October 7, 2016 - 8:05am
Spelt first try, advices?
Hello. I got some spelt flour for the first time. What should I do with it? :)
I mean, is it suitable to be baked alone? Or should I mix it with regular flour?
Also, hints and advices please.
its a french T110 spelt flour.
thanks
HB
vk
Share
Don't overwork it and watch out for the quicker fermenting / proofing times.
Will need less water than its wheat relative.
An all spelt loaf is tasty but you won't get as much rise as wheat.
Follow a recipe first to get to know what you're dealing with.
Thanks Lechem.
:)
http://breadtopia.com/spelt-bread-recipe/
Honey goes well with spelt and is a common addition
Enjoy!
- Abe :)
I've used this recipe with good success. Not sure of the difference between the whole spelt flour I use and the French stuff though.
Google Tom Cat's Semolina Filone recipe on this site. For the poolish I use AP flour. For the main dough I have used half whole rye and half whole spelt baked as a boule . No change in hydration or proofing method. Great bread.
I really enjoy baking with spelt but have not used it for bread on its own. Ditto Lechem's comment, above.
Here are some of own experiences.
http://www.thefreshloaf.com/node/48961/seeded-sprouted-spelt-sourdough-walnuts-figs-aka-alliteration-sourdough
http://www.thefreshloaf.com/node/49035/treehugger-special
Happy baking!
Thanks guys so many options... This weekend I'm going for the Pane di Matera, bold enough. So my spelt adventure is postponed. In the mean time I'll choose one of those to give it a first try.
Also I got this link that seems very interesting for spelt lovers:
https://brotdoc.com/?s=Spelt&submit=Suchen
(there are translations to english)
HB
Looks pretty straight forward. 60% hydration
What I tend to do is take a good rye recipe and change out the wheat for dinkel (spelt) That's where the spelt and rye can complement each other and bring out the best in both flours. I like spelt but I'm not a fan of a 100% spelt loaf.