
This is recipe on traditional baked goods we eat in Czech Republic as substitution to bread, but it tastes totally different than bread
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
"Now… this recipe is not that easy… but I’m sure you will be able to make a very good loaf with the steps below! – Spelt is one of the most difficult grains to work with. Spelt rises very fast in the fermentation, BUT it goes down very quickly also. So the whole process should be quick and “clean”. It is wholegrain, and our mind identifies that with…”oohhh another brick!”. But you will see that this wholemeal bread is amazing in texture and taste. Let’s go for it!!"
You will need a mature sourdough starter for this recipe. Julio uses an active rye/spelt sourdough starter which has been allowed to develop for at least 5-6 days to begin.
How to Make a Wheat/Spelt Starter
Or use any sourdough starter recipe from a good baking book, for those of you who have a copy of “Crust” by Richard Bertinet, he has a recipe on p47.
The day before, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them in a bowl covered with cling film at room temperature for at least 7 hours.
60 gr. Organic Wholemeal Spelt flour
60 gr. H2O
30 gr. Starter (rye/spelt)
The preferment should be ready in about 6 - 8 hours. It depends on the room temperature where the preferment is located.
500 gr. Organic Wholemeal Spelt flour
310 gr. H2O
150 gr. Levain (100% hydration) --> 30% of the total amount of flour.
10 gr. Sea salt
40 gr. Fresh Orange Juice*
* No, No, No – I haven’t become mad! Yes, orange Juice – Orange Juice is the highest content of Vitamin C in the citric family. Why do you want to put Vitamin C in bread? – Well, if you check the ingredients for a lot of products in regards with pastry/bakery in the supermarket, you could see “Ascorbic Acid” (That is basically Vitamin C), but I don’t want to use any chemicals! Even though the regulations say that Ascorbic Acid can be added for organic products, I would rather use orange juice or even better…Kiwi juice (Higher content in Vitamin C).
Why do you want Vitamin C in the dough? The dough is more elastic. The dough can handle higher hydration level - (The higher level, the less compact the crumb is). The volume of the loaf is better. These three reasons above are examples of why it can be good to use it when you are handling wholemeal loaves.
Added by: Julio Hevia
- sulamaye 06 February 2014
ReplyHi Sulamaye, I don't think is a matter of the hydration, I think is a matter of over-proofing. The quality gluten of the Spelt is very poor. I think, your problem was that the gluten was not strong enough to hold the structure of the loaf. I think your room temperature was too high for the 3.15 hrs. Did you try to reduce the hydration?. Many thanks, Julio
Julio Hevia 09 June 2014
marion keeble - mazburgess@googlemail.com 29 August 2013
ReplyJohn Habkirk - squiffy@ms-uk.org 29 November 2013
If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.
If you live in Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers
It says lower the temperature after 15m - what is the initial temperature? 250C? My oven goes up to 320C..
Sourdoughty 08 June 2014
ReplyHi, around 270C with fan. Always with a lot of steam. Many thanks, Julio
Julio Hevia 09 June 2014