Merry Xmas everyone. For this morning's bake I did 2 loaves, both my standard 20% whole wheat sour (loaf on right), and a cultured spelt flake porridge (loaf on left) am quite happy with the result. The taste is great, nice and sour from the addition of the extra fermented spelt flakes, and the crumb was better then I expected, as there was additional hydration present from the porridge, and I was worried about excessive spreading. On the contrary the loaf has a nice open crumb, both springy and well gelatinized. (I assume the other loaf, without the spelt flakes, may have an even better crumb, as it had better oven spring, 1 hour less cold retard, and weighed nearly 300g less (porridge weight), but it went to my wife's coworker, so I don't know for sure.) Anyways the quick of the formula:
3 stage levain 70g
ap flour 320g
ww 80g
H20 340g
salt 11g
Cultered (24hour) porridge (cooked):
spelt flake 100g
H20 200g
levain 10g
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Autolyzed 1 hr, salt and porridge added, stretch n folds at 20,40,60, 90 min. 2 hour rest, shaped and basketed, 12 hr cold retard, baked in DO at 450 covered 20, uncovered 20.
enjoy!
- squarehead's Blog
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so it seems like every time I post something new, a random pic of an older loaf will post as well. The ghost pic never appears anywhere on the insert tabs and doesn't even seem to still be on my computer, but it always appears on the post.
anywho, the picture at the top of the sliced open loaf on the cutting board is not this loaf. Old ghost pic. Poppy seed I think. I need an exorcist.
Hey squarehead. Those are some nice loaves. Wouldn't mind a few of those under my tree. Happy baking and happy holidays.
John
Thanks John. They sure made a great chicken sandwich this afternoon.