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W W W . PA S T R Y N A . C O M
Volume 5 Issue 2 2011
Franck Iglesias
Della Fattoria
25.00 Bread flour 0.348
75.00 Whole spelt flour 1.045
100.00 Water 1.394
0.20 Salt 0.003
0.10 Yeast (dry instant) 0.001
200.30 Total 2.792
Bakers % Ingredients Weight (kg)
Spelt Poolish
66 Pastry & Baking North America
Ancient Grains
Publishers Note: The San Francisco Baking
Institute (SFBI) is a world-renowned leader in
artisan bread and pastry education and consulting.
More information on SFBI can be found at
www.sfbi.com.
Miyuki Togi works with SFBI as a bread,
viennoiserie, and pastry instructor, and as the
production manager for Thorough Bread and
Pastry.
By Miyuki Togi
Photography by Tchell DePaepe
Spelt was commonly used in the United States from
the late 1800s until the early 1900s, when the modern
wheat took over the market. The popularity of spelt
was redeemed in the late 1980s and has been
increasing ever since Spelt is similar in composition
to wheat, but its proteins are more fragile and the
grain is easier to digest. Because of the fragile
proteins, breads containing high percentages of spelt
flour require shorter mixing times to prevent the
protein structure from collapsing. Spelt flour is
available either as whole or white; in this formula,
we chose to use 20% whole spelt flour to showcase
the natural flavor of the grain itself.
When working with any type of whole grain flour,
keep in mind that the high bran content will trigger
higher fermentation activity. Bran is rich in minerals,
which become nutrients for yeast and bacteria. You
may need to lower the yeast or levain percentages in
order to compensate for the activity level. Also,
adding a small amount of salt to any whole grain
preferment helps regulate the fermentation speed.
In this formula, a large portion of flour (about
47% of total flour) is prefermented, creating a very
active, gassy dough, which is ideal to make ciabatta
with. This formula contains three types of
preferments: spelt poolish, whole wheat sponge and
liquid levain. The spelt poolish gives a sweet, nutty
aroma, and the whole wheat sponge provides strength
and an earthy flavor to the dough. Liquid levain adds
extra extensibility to the dough, and the natural
acidity from the levain prolongs the shelflife of the
final product.
This versatile dough can be used to prepare many
different products. You can make rolls simply by
cutting the dough into smaller pieces, or it can also
be baked on an oiled sheetpan with toppings to make
focaccia. Olives, herbs or other inclusions can be
added at the end of mixing to create many flavor
variations.
We hope you enjoy this recipe. Feel free to contact
us with any questions.
Equipments
Spiral mixer
Plastic scraper
Dough bins
Dusting flour
Bench knife
Proofing boards
Couche
Formula
Yield: 20, 500g ciabatta loaves
Mix all ingredients until well incorporated with D.D.T. of 70F.
Allow to ferment 12 hours at room temperature (65 - 70F)
67
2. 1.
100.00 Bread flour 0.349
100.00 Water 0.349
40.00 Liquid Starter 0.140
240.00 Total 0.838
Bakers % Ingredients Weight (kg)
Liquid Levain
Mix all ingredients until well incorporated with D.D.T. of 70F.
Allow to ferment 12 hours at room temperature (65 - 70F)
100.00 Whole wheat flour 0.619
80.00 Water 0.495
0.20 Salt 0.001
0.10 Yeast (dry instant) 0.001
80.30 Total 1.117
Bakers % Ingredients Weight (kg)
Whole Wheat Sponge
Mix all ingredients until well incorporated with D.D.T. of 70F.
Allow to ferment 12 hours at room temperature (65 - 70F)
100.00 Bread flour 2.792
59.00 Water 1 1.647
0.60 Yeast (dry instant) 0.017
3.60 Salt 0.101
100.00 Spelt poolish 2.792
40.00 Whole wheat sponge 1.117
30.00 Liquid Levain 0.838
25.00 Water 2 0.698
358.20 Total 10.000
Bakers % Ingredients Weight (kg)
Final Dough
68.13 Bread flour 3.559
20.01 Whole spelt flour 1.045
11.86 Whole wheat flour 0.619
89.08 Water 4.653
0.36 Yeast (dry instant) 0.019
2.00 Salt 0.105
191.44 Total 10.000
Bakers % Ingredients Weight (kg)
Total Fomula
After mixing, dough appears very wet and soft but still maintains
the strength. It should form a well developed window. Place 5
kg of dough per oiled dough bin. Bulk ferment the dough at
78F for 2 hours with a fold every 45 minutes, 2 folds total.
1. Adjust the water temperature
to achieve a desired dough
temperature of 73-76F. Place
the bread flour, water 1, yeast
and salt in the mixing bowl.
2. Add the liquid levain.
3. Add the spelt poolish.
4. Add the whole wheat sponge.
5. Mix on first speed for 5
minutes, occasionally
scraping the mixing bowl.
6. Mix on second speed for 3 to
4 minutes, until the dough
reaches a strong improved
mix.
7. Add water 2 in 3 stages on second speed. Make sure all the
water is incorporated after each addition.
4. 3.
6. 5.
7.
8. After 45 minutes of bulk fermentation time,
give a stretch and fold. First, dust the bench
with some flour.
9-10. Deposit the dough onto the floured bench.
Pick up one side of the dough with two
hands, stretch and fold it over the center.
Repeat the same process with other 3 sides.
Place the dough back in the bin. Give
another stretch and fold after 45 more
minutes.
11. After 2 hours of bulk fermentation, dough
should double in size and feel light and
airy. Deposit the dough onto a well dusted
bench, and dust the top of the dough.
12. By gently pressing the dough without
degassing, form the dough into
approximately 20x30 rectangle.
13. Cut into 10, 10x6 rectangles as shown.
14. Place the cut pieces onto a floured couche.
Let the loaves proof for 30 minutes at 78F.
15. Place the loaves floured side up on the
loader. Bake at 450F oven for 20 minutes
with vent closed, then 8-10 more minutes
with vent open (total bake time is 28-30
minutes).
68 Pastry & Baking North America
Ancient Grains
12. 11. 13.
14. 15.
9. 8. 10.
69
The only magazine in North America dedicated to culinary
professionals responsible for the sweeter, tastier side of life.
Each issue will provide:
Industry news, current events, competition results.
Recipes, demonstrations and the latest techniques.
Step by step instruction from our world-renowned
panel of Guest Contributors.
Truly regional coverage of hard working professionals
who share their experiences, stories and advice.
Complimentary online recipe archive and back issues.
Subscribe online at
www.PastryNA.com
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