redzuurdesem/docs/flax-seed-levain-with-spelt/index.html

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<a href="/leren/">
<i class='fa fa-book'></i> Leren Bakken met Desem
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<li data-nav-id="/12016-verrijkt-deeg-in-broodbak-machine/" title="1/2016 Verrijkt deeg in broodbak machine" class="dd-item ">
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1/2016 Verrijkt deeg in broodbak machine
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1/2016 Alternatief recept
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<li data-nav-id="/12016-verrijkt-deeg/" title="1/2016 verrijkt deeg" class="dd-item ">
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1/2016 verrijkt deeg
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10/2015 hybride degen
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<li data-nav-id="/102015-gist-en-desem-in-bakmachine/" title="10/2015 gist en desem in bakmachine" class="dd-item ">
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10/2015 gist en desem in bakmachine
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10/2015 alternatief recept
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8/2015 rogge in bakmachine
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8/2015 alternatief recept
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<li data-nav-id="/82015-volkoren-rogge/" title="8/2015 volkoren rogge" class="dd-item ">
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8/2015 volkoren rogge
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6/2015 boekweit en broodbakmachine
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6/2015 pannenkoeken feest
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<li data-nav-id="/62015-alternatief-recept/" title="6/2015 alternatief recept" class="dd-item ">
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6/2015 alternatief recept
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4/2015 alternatief recept
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4/2015 uitgesteld bakken met het broodbakmachine
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4/2015 uitgesteld bakken
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<li data-nav-id="/12015-alternatief-rogge-recept/" title="1/2015 alternatief rogge recept" class="dd-item ">
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1/2015 alternatief rogge recept
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<li data-nav-id="/12015-rogge-zaden-met-broodbakmachine/" title="1/2015 rogge zaden met broodbakmachine" class="dd-item ">
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1/2015 rogge zaden met broodbakmachine
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<li data-nav-id="/hoe-gebruik-en-lees-ik-een-recept/" title="Hoe gebruik en lees ik een recept?" class="dd-item ">
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Hoe gebruik en lees ik een recept?
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<li data-nav-id="/12015-rogge-zaden-brood/" title="1/2015 Rogge zaden brood" class="dd-item ">
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1/2015 Rogge zaden brood
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<li data-nav-id="/hoe-onderhoud-ik-mijn-desem/" title="Hoe onderhoud ik mijn desem" class="dd-item ">
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Hoe onderhoud ik mijn desem
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Soms zit het ook al eens tegen
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Is het ene brood wel gezonder dan het andere?
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Top restaurants op zoek naar smaak in brood
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<li data-nav-id="/maak-zelf-een-rijskast-of-incubatie-ruimte/" title="Maak zelf een rijskast of incubatie ruimte" class="dd-item ">
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Maak zelf een rijskast of incubatie ruimte
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<li data-nav-id="/brood-bak-boeken-welk-exemplaar-kopen-1/" title="Brood bak boeken: welk exemplaar kopen? (1)" class="dd-item ">
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Brood bak boeken: welk exemplaar kopen? (1)
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</a>
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<li data-nav-id="/zuurdesem-en-broodbakmachines-doenbaar/" title="Zuurdesem en broodbakmachines: doenbaar?" class="dd-item ">
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Zuurdesem en broodbakmachines: doenbaar?
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</a>
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<li data-nav-id="/hoe-gebruik-en-lees-ik-een-recept/" title="Hoe gebruik en lees ik een recept?" class="dd-item ">
<a href="/hoe-gebruik-en-lees-ik-een-recept/">
Hoe gebruik en lees ik een recept?
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</a>
</li>
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<li data-nav-id="/een-gedroogde-desem-experiment/" title="Een gedroogde desem experiment" class="dd-item ">
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Een gedroogde desem experiment
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<li data-nav-id="/brood-eten-op-vakantie-in-frankrijk/" title="Brood eten op vakantie in Frankrijk" class="dd-item ">
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Brood eten op vakantie in Frankrijk
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</a>
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<li data-nav-id="/baking-in-an-open-air-museum/" title="Bakken in een openluchtmuseum" class="dd-item ">
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Bakken in een openluchtmuseum
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<li data-nav-id="/tips-on-baking-with-rye/" title="Tips bij het bakken met rogge" class="dd-item ">
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Tips bij het bakken met rogge
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</a>
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<li data-nav-id="/pane-di-altamura/" title="Pane di Altamura" class="dd-item ">
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Pane di Altamura
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</a>
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<li data-nav-id="/easiest-bread-ever-sourdough-pita/" title="Makkelijkste brood ooit: zuurdesem pita" class="dd-item ">
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Makkelijkste brood ooit: zuurdesem pita
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</a>
</li>
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<li data-nav-id="/sourdough-sweets-waffles-and-pancakes/" title="Zuurdesem zoetigheden: wafels en pannekoeken" class="dd-item ">
<a href="/sourdough-sweets-waffles-and-pancakes/">
Zuurdesem zoetigheden: wafels en pannekoeken
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</a>
</li>
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<li data-nav-id="/country-potato-focaccia/" title="Aardappel focaccia" class="dd-item ">
<a href="/country-potato-focaccia/">
Aardappel focaccia
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</a>
</li>
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<li data-nav-id="/making-bread-from-croissant-dough/" title="Brood maken van croissant deeg" class="dd-item ">
<a href="/making-bread-from-croissant-dough/">
Brood maken van croissant deeg
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</a>
</li>
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<li data-nav-id="/enriched-easter-bread/" title="Verrijkt paasbrood" class="dd-item ">
<a href="/enriched-easter-bread/">
Verrijkt paasbrood
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</a>
</li>
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<li data-nav-id="/correctly-scoring-your-loaf/" title="Je brood juist insnijden" class="dd-item ">
<a href="/correctly-scoring-your-loaf/">
Je brood juist insnijden
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</a>
</li>
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<li data-nav-id="/sunflower-seed-rye-sourdough/" title="Zonnebloempit rogge desem" class="dd-item ">
<a href="/sunflower-seed-rye-sourdough/">
Zonnebloempit rogge desem
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</a>
</li>
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<li data-nav-id="/dreikornbrot/" title="Dreikornbrot" class="dd-item ">
<a href="/dreikornbrot/">
Dreikornbrot
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</a>
</li>
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<li data-nav-id="/sourdough-croissants/" title="Zuurdesem Croissants" class="dd-item ">
<a href="/sourdough-croissants/">
Zuurdesem Croissants
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</a>
</li>
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<li data-nav-id="/horst-bandels-pumpernickel/" title="Horst Bandels Pumpernickel" class="dd-item ">
<a href="/horst-bandels-pumpernickel/">
Horst Bandels Pumpernickel
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</a>
</li>
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<li data-nav-id="/whole-rye-wheat-combi/" title="volkoren rogge-tarwe combi" class="dd-item ">
<a href="/whole-rye-wheat-combi/">
volkoren rogge-tarwe combi
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</a>
</li>
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<li data-nav-id="/reactivating-a-dried-starter/" title="Gedroogd desem terug activeren" class="dd-item ">
<a href="/reactivating-a-dried-starter/">
Gedroogd desem terug activeren
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</a>
</li>
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<li data-nav-id="/homebaked/" title="De Grote Thuisbak" class="dd-item ">
<a href="/homebaked/">
De Grote Thuisbak
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</a>
</li>
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<li data-nav-id="/sweet-tasting-apple-desem/" title="Zoet appel desem brood" class="dd-item ">
<a href="/sweet-tasting-apple-desem/">
Zoet appel desem brood
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</a>
</li>
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<li data-nav-id="/flax-seed-levain-with-spelt/" title="Flax seed levain with spelt" class="dd-item active">
<a href="/flax-seed-levain-with-spelt/">
Flax seed levain with spelt
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</a>
</li>
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<li data-nav-id="/ciabatta-adventures-2-focaccia/" title="Ciabatta adventures 2: focaccia" class="dd-item ">
<a href="/ciabatta-adventures-2-focaccia/">
Ciabatta adventures 2: focaccia
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</a>
</li>
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<li data-nav-id="/straight-and-poolish-baguettes/" title="straight and poolish baguettes" class="dd-item ">
<a href="/straight-and-poolish-baguettes/">
straight and poolish baguettes
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</a>
</li>
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<li data-nav-id="/caraway-rye/" title="Caraway rye" class="dd-item ">
<a href="/caraway-rye/">
Caraway rye
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</a>
</li>
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<li data-nav-id="/ciabatta-adventure-1/" title="Ciabatta adventure 1" class="dd-item ">
<a href="/ciabatta-adventure-1/">
Ciabatta adventure 1
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</a>
</li>
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<li data-nav-id="/miche-epeautre/" title="miche à lépeautre" class="dd-item ">
<a href="/miche-epeautre/">
miche à lépeautre
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</a>
</li>
2018-04-21 10:00:30 +02:00
<li data-nav-id="/pain-au-levain/" title="The French classic: pain au levain" class="dd-item ">
<a href="/pain-au-levain/">
The French classic: pain au levain
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</a>
</li>
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<li data-nav-id="/80-wholerye-with-soaker/" title="80% wholerye with soaker" class="dd-item ">
<a href="/80-wholerye-with-soaker/">
80% wholerye with soaker
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</a>
</li>
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<li data-nav-id="/a-quick-primer-on-sourdough-baking/" title="Bakken met zuurdesem: een samenvatting" class="dd-item ">
<a href="/a-quick-primer-on-sourdough-baking/">
Bakken met zuurdesem: een samenvatting
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</a>
</li>
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<li data-nav-id="/baking-your-daily-bread/" title="Baking your daily bread" class="dd-item ">
<a href="/baking-your-daily-bread/">
Baking your daily bread
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</a>
</li>
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<li data-nav-id="/70-rye-with-soaker/" title="70% wholerye bread with soaker" class="dd-item ">
<a href="/70-rye-with-soaker/">
70% wholerye bread with soaker
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</a>
</li>
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<li data-nav-id="/pain-a-lancienne/" title="Pain à lancienne" class="dd-item ">
<a href="/pain-a-lancienne/">
Pain à lancienne
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</a>
</li>
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<li data-nav-id="/vermont-style-sourdough/" title="Vermont Style Sourdough" class="dd-item ">
<a href="/vermont-style-sourdough/">
Vermont Style Sourdough
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</a>
</li>
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<li data-nav-id="/baking-a-miche/" title="baking a miche" class="dd-item ">
<a href="/baking-a-miche/">
baking a miche
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</a>
</li>
</ul>
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<a href='/'></a> > <a href='/post/'></a> > Flax seed levain with spelt
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<h1>Flax seed levain with spelt</h1>
<figure id="attachment_436" style="width: 300px" class="wp-caption aligncenter">[<img class="size-medium wp-image-436" title="_MG_7213-001" src="https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-300x200.jpg" alt="" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-700x467.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" />][1]<figcaption class="wp-caption-text">Batards proofing on the couche.</figcaption></figure>
2018-04-19 22:28:19 +02:00
<p>This is a slightly altered version from Mr. Leader&#8217;s &#8220;<a href="http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/0393050556/ref=sr_1_1?ie=UTF8&amp;qid=1348854339&amp;sr=8-1&amp;keywords=local+breads">Local Breads</a>&#8221; recipe called &#8220;<strong>pain au levain</strong>&#8221; but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what&#8217;s baking bread without a little bit of experimenting?)</p>
<p><strong>preferment</strong></p>
<ol>
<li>45gr ripe sourdough starter (90% white, I used high gluten flour, and the remaining stone-ground whole wheat flour), at 50% hydratation. Very stiff.</li>
<li>50gr water</li>
<li>85gr high gluten wheat flour (bread will also do)</li>
<li>15gr stone-ground wholewheat flour</li>
</ol>
<p>Make this 12 hours before you plan on mixing the final dough. I used more wholewheat flour than suggested (only 5 grams) and I like the result.</p>
<p><strong>seed soaker</strong><figure style="width: 150px" class="wp-caption alignright"></p>
<p><a href="http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s1024/_MG_7214.JPG" title="Make sure you create smaller points at the end of the bâtard"><img title="_MG_7214.JPG" src="http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s150-c/_MG_7214.JPG" alt="_MG_7214.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Make sure you create smaller points at the end of the bâtard!</figcaption></figure></p>
<ol>
<li>100gr flax seeds</li>
<li>227gr water</li>
</ol>
<p>Make the same time as you mix the preferment. The seeds will stick and absorb everything, it looks kind of gross!</p>
<p>&nbsp;</p>
<p><strong style="clear: both;">FInal dough</strong></p>
<ol>
<li><strong>230gr</strong> water &#8211; reduced as the seeds contain some moisture!</li>
<li>320gr white spelt flour (the book calls for all-purpose wheat flour)</li>
<li>150gr stone-ground wholewheat flour (30gr more)</li>
<li>30gr wholerye flour (instead of medium)</li>
<li>125gr preferment from above</li>
<li>10gr salt</li>
<li>all of the soaked flax seeds<figure style="width: 150px" class="wp-caption alignleft"></li>
</ol>
<p><a href="http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s1024/_MG_7217.JPG" title="_MG_7217.JPG"><img title="_MG_7217.JPG" src="http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s150-c/_MG_7217.JPG" alt="_MG_7217.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Out of the oven. I love those &#8220;ears&#8221;!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s1024/_MG_7223.JPG" title="_MG_7223.JPG"><img title="_MG_7223.JPG" src="http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s150-c/_MG_7223.JPG" alt="_MG_7223.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Big holes, so spelt flour can also expand quickly&#8230;</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s1024/_MG_7218.JPG" title="_MG_7218.JPG"><img title="_MG_7218.JPG" src="http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s150-c/_MG_7218.JPG" alt="_MG_7218.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Slicing at a shallow angle nets nice results.</figcaption></figure></p>
<p style="clear: both;">
I did not divert from the baking instructions much &#8211; autolyse for about 30 minutes, kneaded using the french fold technique for a minute or 5-6 and folded once after 1 hour of bulk fermenting. The total fermentation time took up to 3 hours because the kitchen temperature was only 20°C and I wanted to make sure they were well risen. After shaping them into bâtards, proofed on the couche for 1,5 hour and baked at 250°C with steam (reduced the heat to 230°C after 10 minutes).
</p>
<p style="clear: both;">
I did not scale the salt and should have added a bit more but apart from that, the bread tasted amazing. We wolfed down a whole bâtard with a baked egg and some salad this evening. Lovely!
</p>
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