June 11, 2014 - 10:49am
Whole Spelt
Caught it this time!
This is my favorite bread, really something in the flavor makes me wonder after every slice. Complicated yet subtle
Never going back to instant yeast, baking with SD is the only way to go with the fewest ingredients
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Please share with us how you managed to get such a lovely loaf. What is your recipe and technique?
Cheers
hard to go back to less flavorful bread - is you like SD :-) Another convert and no wonder why. This is a fine an example of what spelt bread can be and then some. Well done and
Happy baking
Haven't put a speck of commercial yeast into any of my doughs for almost 2 years now, and I couldn't be happier with the results. It's a little less consistent than using commercial yeast, but natural levain is the only way (pour moi) to get the bread I need. Glad to have you on board !
And your loaves certainly provide a good bump for team SD . . . that's a beautiful loaf, and whole spelt, to boot? You are a true artisan.
Bon courage !
Here is the recipe
made up some spelt starter using my WW by 2 or 3 feedings depending on time and feel/look of starter
first feeding 1:2:1.5 . Once doubled took out all but 10g and added another 40g spelt flour 30g water. Let this peak
Dough
400g Whole spelt (stoneground)
9g salt
250 g water (I add more when hydrating I think it comes to 280g, though this is will have to exact at some point) I find too wet and don't get the height
75g spelt leaven
Mix spelt flour and water and let sit for an hour. Mix in leaven and let sit for another hour. Add salt and knead for about 8 minutes
stretch and fold 3 times every 30 min
shape and proof in banetton until roughly doubled in size. Bake at 250 c on preheated bricks with lots of steam for 5 minuited then turn down to 200c for next 40 min. shuffling half way through
There is definitely something about using natural leaven, to think of the (tons) of commercial dried yeast produced and also the next to nothing cost for making/buying makes me wonder.
I am now even using for bagels, croissants and doughnuts. Couldn't be happier
Thank you all for your help along the way, has been so enlightening to hear different accounts of peoples experiences. TFL really is the only place to be if your into dough.
Ghazi