I just received my delivery from KAF and I wanted to use some of the new flours and ingredients I purchased. I decided to make a multi-flour bread using white spelt, whole spelt, rye chops (chopped up rye berries) and some black cocoa. The black cocoa is the darkest version you can buy and really turned the dough a beautiful chocolate color. The final dough was a nice dark color with a chewy crumb that was also just light enough to be perfect.
You don’t really taste the cocoa very much but with the addition of the rye chops and the 2 different spelt flours I was very happy with how the crumb and crust came out.
I used my standard 65% AP starter for this recipe.
227 grams AP Flour
71 grams AP Seed Starter
151 grams Water at Room Temperature (80-90 degrees F.)
Mix ingredients in a bowl until thoroughly combined. Cover the bowl and let it sit at room temperature for around 8 hours. The starter should almost double when ready to proceed. You can either mix in final dough or put in refrigerator for at most 1 day before using. If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.
Main Dough Ingredients
425 grams Refreshed AP Starter (65% hydration) from above
110 grams White Spelt Flour (KAF )
110 grams Whole Spelt Flour (KAF)
300 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)
50 grams Potato Flour (KAF)
70 grams Rye Chops (KAF)
15 grams Dark Cocoa (KAF)
25 grams Olive Oil
16 grams Sea Salt or Table Salt
400 grams Water (Room temperature)
797 grams Total Flour
551 grams Total Liquid
Mix the flours, dark cocoa and rye chops with the water (leave out about 50 grams for later) in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes. Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the water. Mix for 5 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 2 minutes. The dough should have come together in a ball and be tacky but not too sticky.
Next take the dough out of the bowl and place it on your work surface or as in this case place it in an oiled bowl or container. Do a stretch and fold and rest the dough uncovered for 10 minutes. After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes. Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it). After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking. Feel free to do some additional S & F’s if you feel it is necessary. I baked the bread about 24 hours later.
The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.
Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test. Just make sure to not let them over-rise.
Score the loaves as desired and prepare your oven for baking with steam.
Set your oven for 500 degrees F. at least 30 minutes before ready to bake. When ready to bake place the loaves into your on your oven stone with steam and lower the temperature immediately to 450 degrees. When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.
Let the loaves cool down for at least an 6 hours or so before eating as desired.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.