This formula challenges the traditional methods of making German ‘Vollkorn’ style breads. Made with Organic Whole Spelt Flour, all the flour weight soaks overnight – where spontaneous fermentation can occur (depending on the levels of microflora from the air and flour you are using). This process, along with the natural properties of this ancient grain, make this bread immensely flavorful and easy to digest. This formula is quick to execute the night before you want to bake. And, it’s all mixed by hand so you get the true ‘Artisan’ experience.
Formula
Number of Units: 2 loaves / Unit Weight: 850 grams / Total Weight: 1700 grams
| SOAKER | Fermentation: 12-15 hrs at 70-75˚F | |
|---|---|---|
| Baker’s % | Weight | |
| Organic 100% Whole Spelt Flour | 100 | 697 g |
| Water | 80 | 558 g |
| Buttermilk | 20 | 139 g |
| Honey | 6 | 42 g |
| Sunflower Seeds | 15 | 105 g |
| Pumpkin Seeds | 10 | 70 g |
| Total | 231 | 1610 g |
| FINAL DOUGH | ||
|---|---|---|
| Baker’s % | Weight | |
| Soaker | 100 | 1610 g |
| Water | 4.33 | 70 g |
| Instant Dry Yeast | 0.15 | 2.4 g |
| Salt | 1.13 | 18 g |
| Total | 105.61 | 1700.4 g |
| TECHNICAL | ||
|---|---|---|
| Dough Temperature | 74-76˚F | |
| Mixing Time* | Mixer: | Hand |
| First: | N/A | |
| Second: | N/A | |
| Gluten Structure | Incorporated | |
| First Fermentation | 1 hr | |
| Dividing | 850 g | |
| Pre-shaping | None | |
| Resting Time | None | |
| Shaping | Round | |
| Final Fermentation | Rm Temp | 1 hr |
| Baking** | 450˚F | 1 hr |
| Steam | Yes | |
*Mixing time can vary depending on mixer.
**Baking time and temp can vary depending on oven.
Process
Combine all the ingredients in the Soaker formula. Mix by hand until all the liquid is completely incorporated. There should be no dry flour in this mixture. The mixture will be shaggy and loose. Let the soaker sit overnight, covered, in a plastic or stainless steel bowl.
The next morning.
Preheat your oven to 500 ̊F.
Dissolve the salt in the remaining water weight. Add the instant dry yeast to the Soaker and mix it a little by hand. Then add the salty water mixture and continue to mix till all the water is incorporated. The entire mixture should feel like a dough at this point. Let proof at room temperature for one hour.
After an hour, turn the dough onto a damp surface and cut into two equal parts — approximately 850g each. With a scraper in one hand, create a boule with the dough piece and place it into a large loaf pan. Continue with the remaining piece of dough and let proof for one hour at room temperature.
Lightly score an X on the top of each loaf and sprinkle some pumpkin seeds on top of each loaf. Place in the 500 ̊F oven and immediately drop the temperature of the oven to 450 ̊F. If you have the skills to apply steam at this point, do so. Bake for approximately one hour or until the top of the bread is a deep mahogany color.
This bread is best after it cools for at least five hours and is dynamite the next day.
FROM THE MILL
