tag:blogger.com,1999:blog-8834006564872180589.post2256033410289482859..comments2023-03-24T03:54:47.400-07:00Comments on BREAD PER DIEM: 044 - Spelt, Rye, WhiteDaily Breadhttp://www.blogger.com/profile/05268723908792651666noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8834006564872180589.post-3978963360333020512011-07-18T08:03:09.567-07:002011-07-18T08:03:09.567-07:00You might find your bread geting better shape thro...You might find your bread geting better shape through cold fermentation. Mix all except salt, let autolys 3x1h with folding in between and adding salt on the last fold with just the water from your hands being the addition at every fold. Let proof for 2hrs last time and then put the dough inside a drap with quite alot of flour on it. Let it be in the refrigerator 12-15hrs. Take out the dough and divide and shape it into the loaf that you want and the let it proof for another 2 hours in room temperature. Once again to the refrigerator and flour on top to protect the dough instead of plastic. Let it proof in refrigerator until the time for baking. Aprox 12-15hrs more.Fredrik Olssonhttps://www.blogger.com/profile/15683960716448028731noreply@blogger.comtag:blogger.com,1999:blog-8834006564872180589.post-33776297558907289172011-07-08T08:43:05.659-07:002011-07-08T08:43:05.659-07:00i had the same issues with slack dough when i made...i had the same issues with slack dough when i made a spelt loaf last week. yes, back to the books!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.com