17% Spelt Sourdough
17% Spelt Sourdough
May 15, 2019 - 1:03pm
Description
I just bought some spelt flour and wanted to try incorporating it in larger quantities in my bread baking. In this batch I used spelt for about 17% of the total flour.
The spelt gives it a really nice flavor that reminds me a lot of using whole wheat flour. I want to try doubling this percentage next time to see what happens.
Full recipe and instructions here: https://alegrebread.com/2019/05/15/spelt-flour-sourdough/
Summary
Yield | |
---|---|
Prep time | |
Cooking time | 52 minutes |
Total time | 52 minutes |
Ingredients
627 g
Bread Flour 157 g
Spelt flour 527 g
water 216 g
levain (100% hydration, 20% ww, 80% bread flour) 21 g
sea saltInstructions
Steps:
- Mixed the levain at 9:00am
- started autolyse at 4:30pm
- mixed in levain and salt at 5pm
- 4 stretch and folds over first 4 hours of bulk
- bulk fermented at room temp (~70'F) overnight
- Started proofing at 6:35am
- Preheated oven at 9am
- Into oven at 9:45am
Notes
These made great loaves of bread for toast and garlic bread. Like I said above, I'll be using spelt flour again but at higher percentages to see how the flavor carries through.
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Comments
This is a beautiful loaf, nice crumb as well !!