I made two 800g loaves with 10% starter inoculation and 78% hydration (excluding the carrots), and 2.2% salt. I used a mix of grains. I have never used 10% rye before and this is my first time using spelt. I mixed in 100g of shredded carrot, 1 tbsp cumin, 1 tbsp coriander, and 1 tbsp caraway seed (all toasted and ground except for the caraway which I left whole). I replaced most of the water with carrot juice which I made by blending 5 carrots and 250g of water together. I made some really ugly loaves this morning so here's to hoping they taste better than they look!
| whole wheat | 20% |
| Spelt | 13% |
| Rye | 10% |
| Bread flour | 57% |
| Day 1 | 8:00 AM | Levain Build & make porridge | |
| 11:30 AM | Autolyse | ||
| 1:30 PM | 4 min mix of levain and autolyse | ||
| rest 15 minutes | |||
| 1:45 PM | Mix in salt and then 4 min mix with shredded carrot | ||
| 2:15 PM | Coil fold on misted counter | ||
| 2:55 PM | Lamination on misted counter (add spices now) | ||
| 3:25 and 4pm coil folds | 2x coil folds | ||
| 6:40pm into fridge | shape & fridge overnight | ||
| Day 2 | 7:15 AM | Bake |
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Another very nice looking bake. Again you are judging fermentation perfectly based on the beautiful crumb of that loaf.
Benny