I had gotten some spelt berries at our local health food store (or Bioladen if you're from Germany) and wanted to sprout them, then turn them into flour. I've sprouted berries before, and usually I just add them wet to my dough. When I googled "sprouting" vs. "malting" though, I learned that when you dehydrate the sprouted grains, you actually "malt" them. I didn't really roast them, I set the dehydrator to its lowest temperature, which was 95F and by the next morning they were ready to be milled in my Mockmill.
The dough was really fluffy and spongy and acted quite differently than my usual dough. I assume that the enzymes in the malted grain had something to do with it, but that's just a guess.
Here's what I did:
Levain, fed twice | 70g |
Beer: Hefeweizen | 278g |
Bread Flour | 250g |
Milled flour: sprouted/malted Spelt 75g, rye 25g | 100g |
Teff seeds for crust | 15g |
Brotgewürz: 2 taps mahahlep, ¼ tsp fennel seed, ¼ tsp caraway, ¼ tsp anise, ½ tsp coriander | 1 ¼ tsp |
Salt - lite | 6g |
| |
Total Flour Hydration | 350g 79.4% |
3 days before Dough-Day, soak 75g of spelt in Water overnight and place in proofer @75F. The next morning, drain water, rinse and put back in proofer. By evening, small tails grew out of each berry. I stopped the sprouting at that time and rinsed the grains one more time. Then they went into my dehydrator @ 95F for about 9-10 hours.
I usually double-feed my levain, so we can go for a short hike in the morning. ;) So: In pm, feed 10g starter with 15/15 water.
In am, feed 40g of levain with 20/20 water/flour & ½ tsp Beer grain (for homebrewing, but I use it for dusting and giving the levain an extra "umpf". I use Vienna Lager) Place in proofer @ 78F for about 2-3 hours
Autolyze: two hours after the morning refreshment, I milled the spelt & rye together with the spices (Brotgewuerz) added it to my bread flour and added the beer. I mixed that up and let it sit on the table at room temp, with was about 70F.
The Levain was doming 45 minutes later, so I added it, did 5 min of Rubaud mixing, and let the dough rest on the table for 15 min. Then I added the salt and did another 5 min Rubaud mixing. (It's more fun with some fast music)
Rest 30 min, do first coil.
Rest 30 min, do lamination
Rest 30 min, do coil 2.
Rest 30 min, do coil 3
Rest 2.5 – 3 hours in bulk container
Plop on Board for Benchrest 30-45 min
Paint with oil or beer or other liquid & dip in teff seeds, then
Banneton & fridge until morning.
I've been using a towel as a liner, that I sprinkle with rice flour, Vienna Lager flour & teff seeds. After shaping the dough, I paint it with liquid (usually olive oil) and then plop it seam-side up on the floured towel, wrap it up and put it in the banneton. This works really well; and the dough has not stuck to anything.
This was a fun adventure, and I think I'll do it again! What can I sprout and malt next???
