The mixture of contemporary milled durum and spelt was a winner. This one had 69% contemporary milled flour, with the one different being some KAF AP within the levain.
I added some feta to the levain construct to provide it just a little further feta taste.
The dough was barely underproofed, thus the tight crumb, however it tasted nice. It made superb grilled bread brushed with just a little EVOO.
The durum was milled and sifted with a #30 drum sieve after which re-milled at my Mockmill 200’s most interesting setting and sifted with a #40. The spelt was solely sifted as soon as with a #30 and re-milled.
I used my Ankarsrum to combine up the dough and open baked it on a baking stone with steam.
Formulation
Levain InstructionsÂ
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
 Principal Dough Process
Be aware: I take advantage of an Ankarsrum Mixer, so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – Half-hour.   Subsequent, add the levain, salt, honey, and half the remaining water and blend on medium-low (about pace 3) for a couple of minutes till the water is absorbed, and switch the pace up a few notches for a couple of minutes till the dough begins to return collectively. Let it relaxation for one more 20-Half-hour and add the remainder of the water provided that you are feeling you want it. Combine for 5-10 minutes after which add the cheese. When you favor, you may laminate the dough and add the cheese that approach.
Take away the dough out of your bowl and place it in a evenly oiled bowl, and do a number of stretch and folds. Make certain the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. If in case you have a proofer, resolve what temperature you need to set it at and what rise you might be aiming for. If the dough is absolutely developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (word: I simply learn a publish that implies it’s not essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s how {most professional} bakeries do it, they usually have devoted retarders for dough. I often don’t go away the dough within the fridge for greater than 12 hours due to all of the contemporary milled flour, however it’s potential to go longer.
If you find yourself able to bake, an hour beforehand, preheat your oven to 540°F and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the oven temperature to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the inner temperature is not less than 205 – 210°F.
Take the bread(s) out of the oven when achieved and allow them to cool on a baker’s rack for so long as you may resist.Â
