Spelt Bread with Blueberry Wild Yeast Water

© 2022 | http://angiesrecipes.blogspot.com

bubbly active blueberry wild yeast

© 2022 | http://angiesrecipes.blogspot.com

A simple artisan bread prepared with wild yeast water that's cultivated with 150 grams of fresh organic blueberries and 500 ml filtered tap water. Mix them in a plastic or glass container and let sit 5-6 days until bubbly and active before using. You don't have yeast water yet? Here you can find out how easy it is to grow and use the wild yeast. A preferment was then mixed and perfemented using a portion of active wild yeast water and flour 12-18 hours in advance of mixing the final dough. Using a preferment in bread is to delay the fermentation, so the yeast and natural enzymes present in flour have time to take action on the starches and proteins in the dough, resulting in a more complex, flavourful bread.
The preferment can be of a stiff texture, it can be quite loose in texture, or it can simply be a piece of mixed bread dough. Some preferments contain salt, others do not. In general, 1/4 to 1/2 of a bread recipe's total flour will be used to create a preferment. The amount of liquid depends entirely on what kind of preferment you are going to use. High hydration poolish (usually 100% hydration), low hydration biga (usually 60% hydration) and pâte fermentée, aka chef, or old dough (the same hydration level of its final dough) are the three “mother preferments”.

 

Preferment	Main Dough
50 g Blueberries from cultivating wild yeast water 200 g Active blueberry wild yeast water 150 g Spelt bread flour #1050	Preferment 300 g Spelt bread flour #1050 50 g Dark rye flour #1150 120 g Active blueberry wild yeast water 10 g Kala namak black salt

1. Puree the blueberries with the active yeast water. Mix in the spelt flour and leave to rise at room temperature for 12-18 hours.
2. Add the preferment, spelt and rye flour to the bowl of your mixer and knead on the lowest speed for 3 minutes. Add the yeast water a little at a time as the dough absorbs the liquid. Increase the speed to medium and knead for a further 8-10 minutes. After 5 minutes, knead in the salt.
3. Grease a large bowl with some olive oil and place in the dough. Stretch and fold once on all sides. Leave to ferment at room temperature for 5-6 hours, folding again after 1 and 2 hours if possible.
4. Shape the dough into a round and place in an round floured proofing basket with the seam side down. Cover and leave to rise for another 3-4 hours at room temperature.
5. Preheat the oven to 250C/480F . Place a baking stone in the lower half of the oven. If you don't have a baking stone, a baking tray works too. At the bottom of your oven, place a baking tray for water to create the steam.
6. Turn the dough out onto a floured parchment paper. Now the seam side is up. Transfer to the hot baking stone. Pour 1 cup of water into the baking tray at the bottom of your oven. Close the oven door immediately.
7. After 15 minutes, open the oven briefly so that the steam can escape. Reduce the temperature to 210C/410F. Bake for another 30-35 minutes until bread is deep dark brown and crisp. Remove and cool the bread on a wire rack for at least 2 hours before slicing.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com