Clive's wholemeal spelt bread
Overnight sponge
Set down an overnight sponge using
%
Wholemeal spelt 100
yeast 1
water 68
No salt is needed at this stage.
Mix to a clear dough and stand at an ambient temperature for 12 hours covered. Finished dough temp 21oc.
Main dough
| Main recipe |
Flying Sponge |
|||
| % | grams | % | grams | |
| Spelt wholemeal flour | 100 | 400 | 20 | 100 |
| Salt | 2 | 10 | none | none |
| Yeast | none | none | 2 | 10 |
| Water | 50 | 170 | 50 | 170 |
| Over night sponge | 20 | 100 | none | none |
Flying sponge
To produce the main dough you need to hydrate the bran in some of the flour to make it supple (this is called a flying sponge). You do this by setting down 20% of the flour in the main recipe, all of the yeast and some of the water to make a creamy batter. Once blended, stand in the corner of the kitchen for about an hour or until it drops.
Main recipe
Place the "main recipe" ingredients into the mixing bowl and develop until clear. Add the flying sponge and develop as before, then add the over night sponge and continue to develop until silky.
Place into your proving box, covered to avoid skinning and stand at an ambient temperature for one hour.
Tip out the dough onto your work surface dusted lightly with flour. Press out the dough slightly and then fold the dough into three by gently stretching it from the bottom to the middle and then from the top to the middle, place back into the covered box. Stand in bulk for a further 30 mins.
Take out of the box and scale off into you required weights. Hand up, put to one side covered for 20mins to recover then proceed to mould into your final shape.
Final proof will only be about 30 mins depending on you ambient temperature, but the product prefers to be slightly under proved and will perform better if taken earlier rather than later.
Alternative
An alternative is to use the white sponge above and add it at only 25% of the main dough. Follow the above recipe for the final dough, but remember to add 8% more water to the final dough stage and 0.5% more yeast.
Added by: johndownes
Fabulous!
Thanks Clive. I scaled the dough to two boules at 500 gms each, 240 Fan with steam for 10 minutes and 210 without for a further 20 mins. Wonderful aroma and a beautiful crust. Definitely now a regular of mine!
Wheatoholic: 2011-02-27 Add reply
WATER IS wrong
further to my previous comment it looks like the water amounts appear to be incorrect.
beaudelicious: 2010-03-29 Add reply
RE: WATER IS wrong
The hydration is 68% which is entirely correct.
Wheatoholic: 2012-05-11
undigestible instrutions!
What on earth is this gobbledygook language that the instructions have been written in? How can a dough be 'clear'? Another instruction calls for the sponge to stand in the corner until it drops. What on earth does that mean - 'drop'?? I haven't got a clue what the overall recipe is nor do I know how much of the 'flying sponge' to add to the main recipe. The terminology used in the recipe is for industry bakers not your layman domestic baker. I havent got a clue how to interpret this recipe. FAO THE BAKER - PLEASE WRITE THIS OUT IN SIMPLE ENGLISH AND IN TERMS THAT EVERYONE CAN UNDERSTAND.
beaudelicious: 2010-03-29 Add reply
RE: undigestible instrutions!
I did not realise that I was a total numpty until I tried to start and understand this recipe. First we have the overnight sponge - so far so good but is the 1 fresh or dried yeast? if fresh then presumably it needs 0.5% Flying sponge - every profession has its own jargon - but "setting down\". Presumably the main recipe is now 80 20 for the flying sponge or is it 120 overall? "develop until clear"?? I am totally lost- I can guess at "silky" then under Alternative we have a reference to "white sponge" - is this the overnight or flying sponge or something else that I missed
Numpty?: 2011-10-03
RE: undigestible instrutions!
i am in fact an amateur baker with experience of sourdoughs, biga's, poolish, pate fermee etc. This type of language used in the instructions does not imbue or encourage people to start baking. And why would I need to attend one of the 'simple' bread baking course. Instructions should be clear and precise and in a form that everybody else should be able to understand. Sometimes they can be very good bakers but find it difficult to transfer that knowledge across in a digestible format.
beaudelicious: 2010-11-19
RE: undigestible instrutions!
Hi beaudelicious. Sorry you're struggling with the terminology. It is something we are aware of and we hope to find the time soon to re-work some of the recipes in a more user friendly way. You may find the glossary helpful for some of the terms - http://www.shipton-mill.com/the-bakery/baking-great-bread/glossary. If you have any specific questions, please email miller@shipton-mill.com. thanks
webmaster: 2010-11-19
RE: undigestible instrutions!
Try going on one of Clive's absolutely excellent Basic Breadmaking courses at Shipton Mill and it won't seem like gobbledygook language.
Annefb: 2010-11-18