Spelt, Einkorn and Rye Sourdough Bread | Long fermented for ease of digestion
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- čas přidán 13. 06. 2024
- Sourdough Spelt Boules (makes 2 small loaves)
700 g white spelt flour
200 g whole grain einkorn flour
100 g whole grain rye flour
22 g salt
700 g water
120 g sourdough starter (mine is currently einkorn)
Mix dry ingredients in a large bowl.
Make a well in the center for water and starter. Mix the starter and water together in well before beginning to bring in flour.
Gradually mix in all flour, stirring in one direction to begin organizing gluten strands.
Let sit, covered, for abut about 1 hour to fully hydrate the flours.
Stretch the dough several times over the course of several hours. Keep covered between stretches.
When bubbles begin to appear on the surface, and the dough is strong yet springy, allow to proof for several more hours without stretching, covered.
Turn out and divide in two.
Prepare bannetons or small bowls/baskets by lining with linen or tea towels and dusting with rice flour.
Shape loaves and allow to rest for 30 minutes. Shape once more and invert into prepared baskets.
Cover with plastic and let proof overnight in the refrigerator.
To bake:
Preheat oven to 500 degrees Fahrenheit with Dutch ovens inside.
Transfer loaves to Dutch ovens with parchment paper or by turning out directly into the pan. Cover with lids and place in the oven - immediately turning down the heat to 450 degrees.
Bake 45 minutes covered.
Remove from pans to cooling rack. Bread should sound hollow when thumped on the bottom and have an internal temp of at least 195 degrees.
Let cool at least one hour before slicing to allow bread to finish cooking.
#sourdough #sourdoughstarter #sourdoughrecipe #spelt #ryebread #bake
That's what I do too. I slice and freeze after the first day, then take it out as we need it.
It works so well! When I first stated baking I was really shocked at how much the bread changes after the first day. I said to my husband - This is why they have day-old bread!
very exciting. I am just trying my hand at sourdough bread, day 2 of making my starter and it's an exciting process. I can't wait to make bread with the ingredients that I want! Plus, I'm looking forward to the health benefits. Thanks for the video! God Bless,
I hope you’ll let me know how it goes! It is so exciting to use the ingredients you want, especially when it’s hard to find those products at the store. Have fun!
Thank you for all your tips 🙏
You are so welcome!
Looks excellent! Thanks for the video and detailed recipe :)
Thank you, and you’re welcome! ❤️
Got a fruit bandit!
Haha!
❤
Can i just use eincorn and spelt (sub spelt for the rye)...trying to stick to just the ancient grains.
Absolutely! The rye probably absorbs more water than spelt, other than that, the substitution would be pretty seamless.
Hello! I only have einkorn and rye flour, do you think i can split the 700 grams of spelt into more einkorn and rye?
Oh absolutely! I would just sub the einkorn for the spelt, so 700 grams einkorn and 300 g rye. Einkorn takes a little longer to absorb water, so you will want to mix a slightly wetter feeling dough, though the total liquid might actually be less - maybe start with 600 g water and go from there. You can use more flour for shaping, but in some ways it’s less hands on because handling einkorn too much makes it sticky. So just one or two gentle stretches. I would love to hear how it goes! Einkorn bread is my son’s favorite.
I just got my einkorn berries, so I will be making this. Just curious, but how did you arrive at the 700/200/100 ratio as opposed to, say, a 1:1:1 split? Thanks!
The spelt flour has more gluten in it than einkorn or rye, so having a greater proportion of spelt makes the dough act a little more like a typical bread dough. I pretty much always use 700 grams of spelt, but I play around with the other 300 grams using all types of flours.
@@HowChandraDoesFood thanks for the info! I usually work with 80% rye, so i will give the 1:1:1 a try and keep an eye on the gluten. ❤️
Oh wow! What do use in the other 20%?
@@HowChandraDoesFood I use 20% all-purpose flour so that when my wife is inspired to bake she will always have fresh AP flour 🤣. Rye drove me crazy with its stickiness and fragilty until i glared at it and told it “FINE! Go ahead and act like banana bread…I will just slap and fold you with wet silicon spatulas to tame you!” The other trick i learned from ChainBaker is to sift the milled flour. And I remill once. That concentrates the gluten. The bran goes back into the bread during the later folds. It’s a PITA but I am retired so have the time. Oh and the last trick is to proof in the fridge up till the shaping, where you rest the boule on a wet linen handkerchief coated with rice flour in banneton on counter. Fridge proofing tames the stickiness. Thanks for your video-yours is the only rye/spelt/einkorn video! ❤️
Haha! Rye is really tough! I was experimenting with 100% rye recently but it over-proofed so quickly I couldn’t keep up! I really want to make it again though, and I think I’ll try your refrigerator trick. That is also really interesting about milling twice and sifting - I can’t wait to try that too.
I would love to see a picture of your bread if you think of it.
I hope you removed the crust for the baby... Otherwise it's blasphemy 😂
Seriously, right?! When do they start eating the crust??
Chandra, Your video is DIFFICULT TO HEAR...I had to raise Audio...still not clear. Sorry
missed a lot. And the BREAD is so LOW. And why do you cut the crust? NOT my cup
of tea. Sorry.
I am working on the sound quality, thank you for that feedback - it’s helpful to hear!
Long fermented bread is usually lower in rise, because with the resulting lower gluten content there isn’t as much structure to offer the bread. If you want to use spelt, but want a higher rise to the bread, a shorter fermentation time will do the trick.
As for cutting off the crust…my kids don’t like it! Although I have recently started doing a shorter bake time (around 35 minutes) which keeps the top crust at least a little softer. Then I just need to remove the bottom crust for them - an improvement!