The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maurizio's Spelt Sourdough

Ilya Flyamer's picture
Ilya Flyamer

Maurizio's Spelt Sourdough

I have finally managed bread with a significant content of spelt flour that didn't turn into a near-puddle before/during baking! I was really struggling with the elasticity it brings to the dough. But this time, while the bread is not super tall and did flatten out a little bit, it still has a decent shape. I was worried about scoring it too deeply which could cause more flattening, so I think I didn't score it deep enough... So the batard actually got some cracks on top.

I simply followed Maurizio's recipe: https://www.theperfectloaf.com/spelt-sourdough/

But the main point is flavour! I added a sesame seed coating, and together with the spelt this produces fantastic taste. And the crumb is amazingly soft, a bit shiny and almost moist.



Comments

Benito's picture
Benito

Very nice bake Ilya. I do like Maurizio’s recipes they are really well written and turn out great. The addition of the sesame seeds is a great idea.  
Benny

Ilya Flyamer's picture
Ilya Flyamer

Thanks Benny! I've had some issues with his recipes, and I thought it was because I was using different flours, but now I think it's because I was scared of slap&folds which he recommends in most recipes (also, in the old flat the worktop was not very smooth and dough would stick much more!). I was trying to substitute them by some Rubaud mixing, but now I tried them properly and actually love doing them. Very quick gluten development, and far less mess than I thought it was.

Re sesame seeds: I love them and I used to basically always add them on top! But then stopped because I thought they were masking the taste of the bread itself. It was time to bring them back! I also noticed that the sesame seeds on top of the crust taste far better than just toasted sesame seeds. I think the conditions there must be just right for the perfect flavour enhancement from heat.

Floydm's picture
Floydm

Very nice.

Ilya Flyamer's picture
Ilya Flyamer

Thank you!

chelseasf's picture
chelseasf

I've found that I get taller loaves with Maurizio's recipes when I reduce the hydration. Have you experimented with that?

Ilya Flyamer's picture
Ilya Flyamer

Thanks!

He always recommends keeping some water aside and seeing how the flour takes it... And I tried that, and I always felt like my flour could take the full amount, so in the end I added all if it. So I haven't tried reducing the hydration. But maybe I should!