|Sesame, spelt, semolina and sourdough bread|
|This sesame, spelt, semolina and sourdough bread gives not only great colour but very nutty in flavour too.|
So, I came home with this packet of Spelt and didn't know how to use it. Googled and came this 4S bread from Wildyeast . Another great find.. So this is my take of the 4S bread from wild yeast.
This recipe is from Wildyeast with some modifications;
Yield: 1 kg (two loaves)
Mix plus SF: 1 hour
First fermentation: 2 hours or more
Divide, bench rest, and shape: 30 minutes
Proof: 2 hours or more
Bake: 35 minutes
Desired dough temperature: 76F
100 g white flour
136 g whole spelt flour
236 g semolina flour (coarse)
288 g water
1 g (1/3 t.) instant yeast (optional)
12 g (2 t. table) salt
141 g ripe 100% hydration sourdough starter
28 g (2 T.) olive oil
10 drops of sesame oil
80 g toasted black sesame seeds
1.In the bowl, mix the flours, most of the water, starter, yeast, and salt until well combined. Adjust the water to give the dough a moderately soft consistency. Autolyse 20minutes.
2.Since I don't have a mixer, I did a 20-count Stretch and Fold in the bowl. Took a tea break of another 15 minutes.
3.Add the olive oil and another 20-count Stretch and Fold in the bowl. Let rest for another 10 minutes while preparing the sesame seeds (toast and blend into coarse powder form)
|Black sesame toasted and blended into powder form added into the wet dough|
4.Add the sesame powder plus 10 drops of sesame oils and mix just until they are evenly distributed through the dough.
5.Transfer the dough to a lightly oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
6.Ferment at room temperature (72F – 76F) for 2 hours (or about 2.5 hours if you have omitted the instant yeast), with a fold after one hour.
7.Turn the dough out onto a lightly floured counter. Divide it into two equal pieces and preshape them into light balls. As you can see, I didn't divide it into 2 but a big round boule.
8.Cover the balls loosely with plastic and let them rest for 25 minutes.
9.Shape into batards and place seam-side-down on a semolina-dusted board, or directly on your peel.
10.Slip the board into a large plastic bag or cover the loaves loosely with plastic wrap. Ferment at room temperature for 2 hours (or about 2.5 hours if no yeast was used).
11.Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
12.Slash each batard with a slightly S-shaped cut that is parallel to the long axis of the loaf. (I didn't slash mine..)
|Just out of the oven|
14.Cool on a wire rack.
14.Cool on a wire rack.
|Great looking slices, fantastic when toasted for breakfast and goes very well with cheese too|
Happy Baking everybody..
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