I happen to love lentil soup so I figured the nutty flavor of the lentils would go good with some spelt and freshly ground whole wheat. I used some of my KAF European style flour as well and added some walnut oil to add a little more nutty flavor.
The lentils were cooked with water until nice and soft. I didn’t drain any of the cooking liquid so I’m not sure exactly how much water was absorbed. Next time I will do it a little more scientifically and figure out the actual water content added to the dough. I made way too many lentils as well so I will have to scale back next time as most of them are still in my refrigerator.
The dough mixed up nice and was very wet but manageable.
The final bread came out excellent with a little more tighter crumb than expected but a great thick crust with a moist nutty tasty crumb. This one will be worth trying again for sure. It toasts well and makes a good sandwich or dipping bread for my wife’s lasagna with homemade sauce, meatballs, sausage and lots of cheese.
Download BreadStorm .BUN file here.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled.
Main Dough Procedure
Mix the flours and lentils with the main dough water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, walnut oil and salt and mix on low for 6 minutes. You should end up with a cohesive dough that is slightly tacky but manageable. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. (Note: I left the dough in my refrigerator for over 24 hours and it really expanded more than I usually get so I only let it sit out for around 45 minutes before shaping).
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
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