spelt-rye-levain.md

title	excerpt	tags	pre-ferments	final-dough	method
Spelt-Rye Levain	There’s something special about pairing spelt and rye in a bread formula, especially at a 2:1 ratio. Their flavors complement each other extremely well, while spelt adds a lot of elasticity to the dough, which is fun to work with. This formula uses large amounts of both (25% spelt and 12.5% rye), with a pairing of high- and low-protein high-extraction wheat flours for the remainder. It was originally based on Trevor J. Wilson’s <a href="http://www.breadwerx.com/make-tartine-style-country-bread-video/" title="Tartine Style Country Bread" target="_blank">Tartine Style Country Bread</a>.	Skagit 1109 Espresso spelt rye	name ingredients Levain item weight percentage 100% whole-grain Yecora Rojo 54 75 item weight percentage medium rye 18 25 item weight percentage water 72 100 item weight percentage liquid starter 18 25	name ingredients Final Dough item weight percentage T85 Espresso wheat 250 31.25 item weight percentage T85 Skagit 1109 wheat 150 18.75 item weight percentage spelt 200 25 item weight percentage medium rye 100 12.5 item weight percentage water #1 640 80 item weight percentage water #2 40 5 item weight percentage salt 17 2.1 item weight percentage levain 152 19	day steps 1 time instr 22:00 Prepare levain. Rest 16 hours. day steps 2 time instr 14:00 Autolyse flour and water #1. time instr 16:20 Add levain, salt, and water #2. Fold in bowl for 3 minutes. time instr 16:30 Begin bulk fermentation. time instr 17:00 Fold. time instr 17:30 Fold. time instr 18:00 Fold. time instr 19:00 Fold. time instr 20:00 Fold. time instr 21:00 Fold. time instr 22:00 Preshape dough into two rounds. time instr 22:20 Shape dough into boules or batards, and place into floured, lined baskets. Put baskets into plastic bags. time instr 22:30 Put into fridge to retard overnight. day steps 3 time instr 10:30 Place dutch oven into oven and preheat to 500°F. time instr 11:30 Tilt basket to drop bread into dutch oven. Score bread and place in oven. time instr 11:50 Reduce oven temperature to 460°F. time instr 11:55 Remove lid from dutch oven. time instr 12:10 Remove bread from oven. Rest on cooling rack for at least two hours.