the night (12 hrs), mixing and bulk fermentation during the day (with about 5 hours autolyse this time, but it is rare that I autolyse), and shaping and proofing in the fridge over night, while baking this morning using the infamous cold pot / cold oven method straight from the fridge.
| Levain | |||
| Starter @ 100% | 15 | g | 3% |
| APF | 70 | g | 14% |
| Water | 70 | g | 14% |
| Dough | |||
| APF | 180 | g | 35% |
| Spelt | 125 | g | 25% |
| Whole wheat | 125 | g | 25% |
| Water | 293 | 58% | |
| Salt | 8 | g | 1.6% |
| Total Flour | 508 | g | |
| Total Water | 370 | g | 73% |
The picture below shows some rolls from the previous batch (since I divide the dough in half and keep it in the fridge). This one was baked in a Dutch oven, and even the pot with the rolls were proofed in the fridge. The bake started really cold this time straight from the fridge. It works fine for me and I am happy with the results.
You all have a great week ahead.
Peter
rolls look great and now I am feeling hungry!
Leslie
They were very tasty and went down for breakfast! I have baked some other a bit darker and the crust was just out of this work. Sometimes I can't believe I am able to bake something so good. Lol
This is the about the same kind of bread I like for day to day eating too. The texture and crust look great.
This is my safest bet. It always work.
wow! you just keep turning out beauties. Love the rolls. Hadn't thought to do mine in a dutch oven but I have a really big blue granite roaster from the 1930's. I am thinking I could do the rolls in it....cold pot and see what happens. Always new ideas at TFL.
Thanks Caroline, I always have to bake in a pot because my oven would not retain steam. Let's us see your results.
peter
Really nice bakes. I've done DO and baking stone with steam (hot water on lava rocks) in my gas oven, and I got the same results in oven spring, so I don't bother with DO. Also got burnt bottoms with DO. Per Hamelman I steam before and after loading. The main steam dissipates quickly, but if you take the pans out before the end of the bake, they are still steaming.
Thanks Filomatic, I would like to bake on stone too, but my oven chamber is quite small. I tried the lava rock thing, placing it at the bottom and pouring water when they are very hot. The steam produced is fine, but my oven is not well sealed and leaks steam out rather quickly. There is some oven spring, but I never get that nice crust and ears that I like.
Really nice Peter. I'm going to give your formula a try.
Thanks Jim, I enjoyed the flavor a lot on this one. Not too earthy and not too dense.
A really nice looking "daily" loaf! And apparently another "vote" for your infamous cold pot / cold oven method.
Thanks Alfonso! Yes, the saga continues. Lol
I am playing on the safe side here. Not too high hydration and not too high whole grain content. I have screwed it big time whenever I crossed the 80% barrier hydration and/or went up to 100% whole grains. So 50-50 is a good compromise for me on taste, hit rate and the possibility of having a loaf that I can eat daily.
I like the idea of smaller loaves.. will definitely give this a try.. they look terrific.. !
It is the best option for me because I can have it always fresh. Bread is all about freshness, and I like eating it within 48 hrs after baking.
peter