Today’s adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey. The 50% spelt loaf came out nicely so instead of leaving well enough alone and making another one, I decided to branch out. I also wanted to use up the buttermilk and orange juice.
220 grams Spelt flour
220 grams KA Bread flour
200 grams levain
100 grams orange juice
100 grams buttermilk
100 grams dried cranberries
10 grams salt
6 grams SAF yeast
Soak the cranberries in the orange juice for 20 minutes and prepare the rest of the ingredients.
Measure the spelt and bread flours, add the slightly warmed buttermilk, honey and prepared levain and mix well. Allow to autolyse for 30 minutes.
Add the cranberries and juice, salt and yeast. Mix well using your preferred method. I used 5 minutes of slaps and folds.
I allowed the dough to rise in my warm microwave for 30 minutes…it was almost double…and then gently pressed it down and stretched and folded one more time before putting it into another 30 minute rise.
I then split the dough and allowed it to rest for 10 minutes before I stretched it and sprinkled some brown sugar on it and folded and rolled it up before placing it in parchment lined baking tins. Proofed to about 85% and then baked for 40 minutes at 375 dF after sprinkling a little more brown sugar on the top.
I also neglected to take any pictures of the preparation but the final result and crumb are pictured below.
And while not as pretty as other loaves I’ve taken from the oven, these really are tasty. A hint of sour from the levain and buttermilk, a little sweetness from the honey and brown sugar and tartness from the cranberries.