Wednesday, February 8, 2012

Whole Spel Loaf (Pain à Lepautre)

Before I forget, I have created a Glossary of terms which can be found at the top of my blog. This way if there are words in my posts, that you are unfamiliar with, you can find their definitions under this section. I came up this idea while I was on the phone with my girlfriend and I think it will really help deal with some of the terminology. I now have an editor, and he and I have had to exchange some emails in regards to clarity. This motivated me to finally go ahead and create the Glossary. I hope it serves you well. If you have any questions on these or any other terms, let me know. It will be very easy to add to this glossary.

Here is another bread that uses my spelt starter. To be honest, this attempt used up all of my spelt flour, so it looks like I will not being using any spelt flour any time soon. This bread actually called for the German sourdough rye starter but as I mentioned in my last post, I saw the variation for a spelt starter and went ahead and used that. I used rye flour in the build rather than spelt flour. In his introduction to his formula, Leader mentioned that he uses a rye sourdough in this bread to help to reduce the amount of gluten because this bread is made completely from whole spelt flour. I am actually very glad that I used some whole rye flour in the build. The bread is a bit chewy and is a great use of 100% whole grain flour.  What a healthy loaf this is. 

Since I started talking about health, I needs to mention that there is a considerable amount of honey in this bread. Honey is nature's inverse sugar and adds quite a bit of sweetness; even more than granulated sugar does. I happen to prefer the taste of honey in bread as opposed to granulated sugar. Using honey is just a personal preference. I tend to avoid the use of sugar in my cooking and I try to acquire sweetness in other ways. I especially like to do this through a very slow cooking process (I have mentioned this several times in older posts). 

The texture of this bread was very chewy, due to the amount of germ and brean in this bread. Luckily I bought this flour already ground, otherwise it might have been even chewier. My small grain mill is not capable of achieving the fineness that larger industrial mills can. I also enjoyed seeing some air holes in this bread, even though the dough was quite heavy. I was also very surprised and pleased with the elasticity that the dough achieved during the mix. When I folded this dough, I was pleasantly surprised. I have a feeling that if I prepared this bread with whole wheat flour rather than whole spelt flour I would not have had the same results. I will do some experimenting with variations on these recipes next year. Currently, I have enough work on my plate. To be honest, I keep a notebook and I keep adding formulas to my list. Sometimes I feel like I am cornering my self but I really think I can do it. I keep on looking at the recipe for sourdough crescents and that is going to be a tough one. The bottom line is that there is nothing quite like a good challenge. 

I forgot to take a picture of the loaf prior to slicing into it, so I can only provide you with a photo of the crumb as well a picture of part of the bread. I think you will still get a good idea of the texture and color of the loaf with the pictures that I am able to provide. 

To my Readers: I have been receiving a lot of great feedback, mostly via Facebook. I want to personally thank all of you for your feedback. I am finding this whole project very exciting and energizing. I also know that some people have had difficulty posting. I find that if you do not click the preview button, it works better.  Simply post it. If the original post bothers you, let me know and I will delete it for you. I encourage my readers to be vocal. I would love to create a forum where we can discuss your results and provide advice and encouragement. 

Keep reading and keep baking
I will be making a rye bread later on this week. It should be an interesting one with lots of seeds

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