With the new oven I had to bake a bread immediately. I didn’t have a pure spelt bread for some time and so I decided that spelt bread should be the first bread baked in the new oven! With some sourdough and poolish for a good, complex flavour and a hot soaker to keep it moist.
But really existing was the moment when I placed the bread in the oven. I turned the oven to “Hydrobake”, which is the oven programm that traps the steam inside and throw some ice cubes inside to create some more steam. And then I sat in front of the oven and watch the bread rise the same way like other people would watch a thriller. The oven spring was indeed nicer then in my old oven. But the most impressing thing is the great colour and shine of the crumb which shows the importance of steam for a the maillard reaction.
I’m really happy with the new oven. And I’m happy with the bread as well. It tastes great, has a nice open crumb and a very crisp crust! It tastes so good, that I had no change to freeze one loaf because we it so fastly!
Light Spelt Bread
yields 2 Breads of about 700g
- 200g Spelt flour Type 630
- 200g Water
- 30g Sourdough
- 150g Spelt flour Type 630
- 150g Water
- 1g fresh yeast
- 50g Spelt flour Type 630
- 150g boiling water
- 100g Spelt, freshly milled
- 500g Spelt flour Type 630
- 190g Water
- 20g Salt
- (optional if the sourdough is not so active: 2g fresh yeast)
Mix all ingredients for the sourdough and let it rise for 12 hours at 25°C.
Mix the ingredients for the poolish and let it rise for 12 hours at 25°C.
Mix flour with water, poolish, soaker and sourdough and let it rest for 20 min (autolysis). Now add salt and knead for 5 min by hand. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough again.
Let rise for 3-4 hours.
Divide into two equal pieces and form into Batards.
Proof in a wooden bread form for about 90 min . In the meantime heat the baking stone to 275°C (if your oven heat not so high, heat the stone to 250°C).
Prior to baking slash the breads lengthwise. Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 25-30 min .