I have been baking quite a number of breads using spelt flour recently. The reason was simple - the flour is expiring soon, and do not wish to waste such a good flour 😉
Serving: 1 loaf
Raw dough weight: 611g
Pan size: 21x13x10cm, 1.5L
Baking temperature: Preheat oven to 190℃, bake at second lowest rack, at 180℃ for 15 minutes, 170℃ for 20 minutes, or till golden.
250g bread flour
30g spelt flour/bread flour/plain flour
20g raw sugar
2g instant dry yeast
50g natural yeast, 100% hydration +
15g beaten egg
25g multigrain soy pulp *
150g milk, cold
25g water, cold, to be added depending on dough condition
30g unsalted butter, softened
+ natural yeast can be replaced by 25g each of bread flour and water, plus 1/8 tsp instant dry yeast
* multigrain soy pulp can be replaced by about 10g milk
Some milk as milk wash before baking
Honey butter wash (apply after baking)
2g unsalted butter, melted
a little honey
pinch of salt
2. Add natural yeast, beaten egg, multigrain soy pulp, milk and water to the dry ingredients. Mix into a ball, cover and let it rest for about 15 to 20 minutes.
3. Use a good hand mixer (450W and above preferred) fitted with dough hooks to knead the dough for about 2 to 3 minutes before adding the salt.
Knead in the softened butter till the dough becomes less sticky.
Wear a glove to perform about 300 ~ 500 sets of "slap and fold" till reaching window pane.
Click the video below to view the "slap and fold" process. The video link is only visible in Web version.
4. Shape the dough into a ball.
Store the dough into double plastic bags. Coat the interior of the first plastic bag with a little oil before storing the dough. Refrigerate the dough for about 17 to 20 hours or overnight.
5. Remove the first plastic bag, invert the dough, and let it thaw for about 60 to 75 minutes before shaping.
6. Turn out the dough onto a floured work top. Deflate the dough, shape into a ball, cover and let it rest for about 15 minutes.
7. Roll out the dough to about 1cm thick.
Fold in the two wings towards the middle.
Roll flat slightly, and roll up, pinch to seal the end.
Place the shaped dough into a loaf pan lightly coated with butter. Spray some water, cover with a tea cloth, and let it undergo second proofing for about 60 to 75 minutes, or till the dough rises to almost the rim of the pan.
7. Start to preheat the oven to 190℃ for about 10 minutes. While waiting, apply a thin coat of milk over the top of the dough.
8. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 15 - 20 minutes.
While the bread is baking, prepare the honey butter wash.
9. Remove from oven,
transfer the hot bread to a wire rack.
Apply the honey butter wash over the hot bread crust. Dry the wet butter coat of the bread in the warm oven for about 5 minutes.
|Tiny grains of salt on the glossy crust|
Cut after the bread has completely cooled down. Enjoy 😋