The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt SD Bread

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bread basket's picture
bread basket

Spelt SD Bread

Since we discovered that my hubby's digestive upsets are lessend when he eats spelt bread versus regular wheat bread, I am working on a recipe he would like. I also wanted to combine the health benefits of spelt and sour dough. I believe , this one came out pretty good and I got a thumbs up from him.

I started with the breadtopia's sour dough spelt formula and made some adaptions:

25% Whole Spelt      84gr freshly ground)

75% White Spelt       251gr

1.8% salt                     6gr

7.5% Brown Sugar     25gr   (hubby likes it sweet)

19.4% Spelt SD            65gr

58.2% water               195gr

1.5% oil                          5gr

I did 2 feedings then mixed the dough, autolyzed and did 3 or 4 S&F in about 30 min. intervall, shaped, put in pan and up inthe fridge till bedtime, took it out and baked it next morning.

In comparison to Breadtopia I doubled the SD (I think it makes the bread lighter) added sugar and oil.

Are there any suggstions how to treat spelt SD?  Up till now I start with my rye culture and feed it twice with spelt about 12 hours apart. Would be a different way better?

As always input is appreciated.

Barbara

 

 

dabrownman's picture
dabrownman

absolutely fantastic inside and out!  Well done!  Has to taste great!

bread basket's picture
bread basket

Thanks dabrownman. Spelt is really different but easy to handle once one cought on.

Song Of The Baker's picture
Song Of The Baker

This is nice.  Good job on the lift and crumb structure.  I have been looking for a good spelt loaf so I might give this one a try, less the sugar.  Johnny likes his bread less sweet.

Happy baking and thanks for sharing!!

John

bread basket's picture
bread basket

Thanks John. I personally also like it without sugar but a little bit of honey gives a good taste too.

elight's picture
elight

Looks great. I bake only with spelt and have been trying sourdough on and off. My biggest problem is that the spelt dough seems to slacken greatly during a long proof when compared to wheat flour. I find that some sort of sugar/honey/agave, as well as some form of fat, really helps moisten the crumb. Please post here or send me a message if you try any other spelt formulas!

What hydration do you keep your starter at? 100%? That would put the total loaf hydration right around 62%, which seems spot on in my experience... Although I'm not sure it would hold its shape without a loaf pan.

bread basket's picture
bread basket

Hi, yes my starter is a 100% hydration. I always use a form, just makes it easier. I also use Karins recipe: Spelt bread with walnuts. She uses a biga which works great too and a soaker with butter milk.l have done this with all whole spelt.  Can't say which one I like better. The one with SD makes a wonder full crunchy toast when cut thin.