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OutsideOfMyMind
LSD Self Administrative Director


Registered: 10/05/20
Posts: 5,380
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The best basic long rise whole spelt bread loaf... 1
#28018678 - 10/27/22 04:31 AM (1 year, 3 months ago) |
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Before you start, get yourself a tall-walled 1.5L loaf pan. I use the Jamie Oliver brand of non stick 1.5L pan. You'll still need to butter the pan but the walls are nice and tall so the loaf will be nice and tall. So here is the recipe:
600g whole spelt flour 2 teaspoons salt 1 tablespoon of oil 500ml water A little more than 1/4teaspoon of dry yeast
1. Get your 500 mL of water and heat it to about 105 degrees Fahrenheit. Add the yeast and stir it in until it is all dissolved.
2. In a large mixing bowl (I use a large 6 quart crock pot because it is big enough to allow it to rise completely) mix together your dry ingredients, the flour and the salt, and whisk it all together. Cut the oil into the dry mixture thoroughly and make sure there are no oil clumps anywhere.
3. Stir your water and yeast mixture so that the foam and bubbles are more uniform and pour it into the flour mixing bowl. Stir it all together with a large stirring spoon until there is no dry flour.
4. Knead the dough 50 to 100 times. You will know you are done when the flour does not stick to your hand anymore and it comes together nicely. Cover the mixing bowl.
5. At this point you will just be waiting. At minimum, you want to wait at least 8 hours, but you can wait as long as 24 hours. Every few hours you will want to stretch and fold the dough a few times. This helps to strengthen the gluten construction.
6. After you have waited 8 to 24 hours, you can butter your bread pan and then knead the dough 50 to 100 times. Make sure you get all the big bubbles out.
7. Form your loaf and place it inside of the bread pan. Depending on the temperature of your home, let it proof for 60 to 90 minutes. It usually takes 90 minutes for me.
8. Preheat your oven to 300° f.
9. Place the pan in the oven. You will want to bake it for 1 hour but set a timer for 30 minutes and after 30 minutes, cover the top of the loaf with foil and then bake it for another 30 minutes. Putting the foil on top of the loaf halfway through the baking process prevents the crust from getting hard and it keeps the crust soft like the bread loaves at the grocery store.
10. After 1 hour remove the bread loaf from the oven and remove the bread loaf from the pan and let it cool on a metal rack with open space on all sides. Let it cool for at least 1 hour before slicing the bread.
Now this loaf is already pretty soft due to the oil and only baking it at 300° f. You don't need any sugar. The one time I added a teaspoon of sugar it came out too gummy.
If you are wondering how long to let it rise, I personally don't notice a huge difference once I go more than 12 hours but honestly you should just experiment. The biggest difference I've noticed when I have done the full 24-hour preferment is that it gives it a very smooth flavor that is kind of difficult to explain. You just have to experience it for yourself. So I recommend trying this recipe using 8 hours, 12 hours, and 24 hours, and seeing which one you like best.
This is perfect for the busy person because the initial mix only takes about 5 minutes and then after that it only takes about 30 seconds or less to fold it a few times every few hours or so. You can mix it at night before you go to bed and then when you wake up you can fold it a few times and then go to work and then bake it when you get home.
These are legit pictures of this loaf. The toothpick container is shown for scale. If you follow the recipe you will get a nice fat tall loaf like what I got. Do not use less than 600 g of flour or else the loaf risks bulging when it bakes. I always got these inconsistent bulging when I used to make the loaf with 500 g of flour. I started making this during the 2020 pandemic shutdown and so I have perfected my methods since then. I get the best shape when I do 600 g of flour.

Edited by OutsideOfMyMind (10/27/22 04:41 AM)
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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
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Re: The best basic long rise whole spelt bread loaf... [Re: OutsideOfMyMind] 1
#28019881 - 10/27/22 05:41 PM (1 year, 2 months ago) |
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Looks dank!
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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