My new routine for Oats starts this week and I thought that I would try a different way to make their Spelt loaves.
Previously, I made them on the day using 500g flour, 350g liquid and 10g each of Yeast and Salt per loaf, with normal proving times.
For tomorrows I am trying a pre-ferment, like I do with Millie's Panini, just to see if it has any effect on the taste or the rise. Initially, I thought I would make a quarter of the dough, with less yeast to compensate for the extra time it would ferment.
I mixed 500g flour and 350g water with 5g yeast and will leave it to ferment in a container for 24 hours at room temperature.
Tomorrow morning I will mix the rest of the ingredients and add this whilst kneading. There are two ways this can go but confidence is high.
I'll let you know the results tomorrow.