October 30, 2021 - 4:27am
Spelt Kamut Peasant Bread
I got my shipment of grain from Daybreak Mills. It was time to reorder as I was literally at the bottom of my storage buckets. I chose to make this so the grains could be the star.
Makes 3 loaves
125 g spelt flour (125 g Spelt berries)
125 g rye flour (125 g rye berries)
125 g Kamut flour (125 g Kamut berries)
820 g Strong Bakers unbleached flour
50 g freshly ground flax (50 g flax seeds)
865 g filtered water + 25 g
24 g Himalayan pink salt
30 g local yogurt
250 g 100% hydration levain (procedure for this is in recipe)
The night before:
- Mill the Spelt , Rye and Kamut berries to obtain the needed amount of flours. Place the required amounts in a tub.
- Add the unbleached flour to the tub.
- Ground the flax seeds in a bullet and add to the tub. Cover and set aside.
- Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night.
Dough making day:
- Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot. Mine was ready in 4.5 hours. Must have been all those new freshly milled berries.
- Two hours or so before the levain is ready, put 865 g filtered water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature.
- Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Add the extra water if needed. I usually judge this by poking the dough as well as watching if the dough climbs the hook. If it does, it needs more water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.
- Remove dough from bowl and place in a covered tub. Let rest 45 minutes at room temperature (73F).
- Do 2 sets of coil folds after 45 minute intervals and then 2 more set after 30 minute intervals. Let rise about 30-40%. This only took another 20 to 30 minutes.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~820 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
- Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 11-12 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.
I definitely can’t complain about these guys! Great oven spring and nice colour! Hopefully the crumb is just as nice.
Peasants ate very well! Not only does it look delicious it's looks and sounds wholesome too. At one time the unhealthy stuff was only affordable to the wealthy. Now everyone can enjoy sugar and bread flour. Peasants had to make do without sugar and the leftover wholegrains.
Very nice indeed!
As you said, the color and spring in these loaves are great! I'm betting the crumb is just as good.
at our family dinner. I popped a couple of these loaves in the freezer for that occasion. All the other loaves were sold to friends.
Question - How do you pick up the loaves and put them in the hot pots without burning yourself? Is there a magic method that I missed? I always flip in directly from the banneton, but lately that hasn't gone well, and loves are getting stuck to the sides of the pot. Do tell.
I could never figure out how one flips them right out of the banneton into the pot.
So I turn the loaf out onto the counter and I jam my fingertips into the side of the loaf near the bottom. Since the loaves are cold, they are somewhat stiff and hold their shape. If the loaf is especially soft, I really push my fingers in there and move fast. Keeping my hands and fingers as vertical as possible, I center the loaf above the pot and lower it as much as possible without touching the hot pot. Then I just let go and it plops into the pot. The finger imprints disappear almost immediately. Touch wood, I haven’t burned myself yet. Hope you understand what I do.
or base over the banneton and then flip them both. Then remove the banneton.
I use a cold pot.
For my first batch but not the second!
I did a test a few years ago though that showed you got the best oven spring with a hot oven and a hot pot so I’ve been sticking with that since.