I baked these loaves on my Baking Steel in my oven: see my post on how to steam your home oven for baking. Mix well and cover loosely for 3 hours. You may try this recipe and find the dough to be too wet and sticky and tricky, and if that is the case, you can always, next time around reduce the amount of water or go back to your tried and true KAF sourdough bread recipe… no reason to mess with a good thing . The standard percentage of salt in a bread recipe is 2% by weight of the flour. If you love this recipe, please consider giving it a star rating when you post a comment. 2) Their hydration is about 59%, and I still arrived with 2 lofty loaves, lots of holes and very light. Whole Grain Wheat and Spelt Pan Bread. Thanksgiving week I made 6 loaves – for us, neighbors and family! master sourdough bread baking in my free ecourse! I've tried making this bread with both 100% whole wheat and stone ground spelt… Apple Turnover. And thank you so much for buying my book. I do think doing the second rise in the fridge is important especially if you want to achieve a light crumb. Yes, there are textural/visual cues to help discern when each phase of fermentation is complete, but it still can be hard to judge. This post might include affiliate links. Design by Purr | Support by Foodie Digital. This is my favorite sourdough bread: It’s high hydration, whole wheat(ish), and just so darn tasty. I’ve tried other reusable/environmentally friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? is it important to cover the dough bucket with something porous like a tea towel or breathable bowl cover or can one use the lid of the bucket? Thanks… I baked it open and it was beautiful except that like a cake I left it for an hour in the pan after taking it out of the oven and the sides had condensation on them but it is still great. Using your hands, mix everything until it comes together into a shaggy mass. The hydration of this one and the simple sourdough are basically the same … I prefer this one as well for its smaller size. A well-executed bread is undoubtedly more than the aesthetic of it, but the result from executing—by hand—that part of the construction amplifies everything. Sure, it has all the usual zest that comes with increasing the whole grain percentage, but also something more. Spelt Sourdough Bread Recipe . While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. The 4 common mistakes. Your email address will not be published. This Troubleshooting Post may help you identify your issues. You can use either of those recipes and after the bulk fermentation, split the dough in half, transfer to buttered Pyrex bowls, and let the dough rise at room temperature till it crowns the rim of the bowls. Thanks for writing And I’ll definitely check out your focaccia recipe! Much research shows that as soon as the wheat kernel is separated into the various parts, much of the nutritional value is lost — even when the bran and germ are added in after the fact. For years I have made no knead style breads and have always wanted to try breads with a starter. During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. The hydration level for this white spelt flour sourdough bread is at about 71% so it is easy to handle and therefore simple to make. magazine! Great to hear all of this, Patrick! When you baked this one in a loaf pan, did you use a covered loaf pan? For the past few years, I’ve been tinkering with various sourdough recipes, and though I can’t say I won’t stop tinkering, this is the current snapshot of my sourdough journey. https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365 Hi Courtney! Lately, I find myself inadvertently nudged toward baking this recipe, an inclination for vibrant and flavorful food to combat the chilly weather outside. A few thoughts: you could try reducing the water by another 50 grams and see if that makes a difference. I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. I will be making them on a rotation weekly. This is likely because my mother’s peasant bread is the bread I grew up on, and that bread is 94% hydration. I would start with 3/4 to 1 cup; next time around, adjust based on your results. Though someone messaged me recently telling me he had baked the sourdough sandwich bread in a covered Pullman loaf, and it worked beautifully. Because it’s clear, it allows me to see when the dough is filled with bubbles and activity throughout — top, bottom, sides, etc. A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. I also loved that the dough, while a bit tacky, was fairly easy to work with. Thank you so much. Phase 1: Mix the Dough Step 1: Gather your ingredients — flour, salt, water, a sourdough … Match these two up with the smidgen of whole grain rye, and you can see the flavor profile take shape. Reference the video to see what the texture of the dough should look like. Hi Linda! (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) Divide the mass in half using a bench knife and using a wet hand and the knife, preshape each half into a very taut round. Once you have obtained your sourdough starter, you’re ready to get baking! Bread enthusiast. Many thanks indeed, Alexandra. The lower (65%) hydration definitely works for me! Add this reserved water in slowly through mixing if it feels like the dough can handle the addition. It was not until I found your “sourdough demystified” tips about bulk fermentation and using the fridge for proofing that I understood my errors. The wheat most people are familiar with is just one or two varieties of grasses in a family called Triticum.While bread wheat (T. aestivum) will yield consistently good results in sourdough bread baking, home bakers may wish to try out some other varieties for fun, nutrition, and flavor.Here are some grains that can be found in health food stores and large supermarkets. In fact, I now prefer a partially whole wheat loaf to an all white loaf. Spelt Trial #3: Whole Spelt Sourdough Bread Eric at Breadtopia, says, “Spelt is known for its health benefits and naturally sweet nutty flavor.” Eric at Breadtopia offered this, “whole grain spelt recipe leavened with sourdough starter. Great to hear all of this. I like breads to be a little bit saltier than standard. Hi Lindsay! I recommend buying a starter (reasons for which I explain here). So be it! Using lower protein white flour (without any stronger flour mixed in) helped, but so too did the increased levain percentage, higher hydration, employing a higher final dough temperature, and fully and sufficiently fermenting the dough. My oven has been out of commission. I wanted to include quantities that make hydration easier to understand. Hi Darcy! Use a scale, even when adding the additional water, so you have an accurate figure to reference moving forward. The rub with stone-milled flour? My favorite ‘easy’ bread is this Whole Grain Rye Spelt Sourdough that comes together in minutes. Because I was so impressed with your brioche cinn roll recipe, I checked our your website, and I’ve watched your videos and read through your sourdough “wheatish” bread recipe. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. I would make the recipe as is using your flour. The whole article and the real life directions are the best tune a baker could get. As you know, the crust is likely my favorite part of a good loaf of bread, and this one fills up all the wants I might have, making me carve slices from the loaf a bit wider than is sensible. I like how this flour portion is smaller and with some whole grain flour. Because stone-milled flour perishes more quickly than roller-milled flour, it’s best if you can find a local source, which will ensure it will be fresh. Thank you for your concise directions. Let’s do this! This recipe is nice shaped as a boule or batard, but I tend to prefer the long, oval shape because of how it slices. Have you had success using it with other sourdough bread recipes? Swati. BUT of course when it comes time for shaping it’s always much too wet and I end up adding more flour, even when starting with –50g water. This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases. If you intend to keep the bread for longer, I would stick the ziplock bag in the freezer, and pull out slices or hunks as you wish. Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, whole wheat flour isn’t necessarily healthier. The Perfect Loaf is supported in part by the generosity of its readers. And also, because it spent all night in the fridge, do I need to do the second rise in the fridge? So nice to hear this. Using my fridge for the proofing phase has been the biggest change in my sourdough process of late. Bake the bread for 10 minutes, then reduce the oven temperature to 400°F and bake for 25 to 30 minutes longer. Hi Liz! Or can I do this straight from the fridge? Let me know if there is anything else. The Grains That Make This Loaf Special. I buy commercial white flours: King Arthur Flour’s all-purpose flour and bread flour are staples. Second: nice work experimenting until you found a method that worked for you. Yes, you absolutely can. I use 10g. Oh Barbara, so nice to read all of this. I rolled the final, shaped dough on a towel with a layer of instant rolled oats spread from edge to edge to get them to stick to the exterior. And I do imagine that this bread will push it's way to the top of your baking priorities more often than not. **The price on Amazon is much higher than what I pay in the store. For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). Remove the lid, and bake for another 5 minutes or so, until the loaf is nicely golden; a digital thermometer inserted into the center of the loaf should read 190°F. Additionally, there are countless variables that affect fermentation: type of flour, water, salt quantity, strength of the starter, to name a few. This bread has been my best yet for rise & flavor. I think it has something to do with the art of the craft, the work that goes into it, the satisfaction that results. First: how nice of you to share bread on Thanksgiving … no better gift . Rye, even in a small percentage, seems to bring loads of flavor and color to the crust. I personally, like the taste of a very high-hydration loaf. I purchase the white spelt flour (and the rice flour) from Whole Foods. I also have a hybrid yeast-sourdough discard recipe, which I share in this troubleshooting post. A recipe I'm sure to keep baking long into Spring, Summer, Fall, and certainly next winter. Stone-milled flour, contrary to roller-milled flour, is flour made from wheat that passes through a stone mill, the process of which keeps the endosperm, bran, and germ together. If it floats, it’s ready: Then transfer to a straight-sided vessel for the bulk fermentation (the first rise). I just ordered the large loaf pan so I can make sandwich/toasting loaves next! 1) Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? Thank you for your time. Never baked a sourdough bread yet? Most important, you need a fed, active starter. Glad your oven is back in commission. Your recipe is magnificent and easy to follow! … It's like a woodworker sitting in their precisely constructed no-nail design chair, corners fitting just so and pieces curved where they're to be curved, straight where they're to be straight. As much nutty as sour, this bread is deeply satisfying and extraordinarily healthful. Baking a loaf of sourdough seems to be the only food that does this to me. After 30 minutes, stretch and fold the dough: Repeat this 4 times at 30 minute intervals, then let the dough rest for 6 to 18 hours or until the dough has nearly doubled and there are bubbles throughout. I’ve been using a mix of Anson Mills. If you struggle with these assessments, I have two tips for you: After my digital scale, my clear, straight-sided 4-qt Cambro (**this one is BPA-free! Because if you’re buying locally milled flour, you likely can find out how recently it was milled. Just wondering whether there was a way to maintain the hydration ration without having a puddle of dough. Then, dump the bowl out to the counter and slap and fold the dough for about 8 minutes to develop strength. Despite much experimenting with adding different flours and flavours, from whole wheat to rye to semolina to fresh chopped rosemary, to cumin and caraway to fat black and green olives, it always performs reliably and superbly. Thanks for making our family sourdough addicts. It’s on the short side, usually close to the 4 hours. INGREDIENTS. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Their hydration is about 59%, and I still arrived with 2 lofty loaves, lots of holes and very light. Wonderful to hear this, Allison! So nice to hear this, Swati! Could you send me a link to which KAF sourdough bread recipe you are using? Thanks! However, Working with hard red winter berry whole wheat flour in a long rise sourdough bread is challenging because… The heavier whole wheat flours (like Winter wheat) are stickier than all purpose white bread flours. Whole Wheat. A W E S O M E as well, but I’m sure you already know that, haha! Thank you for writing! I prefer to use no flour and minimal handling to shape it into a ball. Hello! With sourdough baking, you have to be patient, and you have to be flexible with the timing. Thank you for all of your wonderful photos, videos and instructions! Hello It seems to bring not only abundant wheaty flavors but also a deep color to the crust. This little, often overlooked, token is what I look for when my kids are eating, indicating they deeply enjoy something.↩, Warm the water to reach the desired final dough temperature for this levain.↩, The sections on top of the loaf left intact will act as a solid area to trap rising gas.↩. My loaves now come out golden brown with a bottom crust that’s tender and “cuttable”. This focaccia bread recipe and this sandwich loaf recipe essentially are the peasant bread proportions but with a sourdough starter added to the mix and the water reduced slightly. Be sure to preshape this dough rather tight to give it extra strength and to prevent excessive spreading on the counter. Great to hear it turned out well. Troubleshooting what goes wrong with sourdough bread is impossible if you’ve measured with cups. The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C). Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). However, a boule is a nice change now and again — it's up to you. But! If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. I’m wondering if I can double this recipe to make a larger boule in a bigger Dutch oven. After testing and changing and modifying, each piece fit just right to bring this loaf together. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel). Hi Angela! Is it the texture of the crust or the tenderness of the crumb altering my taste, or is it the perception of the loaf itself. So nice to hear all of this, Susan! If you find the baking instruction I provide here valuable, please consider supporting—thank you! Two of the most frequently asked questions I receive about sourdough bread baking are: If you are unfamiliar with sourdough baking, these two questions relate to two distinct phases of fermentation: One thing I have learned through troubleshooting with various people is that it’s very hard to put a timeline on these two phases. I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. After all that work what could have gone wrong? A cold round of dough is so much easier to handle from scoring it to transferring it to the Dutch oven. So nice to hear this, thank you If you are storing the dough in the fridge, you can use the lid the bucket comes with. This is a short and warm levain build, try to target a final dough temperature of 78-80°F (26-27°C) by warming the mixing water to ensure it's fully ripe and ready for use after three hours. The bulk fermentation for me in my cold Upstate New York kitchen often takes 12 hours regardless of the time of year. How do I know when the dough has risen sufficiently and is therefore ready to be shaped? Do not allow sourdough rise beyond double during the bulk fermentation. They don’t develop gluten easily or raise as well as 100 percent white whole wheat Sourdough bread. Like making your sourdough starter, the process of making spelt sourdough bread may seem intimidating at first glance, just take it step by step and you’ll have fresh bread on your counter in no time. I baked this loaf in a tall-sided pullman loaf. Bread revives so beautifully in the oven or toaster. So helpful for others. With sourdough, there are any number of places things can go wrong. I am finally happy with the outcome of my sourdough loaves and focaccia. Hawaii, it ’ s great re KAF recipe and your beautiful family ali!!!!!!! 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