100% White Spelt @ 100% Hydration
This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!
- 200g white spelt
- 200g water
- 2g yeast
- 4g salt
The final dough was easily 4 times the size mixed dough and baked with a little spring. Slightly over-proofed consequently blew some bubbles at the side.
A fine even crumb due to the required intensive mix and the poor gluten properties of spelt.
I challenge anyone to mimic this recipe. I'm sure you will struggle!
Over and out.