So with my wholegrain spelt decided last night to make the well known in this blog pain a l'ancienne. I think we always have make this bread in white versions so a bit of a challenge using an wholemeal flour, and spelt.
So mixed the ingredients last night:
- 380g wholegrain spelt flour
- 300g water (very cold)
- 7g salt
- 4g dried yeast
And I said mixed because as you know you don't knead this bread. All well mix and put it in the fridge until this morning (9 hours). then I left it at room temperature for 2 hours until double the size. With an spatula and loads of flour, tried to make 3 baguettes and oven, 230C for 10 min first with some water/steam and then 25 at 200C. 5 minutes extra with the oven off and the door open.
The result was a bit different as I used to have for a pain a l'ancienne: no big alveolus, breadcrumb a bit more compact, probably due to the type of flour but taste was great. You can definitely feel the 9 hours in the fridge and the flavour of the wholegrain spelt.