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Spelt Sourdough Bread Result Needs Advice

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radiomike's picture
radiomike

Spelt Sourdough Bread Result Needs Advice

I have been baking for a while and while previous normal results are not what I would love, they aren't terrible.  Even these results aren't in terms of taste.  I use white Spelt pretty regularly at this point, and over the last few months, it has been spreading in the oven.  I recently received a dutch oven (5 quarts) from a friend and I have been using it.  This recipe used the dutch oven with the following recipe.

600 grams white spelt

360 grams water

9 grams vinegar

12 grams salt

20 grams olive oil

 

Starter is from my rye starter (more robust in taste and delicious).  I use a 20% formula-- 20 percent of the flour and 20 percent of the water, thus:  72 grams water, 120 grams flour, and about two tablespoons starter. 

Once the build is finished, I make the dough.  I let the dough rise about five hours, degassed, let the dough final rise about an hour. I let the dough final rise in the dutch oven,lightly spray and score with scoring knife (although, I cannot seem to make a significant mark with the knife which is a little discouraging) and place in a preheated gas oven at 500 degrees F and immediately reduce to 475.  After 20 minutes I remove the dutch oven lid and reduce heat to 450 for the last 2o minutes and remove.  The pre and post results are attached.  Hydration levels by my calculation are approx 63 percent with the oil.  Any ideas ad suggestions on how to improve this would be appreciated.  On another note, the crumb seems better to me and the taste is always incredible to me and to everyone else who raves about it.

Your thoughts would be welcomed. 

radiomike's picture
radiomike

The other post photo as well as the addition of one overflowed tablespoon each of Italian seasoning and red pepper flakes which is my own addition to the bread recipes I make. 

Here are the other photos.  Looking forward to your thoughts.

Bakingmadtoo's picture
Bakingmadtoo

Have your spreading problems been since you have been using spelt? Or did you have issues before? Trailrunner was giving me very good advice the other day about the use of spelt and apparently it is notorious for spreading.

golgi70's picture
golgi70

and ferments faster than white flour.  First things first spelt is very extensible and less elastic and also takes less h20.  your formula has a proper hydration.  The vinegar is going to make the dough even more exetensible and should be the first thing to cut as you are using a natural starter for flavor and acid.   Oil also makes dough more tender but does make the final product softer and adds flavor.  it could be cut to have a more managable dough.  

More importantly I suppose is that spelt ferments quite fast and 5 hour bulk with 20% pre fermented flour seems a bit much.  I'd decrease this to 2 1/2 or so hours and keep a warm dough (75-78 deg F) and add a fold or two throughout.  Then follow with shape and proof for about an hour or so before baking.  

From looking at the picture your crumb looks nice and open.  What did you add to the dough?  I see cool red speckles about.  I highly suggest trying whole spelt flour.  hydration would probably need to go up a touch.  

Happy Baking

 

108 breads's picture
108 breads

Go by the state of the dough rather than the clock. This dough would do better with a shorter first rise and several hours in the fridge.

radiomike's picture
radiomike

Actually, the place where I am staying, there is no room to retard in the fridge.  Additionally, when I was retarding, granted before the dutch oven, it was still spreading.  The ideas for a shorter first rise seem more reasonable along with a fold or two throughout (which I have never tried other than white flour baguettes.

I will also reduce the amount water by the amount of oil and vinegar.  Those are adaptions, as this whole bread is (to spelt) from an Italian Pugliese.  The vinegar is from that recipe.  And yes sourdough is sour enough but there have been no complaints, just raves on this bread's taste, so I will leave that. The red specks are red pepper flakes and there is also italian seasoning.

Thanks for all the suggestions!  These are brilliant and I will use this next time and hopefully report back as soon as possible.

golgi70's picture
golgi70

A word though.  Vinegar in dough is a quick sub for the lack of having something to acidify the dough along with aiding in extensability.  Example people add a touch of vinegar to pie dough to help it roll out without retracting as much.  I don't think you'll notice it missing with the exception of improved dough.  

Good Luck 

Josh

radiomike's picture
radiomike

I altered the original recipe, the pugliese, at least two years ago. It started life as a commercial yeast recipe. I converted it to sourdugh.  This explains a lot regarding the vinegar.  I will take it out and see how it works along with the other changes.  Thanks a bunch for the guidance and suggestions, all of you.  I appreciate it.