February 6, 2015 - 10:47am
Spelt Babies
Hello everyone
Thought I would share my success with 100% whole spelt. After so many failures, finally one that feels right. This one is around the 85% hydration mark. Put in tins, (maybe its better I don't fuss around with freeform with this much hydration)
600g Wholemeal spelt
540g water
95g starter (70%)
12g salt
Autolyse flour and 495g water - 2hrs 70F
Add salt and remaining water and leave for 30 min
Do 6 S & F 's every 45 min or so until dough comes together. This time I gave up Slap and folds all together. (Am rethinking my kneading issues)
Baked in dutch oven with lid for 30 min @190c . (Preheated oven to 250c just turned down as soon as went in) last 20 min without lid at 150C
Share
Can you show us the crumb?
Who wouldn't love to receive one of these gems as a gift? Beautiful!
Cathy
Very happy with these ones, off to buy more spelt today. This flour seems to disappear the moment is it put on shelf
What a gorgeous bread and nice oven spring. That 85 percent hydration seems rather high, but if it works, you get to eat the wonderful bread.
I'm wondering about the autolyse as I read that 30 minutes should be the maximum time. After two hours, isn't it difficult to incorporate the starter and salt into the autolysed flour and water mixture?
I was very pleased with the outcome of this one and ppl loved it. Spelt is my favorite bread to make.
I was told to go 2 hrs by dabrownman, as spelt fragile gluten. It needs a long autolyse because of presence of gluten and wholegrain . YOUR spelt with 10g starter got me very excited, mut have tasted divinely SD'ish. Always a good thing
I incorporate my 65 -70 % starter after autolyse (gently) and let it sit for anoher 20 min. Then salt and remaining 30-40g water just to dissolve salt and bring the dough together and let sit again. Its all about waiting, patience is definitely rewarded with 100% wholegrain and high hydration