The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Whole Wheat Improv

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jacobsonjf's picture
jacobsonjf

Spelt Whole Wheat Improv

Locked up indoors while mending from some winter crud, Saturday night I took my recently refreshed liquid levain and made two preferments. One whole wheat and one whole spelt. Sunday morning I added them to some water, then added bread flour, salt, and yeast. Fermented, stretch fold, ferment, shape, proof, bake. Seems no matter what I do, the sharp edges of the spelt bran never soften. Energy bread,s surface I make using spelt, feels like 220 grit sandpaper. I fined nothing wrong with it, but find spelt is the only whole grain flour wwhere I experience  rougher the texture.

Comments

isand66's picture
isand66

Are you using spelt kernels or actual flour?  If you are using flour I have to wonder what kind of spelt flour you are buying as I have never had the experience you mention.  If you are using whole grains, you need to soak the grains overnight in some boiling water so they soften and then you will be as good as gold.