The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt and Rye problems

Matt Kronschnabel's picture
Matt Kronschnabel

Spelt and Rye problems




so I came across a couple of sad baking days. 


Here was the formula

10% spelt

10% whole rye

10% whole fife

70% sifted wheat

85% Hydration

2% salt

15% levain


4.5hr bulk ferment

14-18hr retard in fridge


This was my first time adding spelt to this mixture, otherwise I would just do 80% sifted wheat. The results at first glance were great- take a look at the photos- but upon further inspection the interior had a texture actually of being 'underbaked' and almost dough-y gummy. 


I know they were not 'underbaked' but can anyone help explain this phenomena? has this happened to you when using spelt & rye together?

I did this two days in a row because by the time I had found out from tuesdays bake I had already started wednesdays bake. They both had the same result. 

Thanks for the help!

BGM's picture

It may be that you just cut into them too quickly. Ive taken courses from Hamelman and he advises not cutting rye breads for a day or two! Or more! He says they need time for the moisture to equilibrate.

Mini Oven's picture
Mini Oven

reduce to 80% and compare.  :)

masamadre's picture

I don't know if you have already figured out what happened, but I've had similar textures when the majority of the formula was white flour and going past 80% hydration. Hope it helps!.