My Loaf for Learning: 100% WW Spelt Kamut with CLAS
So, DanAyo suggested that I pick one bread to bake again and again as a way to build my skill at baking with 100% freshly-milled while wheat flour.
I’m using a variation on the Laurel’s Kitchen Bread book ‘Loaf for Learning.’ The difference are that I’m using spelt and khorasan wheat, and adding a tablespoon of Russian rye sour CLAS for added flavor and a little acidity in the dough. I’m using these wheats because I suspect that there’s something wrong with the hard red winter wheat I’ve been getting. Today was my first bake of this bread. Here is the recipe:
Note: This is the Basic WW, page 80 in Laurel’s Kitchen, using the hydration from Breadtopia Spelt/Kamut sourdough recipe plus CLAS for flavor.
(Total 68% hydration not counting the CLAS.)
387 g kamut (43%)
513 g spelt (57%)
(900 grams total flour)
7 g (2 tsp) instant dry yeast
14 g (2 1/2 tsp) salt
-Whisk dry ingredients together
612 g warm water
2 tbs honey
2 tbs EVOO
40 g (2 tbs) CLAS
-Whisk wet ingredients together
Make a well in the center of the dry ingredients. Pour wet ingredients in. Mix. Let stand for 10 minutes, then adjust hydration if needed. The dough should be soft and very sticky, but have some body: not be wet and gooey like a batter.
Knead by hand, about 20 minutes, using the method in the Laurel’s Kitchen book.
The dough should remain soft and become elastic and smooth. Towards the end of kneading it should be lustrous, supple and elastic. The color will be pearly, with darker bran flecks. It should display windowpane after a 10 minute bench rest.
1st Bulk Fermentation:
Form the dough into a smooth round ball and put it into a big clean bowl to rise. Do not oil the bowl. Protect the dough from drying out by placing a platter or plastic sheet over the top of the bowl.
* COLD BULK: place dough in refrigerator overnight.
* WARM BULK: Keep it in a warm, draft-free place to rise. At about 80 degrees this will take about 1 1/2 to 2 hours, at 70 degrees, about 2 1/2 hours.
Wet your finger and poke it gently into the dough, about 1/2 inch. If the hole does not fill, the dough is ready. For best results, do not wait until the dough sighs deeply when poked.
2nd Bulk Fermentation:
Leaving the dough in the bowl, gently press out all the accumulated gas. Tuck the sides under to make the dough into a smooth round again, and cover for the second rise. The second rise will take about 1/2 as long as the first. Use the finger-poke rest again to test the second rise.
Shaping, Panning, and Final Fermentation:
Turn the dough out onto a lightly floured surface. The best way to remove it from the bowl is by gently pressing a rubber spatula around the edges, and turning the bowl over. Cut the dough in half using a bench knife. Keeping the smooth top surface carefully unbroken, deflate the dough by pressing it with wet or floury hands or a rolling pin from side to side, expelling the accumulated gas. Form each deflated dough half into a smooth round ball. Let the balls rest, covered, for about ten minutes.
Shape dough into loaves, place into two greased 8 x 4 loaf pans. Preheat oven to 425 F. Place panned loaves, covered, in a warm draft-free location for the final rise.
After 30 to 45 minutes, the dough should touch all sides of the pan and arch over the top. The dough will be spongy but not soggy and a gentle indentation from your wet finger will fill-in slowly.
Place pans in the hot over. After 10 minutes, reduce the heat to 325 F. Bake for 45 minutes to an hour, until the bread registers 195 to 200 F.
The loaves should leave the pans easily and be an even golden-brown, with no pinkish areas. If you thump the bottoms with your fingertips they should sound hollow.