Bread & loaves · loaf

Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage

Status
Confirmed repeat
Dates
2025-05 to 2025-06
Format
Dutch oven loaf
Leavening
rye-fed sourdough
A spelt and rye loaf.
Photograph matched from Bluesky — confidence: medium. Spelt + rye matches B04's base. The five-grain seed blend is still missing from the record.
True hydration
78.0%
Salt
2.0%
Inoculation
20.0%
Total flour
500 g
Total dough
920 g

Formula

Formula for Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour22545.0%
Medium rye flour12525.0%
Whole spelt flour10020.0%
Rye-fed 100% hydration starter10020.0%Adds 50 g rye flour + 50 g water
Water34068.0%About 78% true hydration
Salt102.0%
Honey204.0%
Total dough920

Hydration

Added water68.0%water weighed into the dough
True total78.0%including the levain’s flour and water

Scale

  • Bread flour225g
  • Medium rye flour125g
  • Whole spelt flour100g
  • Rye-fed 100% hydration starter100g
  • Water340g
  • Salt10g
  • Honey20g

Total dough 920 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse 1 hour. Mix starter and salt 3-5 minutes with the spiral hook. Folds every 30 minutes for the first 2 hours. Preshape and rest 20-30 minutes. Cold proof at least 16 hours.

Bake

Dutch oven preheated at 500 F for at least 45 minutes. Covered 20 minutes at 500 F, then uncovered about 25-30 minutes at 450-440 F.

Outcome

The associated five-grain seeded loaf was made several times. The exact five-seed inclusion list and quantities are not preserved, so the base formula is high confidence but the seeded formula is incomplete.

Next action

Recover the seed blend before labeling a future bake an exact repeat. Log soaker water separately from dough water.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • rye
  • spelt
  • honey
  • seeded