It's sunny in Northern California and the Farmer's Markets are kicking out all the goodies. Still sticking to some of my solid formulas that are either set in their way and/or need just little tweaks. Last week it was a new rendition of Country Bread and I'm very happy with the results.
This week I went back to a fan favorite Spelt Levain (recipe found here http://weightloss-slim.fit/node/35667/farmers-market-week-19-spelt-sd-and-volkenbrot-continued%3C/a%3E%29 With the fresh milled grain I've brought the levain down to a total of 15% and all of the Rye makes up 5% of that.
Stiff Levain: DDT 78F (4 hours)
64g Freshly Milled Whole Spelt
Rye Sour:DDT 73F (12-16 hours)
58g Whole Spelt Freshly Milled
436g Bakers Craft (white flour 11.5% protein)
436g T85 High Extraction Wheat Flour
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Total Flour 823 g (17% Spelt, 5% Rye, 25% T85, 53% White) 15% PF 27% Levain
Autolyse 1 hour hold back 5% H20
Bulk 2:30 with 3 folds @ 30, 60, and 120 minutes
Bake 500 steam 15 minutes, vented @ 470 for 20-30 more
100% Fresh Wheat with Honey and cold final proof
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Total Flour: 707g (100% Hard Red Winter Wheat) 10%PF 17% Levain
Autolyse 2 hours holding back 10% h20
Add Levain with 1/2 of held back h20 and honey
Fold @ 20,40,60 (from around the dough stretching with wet hands)
Fold @ 2:00 compass fold being gentle to stretch the dough but not tear
Divide using wet hands and preshape into a tight round. Rest 30 minutes
Shape to a very well floured bowl and retard 12-15 hours
Bake 500 steam for 12 minutes and vented 470 for 30-40 more.
Header photo is the Spelt Levain and here is the crumb
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Looks great. Your formula is quite similar to mine, just heartier with the spelt and hi-ex. I'm always envious of you California folks and your Central Milling. Although I got 90% extraction by hand bolting some hard white, so maybe with a finer mesh sifter I could get T85.
The Nutrimill does not flour good for sifting. Or at least so far in my experience. Granted I only have a standard kitchen sifter and haven't really tried buying sifters. It does make a fine flour though.
Cheers
Josh
Josh: You must be so pleased. Love the color and crust. The crumb is just perfect. Congratulations and thanks for the inspiration. Best, Phyllis
thanks Phyllis
Josh
These all look great Josh. Have to give your 100% WW loaf. Did you sift or use it as it came out if the Mill?
Regards
Ian
All of the grains in the loaves above with the exception of the T85 which is Central Milling are whole. Still haven't bought any sifting gadgets. The Whole Wheat is worth trying.
Cheers
josh
I have a stone-mill Retsel that takes FOREVER but on a slightly coarser setting allowed better bran sifting and faster milling speed. I actually got 87% after a 100g test.
I have the NM since it was a "cheap" option for fresh flour. After using a Meadows Mill it's obviously not up to snuff with the stone mill but it gets the job done for whole grain flour.
Josh
breads Josh. Very nice crumb for all of them. Well done and happy baking
Hope your keeping cool down there
Josh