The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White spelt

andrew_l's picture
andrew_l

White spelt

Hi. Has anyone found white spelt flour makes a very tacky dough? I've just made up a batch, replacing some of my usual wholemeal and organic white bread flour with spelt, so it represents about 30% of the total flour used. The dough is amazingly sticky and hard to knead - is this usual? I used the same amount of water as always and weighed it all out scrupulously.
Thanks,
Andrew

pumpkinpapa's picture
pumpkinpapa

For the spelt addition you have to use less water. Spelt requires 25% less water than wheat so you have to play with it to get it to your liking.

helend's picture
helend

I dunno about 25% but I agree with Pumpkinpapa - use less water with spelt.

I have to say that I am less than scrupulous about measuring in recipes. A good recipe will always indicate consistency/texture/feel (and taste) - I work backwards from what the texture is like and adjust recipes especially for liquids as I am going along to achieve the desired consistency. I also adjust to suit ovens and bakeware eg a fan oven cooks hotter and a gas oven wetter.

Try weighing flour/eggs etc on different scales, at different temperatures and compare measures such as cups with grams/ounces. Also add the same amount of water to flour from different batches. Every time different results!

andrew_l's picture
andrew_l

It was just too much water! A very soft and sticky dough. After about the 6th stretch / fold it was coming together more, and I was able to shape it and proof it in a linen lined couche. t actually baked out really well (from cold - I wanted to continue this experiment) after  intially spreading out rather and I am very pleased with the result.
I'd post the pictures I took - if I knew how!!!
Andrew

andrew_l's picture
andrew_l

of the two loaves. One was made with half whole meal and a mix of white flour and white spelt, the other was half white spelt and a mix of white bread flour and wholemeal! The oval one was proofed and baked in an oval tin. Both are sourdough, 1.5 kilos weight and baked from cold in an unheated oven. They look a bit odd - but taste good!
http://web.mac.com/andrew_l/iWeb/Site%202/Photos.html
click on the photos to get a bigger version..
Andrew

ehanner's picture
ehanner

I swapped 25% of the total AP flour weight with spelt and then added 16% additional spelt to accommodate the spelt's ability to absorb water and it worked out well. That amounted to 450g of AP, 150g +additional 25g of spelt. The dough was not sticky using the original water component.

Eric