Bulk ferment 1.5 hours with stretch and fold at 45 mins
Preshape and bench rest for 15 mins
Shape and proof for 45 mins
Bake in steamed oven for 10 mins at 250°C then 30 mins at 200°C
I have come to the realisation that I don’t enjoy working with large proportions of spelt flour in dough. The flavour of the bread was ok, but considering it contained 75% sifted spelt flour I found it rather bland, left me wanting more from it. As the temperatures continue to climb here (yesterday was a hot and humid 32°C) I am finding the spelt breads ferment way too fast for my liking even when using cooler water.
I think I will stick with wheat breads and smaller proportions of spelt (30% is a favourite of mine)
… also looks like a busy weekend of baking coming up … and with Christmas fast approaching it seems just about all of our upcoming weekends have social events hopefully requiring bread :)