Wholemeal bread from spelt and rye
A deliciously rich sourdough bread with fine crust and deep flavour. Working with the Electrolux Professional Blast Chiller/Freezer gives ultimate control over the chilled proofing stage, down to the every detail.
Makes 3800g of dough.
Allergens and dietary requirements
- Gluten
- Vegan
Ingredients
1400
g
water400
g
sourdough starter900
g
flour, T65100
g
manitoba flour450
g
spelt flour450
g
French wholewheat100
g
rye flour38
g
saltas needed
rice flourPreparation method
- Heat the water so that the temperature of the dough reaches 28°C.
- Mix the lukewarm water with the starter.
- Then add in the flour types and mix for 4 minutes on low speed, or until the dough just comes together without lumps.
- Leave to rest for 30 minutes to allow autolysis to occur.
- Then add the salt and knead firmly for 6 minutes until the dough comes together well. Then leave to rest for 30 minutes.
- Pour the dough into a large rectangular container and perform a 'stretch and fold' every half an hour. Start lengthwise: grab the side of the dough furthest from you, lift and gently pull up so that the dough stretches.
- Then fold it over the middle and place the end on the dough closer to you, creating tension. Repeat one more time lengthwise, and then do the same twice widthwise.
- When the dough is fluffy, and has increased about 30% to 50% in volume for about 4 hours. The dough should spring back slowly when pressed.
- Does it spring up too quickly? Do another 'stretch and fold' and leave to rest for half an hour.
- Does the dent remain? Then your dough is unfortunately over-fermented.
- When the dough springs back slowly, portion it into the desired size for your rising baskets. The bread in the picture is 630g.
- Roll into tight balls, preferably on a wooden work surface.
- Leave these balls to rest in a refrigerator at 4 degrees for 1 hour.
- Meanwhile, dust the baskets with rice flour, this sticks the least and gives the best results.
- Use a scraper to flip the dough balls in 1 motion and place them on a wooden work surface.
- Now fold the bottom to the centre, then left and right to the centre.
- Fold the top down, then make a zip motion by grabbing both left and right at about 1/3 from the centre and moving towards each other. Stick this against the centre to build tension.
- Then roll the dough from bottom to top, rolling the seam in your hand.
- Place back in the rising basket like this, so that the seam is facing up.
- Repeat the zipping motion to add some extra tension to the dough so that it lies nicely pressed into the basket.
- Let this ripen in the blast chiller at 4°C for 16-18 hours. In the last hour, raise the temperature to 10°C. You can set this in a programme.
- Place the Dutch oven with lid in the combi steamer.
- Preheat the oven to 260°C.
- Flip the loaves out of the baskets, and slice with a super-sharp knife.
- Slide the loaves into the Dutch oven and spray 60 millilitres of water into the pan. Close immediately with the hot lid.
- Bake with the lid on for 25 minutes.
- Then turn the oven back to 230°C.
- Remove the lid from the pan and bake for another 12-14 minutes or until the bread is golden brown.
- Remove from the oven and place on a wire rack to cool for at least half an hour.
Serving suggestions
- Delicious in a dish with beef, mustard, and red pepper.
- Pairs well with kimchi, Gouda cheese, and aubergine.
- Perfect with tomato, tarragon, and pork.
