Monday, May 13, 2013

White bread with spelt

These white loaves tempered with some wholemeal spelt flour were made by my son, Sammy.



Ingredients
775g warm water
1125g strong white flour
100g wholemeal spelt flour
7g instant yeast
20g salt

Method

  1. Combine all of the ingredients in a large bowl, mix very thoroughly with a spoon, then stretch and fold in the bowl. (Do about 12 'stretch-and-folds', turning the bowl as you go.)
  2. Place the bowl inside a large plastic bag, leave to rest for 15 minutes, then do another 12 'stretch-and-folds'. Repeat the 'rest/stretch-and-fold' cycle three more times, then leave the dough to rest for a further hour.
  3. Prepare two large banettons by lining them with plenty of spelt flour.
  4. Turn the dough out onto a well-floured surface, divide into two even portions (1kg each) and shape.
  5. To make a round boule, form the dough into a ball. To make a long batard, form the dough into a ball, then flatten slightly and fold both sides into the middle. Rotate through 90o, then fold into the middle again. Without rotating, fold a third time, then fold in half and press the edges together to seal.
  6. Place the shaped loaves seam-side up in the floured banettons, cover with a linen cloth and leave to rise at room temperature.
  7. After 30 minutes, put your baking stone onto the middle shelf of the oven, put a baking tray on the bottom shelf, and turn the oven to maximum. Leave the loaves to rise for a further 60 minutes.
  8. Boil some water in a kettle.
  9. Transfer one loaf onto a peel and slash the top (lengthwise if it is the batard, with a criss-cross or circular pattern for the boule).
  10. Pour some of the boiling water into the baking tray, quickly transfer the slashed loaf, spray a little more water into the oven, and close the door.
  11. Bake at maximum for 10 minutes, then turn the oven down to 225oC and bake for a further 25 minutes. Remove to a grid to cool.
  12. Repeat steps 8 to 11 above for your second loaf.


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