Sourdough Boule with 10% Spelt Flour 21 Jun 2017

I am happy to be able to bake an artisan bread without going through proper training class. Pardon me of my improper terminology used. I have to thank all the generous sharings by all the good bakers/bloggers. As most of the write ups are from the temperate countries, I have to make some adjustments to accommodate our tropical weather with frequent room temperature fluctuating around 30°C.

I'm starting to be intrigued by this fascinating bread making technique and its unpredictable outcome (for me at the moment). More readings, and more exploration awaits ... 😁

This is not a proper recipe. It is just my baking journal to share :)

Room temperature: 30~31°C

Starter Ingredients (76% hydration)
20g bread flour
14g water
10g natural yeast, 100% hydration

Dough Ingredients
125g unbleached bread flour
15g spelt flour

10g superfine wholegrain flour
95g water + 5g*

To be added 1 hour after combining the starter and the dough

8g water
3g fine salt

* this is just a suggested extra quantity for my next bake

Directions

1. Prepare starter and dough, allow to ferment and autolyse for 4 hours at room temperature.

2. Combine starter and dough. Stand for 1 hour at room temperature.

3. Mix salt and water. Combine with the dough.

4.  Start the 3 hour bulk fermentation at room temperaure of  about 30°C. Perform 4 sets of stretch and fold at interval of about 30 minutes for the first 90 minutes, and 1 hour later.

End of 3 hour bulk fermentation.

5. Retard at 9°C (fridge vegetable compartment) for overnight (15 hours).

6. After the 15 hour cold retardation, the bottom of the dough appeared to have quite a number of big and small air sac.

Thaw in room temperature for about 1 hour.

7..Sprinkle some flour over the dough and work top. Turn out the dough and shape into a ball. Rest for 15 minutes.

Fold into half with the help of a bench knife.

And another fold into a quadrant.

Use the bench knife to shape the dough into a ball. Let it rest for 15 minutes.

8. Flip over the dough, fold in the two sides to the centre,

Roll over from one of the open ends to the next, like a curled up amadilo 🔄

Shape into ball again.

Sprinkle some bread flour mixed with rice flour into the proofing basket.

 

Transfer the dough into the proofing basket with the seam-side facing up.

Cover with a towel and proof in room temperature for 3 hours.

End of 3-hour final proofing.

9. Transfer to the fridge to retard at 9°C for about 30 minutes. This is to facilitate scoring later.

9. Remove from basket and transfer to a parchment paper. Sprinkle a layer of flour over, and do the scoring.

10. Bake in a preheated rice cooker using "Steam" function for 25 minutes.

11. Transfer to a preheated oven immediately, and bake at middle rack for 8~10 minutes at 230°C, reduce to 210°C and bake for 15 minutes till golden.
The bread looked a little deflated during the transfer,

 but it will be inflated after a few minutes of heating.

  Let the bread stay in the oven for 5 minutes after the final 15-minute bake

12. End of baking :)

Cut the bread after it has cool down 😁