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Improvised "Four grain bread" - 50% wheat, each 16.6% rye, spelt and emmer. 12h poolish, 70% hydration with 1/3 of the water substituted with home-made yoghurt for a bit of tang, 4h bulk ferment with three stretch-and-fold cycles at room temperature. Baked at 250 oC in a preheated Dutch oven for 15 min, then 30 min without the lid at 200 oC.
Moist open crumb with a very crunchy crust; great nutty flavour. Will continue to work on this one ...
Improvised "Four grain bread" - 50% wheat, each 16.6% rye, spelt and emmer. 12h poolish, 1/3 of the water substituted with home-made yoghurt for a bit of tang, 4h bulk ferment with three stretch-and-fold cycles at room temperature. Baked at 250 oC in a preheated Dutch oven for 15 min, then 30 min without the lid at 200 oC.
Moist open crumb with a very crunchy crust; great nutty flavour. Will continue to work on this one ...
