Tuesday, January 21, 2014

Country Cracked Wheat with Spelt Loaf

A little bit of spelt in the flour mix does add a measure of anticipation while the loaf in the oven. The aroma that slips into the kitchen environment just makes my nose perk up and my expectations rise. It's a good thing.

I noticed my container of spelt in the fridge while I was rummaging around for the cracked wheat and decided that another free style loaf surely wouldn't hurt. When I hot soaked the cracked wheat, I thought that I might end up with a rather flat loaf due to a climbing hydration level that I hadn't considered before the improvising but it did work out for me. As evidenced in the pictures, the crumb looks fine and the oven spring worked out as well. Yes, the loaf did pass the taste test of Mrs PG.

Starter
140 g at 80% hydration

Soaker
60 g cracked wheat
60 g very hot water
Cover and soak for 4 hours. Most of the water should be absorbed.

Main Dough

260 g bread flour
60 g stone ground whole wheat flour
40 g spelt flour
244 g water at 85F
All of starter
All of soaker
9 g kosher salt
1/2 Tbs organic honey

The weather outside hasn't been very consistent. Yesterday, the temperature hit 57F with high winds and today only 22F with light winds. No signs of any plants or flowers sending up shoots or signs of green yet. Several goldfinches have started feeding in the past couple of days and a rare sighting of a bluebird, supposedly a year round resident, occurred Sunday. A few starlings are outside right now, gobbling up any and all seeds dropped from the feeders by the sparrows.

Recent visitors to my obscure corner of the internet include page views from Croatia, Libya, Lithuania, and South Africa.

Comments, humor, and questions are welcome.


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