D. Leader's Whole Spelt Loaf (Local Breads)
It looks like I have some challenges with Leader's recipes. I wanted to bake this Spelt loaf with SD, so I used his measurements without giving it a closer look.
this is the recipe:
SD 50gr (I elaborated with spelt flour)
spelt flour 500gr
according to DL the bulk fermentation should be about 2-21/2 hours. My dough took 7 hours ,in oven withthe light on. When I took a closer look at the recipe I realized that 50gr. SD is only 10% of the total flour amount. Wouldn't 30-40% SD give me the mentioned bulk fermentation of 2-21/2 hours?( My rye starter is very active)
But after all , I believe the bread turned out quite well and has a wonderful flavour.
This is the 2. recipe I have the challenge with the amount of SD. Do I miss something? Any idea is appreciated.