Schoterlands Compagnons Spelt Bread

We live along the Schoterlandse Compagnonsvaart (canal) so that’s why it is caled Schoterlands Compagnons spelt bread.

This recipe is a combination of:
Technics:http://www.breadwerx.com/champlain-sourdough-recipe-video/
recipe: http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/
and some of my own.

I’m not baking by the clock, I watch and feel my bread. Making sheets, stretch and fold until in feels firm. And proof it in the basket until it is stil soft but bouncy.
My house is pretty cold, 18 degrees, so I proof the poolish and dough in my oven.
Spelt has to be handeled very carefully. The gluten are not as strong as wheat gluten.

Poolish:

  • 65 g whole grain spelt flour
  • 65 g water (room temperature)
  • 15 g sourdough culture whole grain rye flour 100% hydratation.

The loaf:

  • the poolish from step 1
  • 200 g whole grain spelt flour
  • 25 g rye flour
  • 160 g spelt flour
  • 250 g water
  • 7 g (sea) salt
  • Optional: a handfull of spelt flakes

Day 1
21.00 h Make starter let ferment for 12 hours at room temperature (in the oven 30 degrees pre heated ½ hour, then I turn it of, door closed)

Day 2
09.00 h Make final dough

  • Starter + all other ingredients without salt. Don’t try to develop the dough, just mix until everything is evenly incorporated. Then cover and let it rest for 1/2 hour.
  • Kneed and fould the salt in your dough
    with the tecnic shown in this video http://www.breadwerx.com/champlain-sourdough-recipe-video/
  • 50 minutes rest
  • Stretch and fold nr. 1
  • 50 minutes rest
  • Stretch and fold nr. 2
  • 50 minutes rest
  • Stretch and fold nr. 3
  • 50 minutes rest
  • PreShape with the tecnic shown in this video http://www.breadwerx.com/champlain-sourdough-recipe-video/
  • 30 minutes benchrest covered
  • shape and put it in a basketwith the tecnic shown in this video http://www.breadwerx.com/champlain-sourdough-recipe-video/
  • Before I put my boulle in the basket I sprayed a mist of water on the boulle an sprinkled a handfull of spelt flakes on the boulle
  • final proofing 3 hours in the oven (oven 30 degrees pre heated ½ hour, then I turn it of, door closed) After 2 hours I check the dough how it proofs (30% bigger, stil al little bit bouncy when I poke gently)
  • bake for 25 minutes in a Dutch Oven up side down then 20 minutes uncovered at 230ºC/445ºF check after 10 minutes, turn the bread if it bakes uneven.
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