I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well.
Schedule: I based this loaf off of my bakers yeast schedule.
- 420g bread flour
- 50g spelt flour
- 30g rye flour
- 390g filtered water
- 11g sea salt
- 2g bakers yeast
I started with a 30 minute autolyse with all of the flours and the water.
After mixing the dough, I performed 4 stretch and folds within the first 90 minutes, separated by 20 minutes.
I proofed for 45 minutes in the banneton before placing it in a dutch oven.
I baked the loaf in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 15 minutes.
I was expecting the loaf to rise a little more in the oven, but the crumb is still pretty open and not too dense. The flavor has definite characteristics of the rye and spelt flours. When eating it, I can only describe it as a little on the dry side. I’m not sure if it’s a result of the flours or due to something with the baking schedule.
Next time I’ll probably proof this a little less and hope for a more open crumb.
My Baking Notes
- Ambient Temperature: 72’F-76’F
- Started autolyse @ 6:20am
- Water temp: 92’F
- Dough was 88’F at autolyse
- Mixed @ 7:00pm
- Dough was 79’F after mixing
- 4 stretch and folds over first 90 minutes
- Started proof @ 11:38am
- Into oven @ 12:23pm