The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

6/20 Bake

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Wingnut's picture
Wingnut

6/20 Bake

18% Spelt Flour Sourdough

1 with Sunflower Seeds with rolled oats

Plain

and on with Walnuts and oat bran

Pretty Crumby

this was my first foray into Spelt flour, quite plaesed with the results.

Cheers,

Wingnut

Comments

dabrownman's picture
dabrownman

of baking boldly!  Just the kind of crust that has to taste great.  The crumb isn't too bad either.  Nice baking Wing  So what hydration are you using and how much whole grain?

Wingnut's picture
Wingnut

Well I use a 75% Hydro Starter and 180 grams of Spelt to 1000 grams of AP Flour.

Make sense?

Cheers,

Wingnut

dabrownman's picture
dabrownman

to me.  I keep my starter at 66% hydration now down from 75%.  So what was the hydration for the final dough?  I would be at around 72% form a bread like yours - but mine doesn't look as good either :-)

Happy baking

golgi70's picture
golgi70

Wow Wingnut you get some serious red tones in your bakes.  I love it.  I've recently found Spelt and have also taken a liking to it.  What do you bake in? You do get some awesome bold bakes and it seems you have a hi fired oven of sorts.  Crust looks great, crumb looks great.  I bet it tastes even better.  Is it just spelt and AP or do you add other flours as well to attain that red?  

Happy Baking

Josh

Wingnut's picture
Wingnut

I bake in a Dutch Oven. In this bake it is 180 grams of Spelt Flour and 1000 grams of AP Flour. I bake a 480 for 30-35 minutes then 460 for 5-10 minutes more with the lid off to get the color I want.

Cheers,

Wingnut

evonlim's picture
evonlim

hi, spelt is one of my all time favorite. not easy for me to get it over here. those loaves are just lovely with different scoring and add ins. i did a 100% spelt it was mmm... ridiculously delicious. just make sure to check on dough cos spelt react faster than wheat flour.

evon

Wingnut's picture
Wingnut

You are correct on the fast rise! After the third turn I let in bulk rise for 3 hours and it was busting out of the bowl! I think the walnut loaf was a tad over proofed as it was the last to go in the oven.

Cheers,

Wingnut

isand66's picture
isand66

Great looking loaves.  Fantastic crust and crumb.

Happy Baking

Ian

Wingnut's picture
Wingnut

Ian, thanks mate for the kind words again.

Cheers,

Wingnut

PiPs's picture
PiPs

Nice baking and pics ...

Cheers,
Phil

Wingnut's picture
Wingnut

Thanks mate, keep fighting the good fight!

Cheers,

Wingnut

Mebake's picture
Mebake

Wow, busy indeed! Love the breads, Wingnut. 

-Khalid