Honeyed Spelt and Oat Levain

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CalBeachBaker on

Today's bake: Honeyed Spelt and Oat Levain

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Notes:

Substitutions:  None

Discussion: This is another bread from Sarah Owens that I have been planning on baking for some time. The crumb is nice and soft due to the oatmeal soaker and  ~20% spelt flour, with a slightly sweet flavor from the honey. The crust is nice and crunchy with toasty malt flavoring. This is a nice bread to toast up in the morning for breakfast or for lunch.

Make again? - Yes, definitely.

Changes/Recommendations:  A little less bake time.

Ratings:

Honeyed Spelt and Oat Levain 9.8.2023 R.JPG

Honeyed Spelt and Oat Levain 9.8.2023 Cr.JPG

Honeyed Spelt and Oat Levain 9.8.2023 F.JPG

Honeyed Spelt and Oat Levain 9.8.2023 P1.JPG

Honeyed Spelt and Oat Levain 9.8.2023 P2.JPG

Tony

 

 

 

 

 

 

Well done!  Nice execution of this delicious bread.  This is one of Sarah Owens' breads that I keep in my "Repeats" list to bake again and again.  It seems you are enjoying her book as much as I have.  I like it for both the formulas and for the photography.  The formulas in the book are all beautifully presented.

Nice job
OldWoodenSpoon

Thanks OldWoodenSpoon

 

I am enjoying her book, I'm impressed with the variety of flours and flavors she's getting out of these breads too. More to come in the future.

Tony

Looks fantastic and I like the oat soaker inclusion.  I’ve made a lot of porridge breads with cooked oats but haven’t made one with just soaked oats.  

Hello - I am new to this site and got here somehow by searching for how bakers have handled Sarah Owens' Honeyed Spelt and Oat Levain. I'm experimenting with 100% einkorn baking lately and want to try this loaf with einkorn substituting for the AP modern wheat flour. I'm really intrigued by your spreadsheets and ratings system, as well as your well-documented process notes. I've found an image for Michael Kalanty's Aroma and Flavor Notes. Have not found anything for Jim Challenger's Rate Your Bake. Is there a source for that out there somewhere, or is Challenger's system essentially what's in the column headers in your spreadsheets? You've inspired me to keep better process and results notes since I'm experimenting with converting sourdough recipes using modern flours to using einkorn flours. It's an adventure working with einkorn! Your loaves are beautiful - will be following!