OK first blog entry here. About time I start documenting my bakes so I have some record of progress...
Mostly my bakes are for my weekly sandwich and other common uses (toast, etc). I've played around with a few flours and one reason to start blogging these is so i can keep the experiments straight. Most past bakes have been all or almost all bread flour with some whole wheat here and there.
This one was straightforward... a 70% hydration dough with 90% Cairnspring Trailblazer bread flour and 10% spelt (600g Trailblazer, 60g spelt). 2% salt, 10% levain (67g) and about 25g of honey.
Autolysed for 1 hour, mixed in the KA for 5 minutes on Stir, then into bulk for about 5 hours at 76F. Three stretch and folds at the front end of bulk, 30 minutes apart. After bulk, preshaped, shaped, into a pullman loaf pan, spending 2 hours or so out at room temp and then into the fridge overnight for about 12-13 hours. Baked the next morning at 400F, 20 mins with steam, 25 without.
This turned out nicely and I'm finally getting a feel for when fermentation is done. Crumb is soft but not at all gummy. next up? A 100% whole wheat version with some of the Yecora Rojo from Breadtopia.
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Nothing simple about those results. They didn't happen by accident. :-)
Very nice loaf. Love the sheen and blisters on the top crust and the crumb looks really nice. That's a perfect crumb to me! Well done!
I'm really happy with the crumb. I need to remember to take the loaf out of the pullman pan for the last few minutes so i can get more color on the sides, but this loaf REALLY didnt want to leave the pan at all, so...
Very nice bake with a nice even crumb, perfect for all sandwich needs.
Benny
Looks like a perfect sandwich loaf to me! Lovely dark crust and airy crumb. Spelt is a lovely flour to incorporate into doughs...it brings a really nice flavor to the mix. I've used it in pizza dough and focaccia doughs with great success. Looking forward to your future posts!