Spelt Emmer Sourdough Wholemeal Bread using a Scalding Method

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baked with seam side down	baked with seam side up

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

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

Scalding, a very common process in grain preparation and cooking, is a technique involving cooking a portion of the flour (5%-20%) for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible. Usually 5% to 20% of flour are scalded one way or another. Higher percentages usually result in poor rise. Scald hydration is usually between 200% to 400%.
Scalding has been a part of bread baking for a long time, particularly in Northern Europe and Russia for many rye breads and for some wheat breads. There are different types of scalds (Scalds by gelatinisation degree, by saccharinification degree, by flavouring additives, by preservation and fermented scalds) and multiple ways to create a scald (cool down method - flour is measured, then boiling water is added and mixed in thoroughly; heat up method, like tangzhong where the flour is mixed with cold water, then slowly heated up to 65C/150F).
This bread uses a mixture of wholemeal spelt and emmer flour, which is not only very healthy, but also aromatic and very delicious. If you don't have emmer, then replace it with regular wheat or spelt flour.

 

Spelt Emmer Sourdough Wholemeal Bread

adapted from Marcel Paa

Scald / Scalded Flour	Sourdough Preferment	Final Dough
150 g Water 50 g Wholemeal spelt	20 g Sourdough starter 80 g Water at 35C/93F 100 g Wholemeal spelt	Scald Sourdough Preferment 220 g Water at 35C/93F 8 g Fine sea salt 50 g Magerquark 200 g Wholemeal spelt 150 g Wholemeal emmer

1. Place the flour and water in a saucepan and bring the mixture to a boil, stirring constantly. As soon as the starch gelatinises, remove the saucepan from the heat, cover with a plastic film and put in the fridge for at least 2-3 hours or until ready for use.
2. Mix the sourdough starter and water in a bowl. Add in wholemeal spelt and mix until combined. Cover with a plastic film and let ferment at the room-temperature for 8-12 hours.
3. After the proofing time, put all the ingredients for the final dough in a food processor and knead on a low speed for 3-4 minutes. Then increase the speed and knead for a total of about 10 minutes.
4. Place the dough in a lightly greased bowl or tray, cover with a clean tea towel and leave to proof at room temperature for 2-3 hours. In the meantime, stretch and fold the dough at 30, 60 and 90 minutes intervals. Cover the dough again and let it ferment for the rest of the time.
5. After the dough has proofed, place it on a floured work surface and gently drag it over the floured work surface 1-2 times to get a smooth surface. Then place the dough, seam side down, directly into a lightly greased loaf tin. If you want a rustic look, then place it with seam side side up into the loaf tin. Dust the surface with a little wholemeal spelt flour.
6. Cover the dough and leave to proof at room temperature for 30-40 minutes. In the meantime, preheat the oven to 230C/450F with a baking tray for the steam at the bottom of the oven.
7. Place the pan with loaf in the middle of hot oven and add a cup of water to the tray at the bottom of the oven to create the steam. Close the oven door immediately. Reduce the oven temperature to 210C/410F and bake the bread for 20 minutes.
8. After 20 minutes, open the oven door briefly to let the steam escape and then bake the bread for another 15-20 minutes. Turn out the bread and bake without the mould for another 10-15 minutes until crispy. Cool the bread on a wire rack.

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

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

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

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