90% hydration, 15% spelt, all hand mixed. Very happy with this loaf... After working with the high hydration dough earlier this week, I felt more confident and comfortable tackling it again. Loving this high hydration... So delicious!
Recipe: autolyse 1 hour 400g flours (200g bread flour, 134g all-purpose, 66g spelt) and 356g water. Mix in, by hand, 80g levain. Rest 40 min. Mix in, by hand, 8g sea salt. Rest 40 min. Perform lamination, as described in previous posts. Bulk, hold dough at approx 76-77degF), for 5 hours, with 4 strong stretch and folds every 45 minutes. Fold in bowl and turn out onto floured counter. Rest 15 min. Perform final shaping and transfer to banneton. Proof overnight in fridge, 16 hours. Bake 500degF 20 min with steam, 25 more min at 450degF