52 Weeks of Sourdough: Week 11

This week I made a spelt and honey loaf. I have been mulling over this combination for days and days, weeks possibly, since seeing some photos on instagram. The combination just sounded delicious.

2017-10-28 11.07.36

This particular loaf (from a recipe I found online) did not use the turning and folding method of my previous loaves. Rather, you are supposed to mix everything together, knead it and then leave it to prove for 9 hours. I gave mine an hour for autolayse before adding in the salt, but then the dough did feel as though it did not need turning and folding so I kneaded it and put it back into the bowl. It was of significantly less hydration that previous loaves.

Of course I then totally forgot about the dough on the boiler and went out. When I returned home it was too late to bake bread so I put the dough in the fridge (in a proving basket) and hoped for the best! As you can probably tell by the photograph it may have been on the edge of over-proving by the time I turned it out in the morning to bake. It might have been wise to knock it back and let it prove again at this stage but I did not have the foresight to do that. Into the oven it went.

2017-10-28 15.03.30

The loaf turned out totally delicious. It may not have as wide a crumb as it could have, but it has made excellent toast all week and I love the flavour.

Verdict for week 10? I am really starting to love this process. And I am working out my own ratios now so I feel superbly accomplished.

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