Honeyed Spelt and Oat

Honeyed Spelt and Oat

It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens.

Recipe

Makes 3 loaves of ~ 885 g unbaked boules

Oat Soaker

245 g Rolled Oats

480 g Boiling Water

Dough

800 g Unbleached Flour

200 g High extraction Spelt Flour (230 g Spelt berries)

540 Water

726 g Soaker

80 g  Honey

22 g Salt

30 g Yogurt

250 g Levain

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of bran or wholewheat flour. Let rise in a warm place.
  2. Mill the Spelt berries and sift to obtain the needed amount of high extraction flour. Save the bran for the levain or another use.
  3. Place 200 g of the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. Place the rolled oats in a bowl and pour the boiling water over the oats. Cover and let soak overnight.
  2. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 6 hours in a warm spot.
  2. Two hours before the levain is ready, mix the water with the oat soaker on the lowest speed in the bowl of a stand mixer until the mass has been loosened up. Add the flour and mix on speed 2 until all the flour has been hydrated. This takes just a minute or two. Autolyse for a couple of hours.
  3. Once the levain is ready, add the salt, the honey, the yogurt and the levain to the bowl. Mix on speed one for a minute to integrate everything, mix on speed 2 for 5 minutes.
  4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes.
  5. Do 4 sets of folds at 30 minute intervals, then do another 2 sets an hour apart. Place the dough in a cold fridge for 3 hours. The dough rose almost 50%.
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~ 885 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle rice flour, then rolled oats in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

I love this recipe. Even though I tweak it each time i make it, it never fails to give me big, beautiful loaves!

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Post Author: MNS Master