I made this spelt, chia seeds, pumpkin seeds, and walnut loaf. Last Saturday. As I was heating up the oven to bake it, the oven died. So the darn thing stayed in my fridge in a banneton for \~96 hours!

I was skeptical but baked it anyway. 

First time making that loaf so I have no point of comparison. But the flavor was ok. A bit too sour for my taste but not too much. Very nice taste and aromas coming from the nuts and seeds. 

It probably ended up a bit overproofed with the shenanigans of dealing with a borked oven. Crumb felt a bit dense, but not gummy. I believe the spelt gluten starts really degrading after about 48 hours (from what I read). 

So next time, I’ll try for a 48 hour cold retard. But there will most definitely be a next time. 

300 g bread flour

165 g sprouted spelt flour

350 g water 

9 g salt

95 g starter

25 g chia seeds (soaked in 75 g water)

50 g roasted pumpkin seeds (plus some for garnish)

35 g walnuts

Autolyse flours and water for 60 minutes 

Add starter and salt. 

Work dough until all incorporated 

4 sets of coil folds, 30 minutes apart. 

Lamination for inclusions 2.5 hours in. Spread dough flat and rectangular. Add inclusions. Letter fold, then fold that in half. 

Total proofing of \~5 hours at 24C. 

Preshaped. Rest 30 minutes. Sprinkle pumpkin seeds in banneton. Put loaf in banneton. In fridge for cold retard. Don’t leave 96 hours it like I had to 🤣

When in doubt, bake it!