Page 68 - NA_5_2_2011

Basic HTML Version

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
Baker’s % Ingredients Weight (kg)
Spelt Poolish
66 Pastry & Baking
North America
Ancient Grains
Publisher’s 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 1800’s until the early 1900’s, when the modern
wheat took over the market. The popularity of spelt
was redeemed in the late 1980’s 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 70
°
F.
Allow to ferment 12 hours at room temperature (65 - 70
°
F)