The bread has been baked. To be tasted in a few hours.
HINT. The main page about sourdough, its preparing methods, history and science is documented in www.kinberg.net/wordpress/stellan/sourdough_bread/
- Making the levain
- Create the dough
- Stretching and resting
This time I make a sourdough with Spelt and rye. I am curious how it will work out.
Starting date and time: Sunday August 26 at 9 am.
I have his Youtube with transcript in English for you to get translated in www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough
Levain ingrediences (made this 9 am Sunday August 26, day 1)
- 160 gram wheat flour (~2½ dl)
- 160 gram rye (råg) flour (~2½ dl)
- 32 gr water (~3,2 dl) and
- 1 table spoon of starter
~8 hours in the refrigerator in a aluminium bowl covered with a lid
Create the dough
(Start 5.10 pm Sunday August 26 day 1)
In this dough I used 6 dl rye flour Kungsörnen and 5 dl Spelt from Berte Qvarn
Levain before adding water and flourmix:
- I used all the levain
- mixed it in 5 dl water
- I added the 11 dl flour mix (10 dl wheat, 1 dl rye).
- (Should be 13 next time with this spelt)
5.20 pm. 45 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity.
- 6.05 pm. A few gram dry coarse salt added during first stretch over the dough
- The rest of the stretches and 30 min rest proceeded well.
Stretching and resting
creating protein network
- stretch 1 with wet hands. Very wet but slimy. Added 5 gram dry salt.
- 18.13 rest 2 30 min in bowl with lid in room temp
- 18.50 stretch 2 . nice and slimy. Added 1 dl spelt wheat.
- 18.53 rest 3
- 19.23 Stretch 3
- 19.30 rest 4
- 20.00 stretch 4.
- 20.05. Divided in 2 parts and put each part in its bowl and put the bowls in the refrigerator in plastic bags.
- 20.10 rest 5 10 hours in the refrigerator
(The doughs should, after the stretching part, have rest for at least 8 hours (“Over night” to get acidity.)
Final stretch and formatting
Monday August 27 am day 2)
- 6 am. Took out the doughs from the refrigerator to rest 30 min in room temperature.
- 6.30 am . Took up the dough gently and stretch each dough without breaking it a few times. Very humid doughs.
- 6.50 am got a desired hape for both doughs
Fermenting – producing CO2 bubbles
- 6.50 am. lay the doughs on the baking sheet with baking paper on the bottom as in the photo above.
- I covered both bread with a lid.
- Set the oven to 100 temp Celsius to get a higher room fermenting temperature.
- 7.15 am. Doughs still fermenting. Oven on max 275 Celsius.
- Forgot again to cut the top of the dough
- 7.50 am bake 25 minutes in 275 Celsius under cover
- 8.15 am removed the cover. Got a nice color.
- 8.20. Breads have a nice dark color. Tried with a stick. Looks cooked. As I were afraid to burn the bread, I lowered the oven temp to 0 Celsius and held it so for another 15 minutes.
(Next time I lower it to 100 Celsius to get it fully cooked.)
Cooling and tasting
The bread became nice but not dfully baked. The taste is however good with a fine acidity.
The dough was very humid at the last stretch before fermenting and baking. Ii forgot to cut the top again. I think another dl och flour is needed. So in total 13 dl flourmix. I have to keep it in the oven longer time at high temp to get it fullty baked. Maybe lower to 100C instead of 0C and keep it there to a total of 50 minutes baking.