Spelt Bread with Blueberry Wild Yeast Water

bubbly active blueberry wild yeast

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

Puree the blueberries with the active yeast water. Mix in the spelt flour and leave to rise at room temperature for 12-18 hours.
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.
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.
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.
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.
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.
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.

40 comments:

Gingi 10/6/22 00:50: Ahhh, your food always looks so amazing!!! - http://www.domesticgeekgirl.com
Brian's Home Blog 10/6/22 00:54: That looks wonderful and I'm sure it tastest terrific too.
mjskit 10/6/22 01:13: What an interesting bread. Would never have thought to use blueberry puree in a yeast bread. Quite beautiful result and I'm sure it taste as good as it looks.
My name is Erika. 10/6/22 03:16: You are having fun using this wild yeast. I love the idea of using the blueberries. I bet it tastes great and I like that color! hugs-Erika
Anonymous 10/6/22 04:00: the use of wild blueberries in the yeast starter is very interesting. I don't bake yeast breads so it is all new to me. Sounds and looks wonderful.
rodzinatestuje 10/6/22 12:16: Delicious and very healthy bread :)
ℓaiℓa 10/6/22 14:12: Looks tasty! Thank you for sharing and it seems like its delicious!
Laila
www.lailanblog.blogspot.com
Nancy Chan 10/6/22 16:11: Looks beautiful. Blueberry and wild yeast sound interesting.
Ben | Havocinthekitchen 10/6/22 17:58: Ooo this looks wonderful and so beautiful, broth from the inside and the outside.
Pam 10/6/22 18:06: Gorgeous!!!
Javier 10/6/22 18:14: Your recipes always come out perfect! Of course, this original bread too!
Bill 10/6/22 20:14: Wow, the bread really looks good. I bet it tastes good too.
DEZMOND 10/6/22 22:52: Sounds incredibly complex, I think you are very adventurous and brave to venture into this bread making mission of lately.
Lowcarb team member 10/6/22 23:47: I'm sure the bread taste very good :)

All the best Jan
David 11/6/22 02:56: Angie, Beautiful looking bread but a bit too complex for us to try baking. I'd sure love to try a slice of it with some fresh butter though! Take Care, Big Daddy Dave
Kelly | Foodtasia 11/6/22 03:27: Such a beautiful loaf, Angie! I'm intrigued by the yeast water method!
Rose world 11/6/22 05:43: Beautiful bake. Amazing colour.
Kitchen Riffs 11/6/22 07:03: What an interesting recipe! And some really fun pictures, too. :-) Thanks!
Lola Martínez 11/6/22 08:29: No entiendo nada de masas, pero es la primera que veo que lleva arándanos en el prefermento; no lo encuentro tan sencillo de elaborar como tú, pero sí me parece excelente, el color y la miga son una maravilla. Exquisito.
Un beso.
Królowa Karo 11/6/22 10:26: Another interesting bread.
kathyinozarks 11/6/22 11:05: You bake up the most delicious looking breads-hugs
eileeninmd 11/6/22 11:08: Hello, Angie
It is an interesting recipe, looks tasty! Thanks for sharing your recipe. Take care, enjoy your weekend.
Irma 11/6/22 12:03: This bread looks delicious.
Greetings Irma
David M. Gascoigne, 11/6/22 12:11: It looks so rustic and wholesome and I bet it tastes terrific too.
thepaintedapron.com 11/6/22 14:40: Seriously Angie, you need to open a bakery! What an incredible bread!
Jenna
Norma2 11/6/22 17:43: Angie tries using grapes to make wild yeast as cranberries also have endemic yeasts so traditionally they were the perfect helpers for fermentation without additives.
That happens in wines.
Anonymous 11/6/22 17:52: You are a masterful baker! That is one gorgeous loaf. I love that you've used wild yeast that you cultivated yourself. I see that the blueberries have lent their color to the bread - it's so awesome! - but is there any blueberry flavor in it?
Norma2 11/6/22 18:23: Angie can I copy your recipe to make an entry on the subject?
Of course referring to your blog.
savorthebest 11/6/22 20:28: I have never made wild yeast water. This looks interesting. Great recipe.
Angie's Recipes 11/6/22 20:29: @Anonymous Just colour, but not the flavour.
Angie's Recipes 11/6/22 20:32: @Norma2 For the recipe you can refer to my blog.
Balvinder 12/6/22 03:32: You have some great recipes for Bread. Always a pleasure visiting your blog.
Nammi 12/6/22 05:43: love that colour. When making wild yeast in a tropical country do I have to keep in the fridge or can keep outside? It can get pretty hot on some days
Angie's Recipes 12/6/22 09:41: @Nammi You don't have to. It just means that you don't need a whole week to have an active wild yeast. You don't have to throw away the remaining yeast water either, just keep them in the fridge and refresh it before you want to bake or at least once every two months...just keep it alive.
Liz That Skinny Chick Can Bake 12/6/22 12:17: Another stunning loaf!! The color is phenomenal and you made your own yeast????! Super impressive, my friend!!!
Anonymous 12/6/22 12:37: Hi Angie, it's Bernadette. Thanks for this very unique idea. I would never have thought about this method.
foodtravelandwine 13/6/22 00:02: What a delicious bread!!....I have to start using your wild yeast to try this technique!.....I love it!!......Abrazotes, Marcela
Muriel 13/6/22 22:20: Ce pain est superbe... comme tous tes pains !
Federica Simoni 14/6/22 16:19: Bellissimo pane!!
EASYFOODSMITH 15/6/22 13:30: Wow! Blueberry wild yeast sounds so good. Each time I visit your page, I learn something new :)