The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Australian white spelt sourdough with Chia seeds, sesame seeds and cranberry

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evonlim's picture
evonlim

50% Australian white spelt sourdough with Chia seeds, sesame seeds and cranberry

hello everyone, been busy with work and family. of course i do bake as usual for friends and family and myself. just have no time to sit down and have a clear head to write. everyday, i do read all the new blogs that all of you contributed. it is a joy to read.

here, i share a recent bread i baked.. 50% organic Australian white spelt sourdough with seeds n cranberry.

happy baking

evon

Comments

Mebake's picture
Mebake

Too bad that gaping hole. I'd suggest you pat your dough even with your palm before shaping, this will get rid of any unsightly holes.

The crust looks great, and i'm sure it tasted wonderful, Evon!

evonlim's picture
evonlim

thank you for your advice Khalid. yes, it was full of flavor. the spelt flour was definitely good one.

evon

dabrownman's picture
dabrownman

bag of cranberries this past week. I usually out them in just about everything. I see you have mice like we do in Gilbert :-) I think Khalid is right with his shaping tip. So how does the spelt work with the cranberries?

Happy Baking

evonlim's picture
evonlim

they work well together.. especially baked this for mom. she loves cranberries.

:)

Alpana's picture
Alpana

Your breads always bring a big smile on my face, Evon. Keep baking these beauties.

evonlim's picture
evonlim

good to know that :) thank you

evon

Mini Oven's picture
Mini Oven

Spelt and chia might end up in a big goo with a lot of stretching going on. The other 50% must be bread or AP wheat flour? I would agree that bubbles were trapped together. Do you remember how the loaf felt before sticking it in the oven? Lay your whole floured hand on it next time and try to feel for air pockets. Spelt speeds up fermenting generally so if you were subbing flour, shortening the proof might also help. You do have a nice crust color and crumb in the rest of the loaf. Was it a very soft loaf?

evonlim's picture
evonlim

thanks for your generous feedback and great advice. definately will keep everything in mind when i bake a spelt bread next time. well, i did not add a lot of chia seeds in. just enough to have an easy handling. gummy and strechy but manageable. the reason i add chia seeds is to achieve a high hydration of bread 80%. going for a light big holy crumb. i did get a huge mouse hole!! ha ha.. it was an experiment. i handled it very lightly. i should have punctured out the big bubles but i left it to see the outcome. proofing time was definately shorten. becos i was checking on it all the time.

yes, it was a soft loaf that i was aiming for :)

another picture of the crumb

thanks again.