Subj : Honey-Spelt Sourdough
To   : All
From : Ben Collver
Date : Wed Aug 07 2024 10:16 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Honey Spelt Sourdough
Categories: Breads, Sourdough
     Yield: 2 Loaves

MMMMM---------------------------LEVAIN--------------------------------
    28 g  Rye starter; 100% hydration
    85 g  Water
   130 g  White bread flour
     8 g  Rye flour

MMMMM---------------------------DOUGH--------------------------------
   225 g  Levain (above)
   500 g  Water
   550 g  White bread flour
   217 g  Whole spelt flour
    20 g  Honey
    17 g  Salt; added after autolyse

 The honey provides a subtle background note in this recipe. If you
 prefer a stronger honey flavour, adding just 5 g more will make it
 quite prominent. The honey speeds up fermentation too - very useful
 in a draughty English house in winter!

 Prepare levain the evening before. Makes slightly more than required.

 I use a stand mixer. You can, of course, knead by hand.

 Mix the dough and autolyse for 30 minutes before adding salt.

 Knead for 3 minutes 30 seconds on first speed, rest a couple of
 minutes, then knead for 3 minutes 30 seconds on second speed.

 Split the dough into two containers for bulk fermentation (I find
 shaping and folding easier if I split it now). There's usually around
 785 g of dough per container after I've left some stuck to my hands
 and the mixing bowl.

 While fermenting, I usually find time for two folds a couple of hours
 apart.

 Shape when the dough has about doubled in size. The time this takes
 can vary wildy but be prepared to wait most of the day.

 Prove until passing the poke test (usually around 1 to 2 hours).

 At this point, if it's late and you don't want to be up for another
 couple of hours, you can put both in the fridge and bake them
 directly from the fridge tomorrow morning. But this recipe is better
 when baked now before the more sour flavours start to develop.

 While proving, put the dutch oven in and pre-heat at 240°C (I give it
 about 45 minutes). When the dough is ready, place the second loaf in
 the fridge to slow down fermentation and bake the first loaf now.

 Bake in Dutch oven, lid on, 240°C for 20 minutes. Then remove lid
 and bake a further 19 minutes at 220°C.

 Place on wire rack to cool and put the dutch oven and its lid back in
 to pre-heat at 240°C before repeating the bake for the second loaf
 (you can bake it straight from the fridge).

 Recipe by Caolan McMahon

 Recipe FROM:
 <https://caolan.uk/kitchen/recipes/honey_spelt_sourdough.cm>

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