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Tuesday, 27 June 2017

Sourdough Lean Boule with 13% Spelt Flour 27 Jun 2017


I increased the percentage of spelt flour and superfine wholegrain flour, and on the other hand, reduced the ratio of unbleached bread flour.  As the spelt and superfine wholegrain flour were able to absorb more liquid, the percentage of water also increased. As a result, this loaf of bread has a higher overall hydration percentage as compared to the previous one.
 

The higher water ratio also helped to develop more open interior and glossy crumb

From the YouTube videos, I learned to prick bigger air sac beneath the dough surface, and to shape the dough by traction.


This is not a proper recipe. It is just my baking journal to share :)

Room temperature: 27~31°C

Starter Ingredients (77% hydration)
20g bread flour
14g water
12g natural yeast, 100% hydration

Dough Ingredients (76% overall hydration)
110g unbleached bread flour
20g spelt flour
20g superfine wholegrain flour
105g water

To be added 1 hour after combining the starter and the dough

8g water
3g fine salt


Directions

1. Prepare starter and dough, allow to ferment and autolyse for 4 hours at room temperature.



2. Combine starter and dough. Stand for 1 hour at room temperature.




3. Mix salt and water. Combine with the dough.


4.  Start the 3 hour bulk fermentation at room temperaure of  about 30°C. Perform 4 sets of stretch and fold at interval of about 30 minutes for the first 90 minutes, and 1 hour later.



End of 3 hour bulk fermentation.


5. Retard at 9°C (fridge vegetable compartment) for overnight (15 hours).


6. After the 15 hour cold retardation, the bottom of the dough appeared to have quite a number of big and small air sac.

Thaw in room temperature for about 1 hour.


7..Sprinkle some flour over the dough and work top. Turn out the dough and shape into a ball. Rest for 15 minutes.




Fold into half with the help of a bench knife.

And another fold into a quadrant.

Use the bench knife to shape the dough into a ball. Let it rest for 15 minutes.



8. After the 15 minute bench rest, shape the dough into a boule by using traction. Certainly needs more practice in that skill 



Sprinkle some bread flour mixed with rice flour into the proofing basket, as well as on the dough surface.

Transfer the dough into the proofing basket with the seam-side facing up.


Cover with a towel and proof in room temperature for 2.5 hours.


End of 2.5-hour final proofing. The dough inflated about 30 to 40%.

9. Transfer to the fridge to retard at 9°C for about 30 minutes. This is to facilitate scoring later.


9. Remove from basket and transfer to a parchment paper. Sprinkle a layer of flour over, and do the scoring.






10. Bake in a preheated rice cooker using "Steam" function for 25 minutes.



11. Transfer to a preheated oven immediately, and bake at middle rack for 15 minutes at 230°C, reduce to 210°C and bake for 10 minutes till slightly brown.

The bread looked a little deflated during the transfer,
 
but it will be inflated after a few minutes of heating.



  Let the bread stay in the oven for 5 minutes after the final 10-minute bake


12. End of baking :)
 

Cut the bread after it has cool down 😁




 Glossy crumb