The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Schwäbische Seelen-Spelt

George Q's picture
George Q

Schwäbische Seelen-Spelt

  • Recipe:spelt Souls
  • Levain:
  • 50 g of 100% hydration emmer
  • 10g starter, 25g spelt, 25g water.  Ferment a few hours and use young.
  • Main dough:
  • 50g levain
  • 225g wholegrain spelt
  • 200g water
  • 5g salt
  • Process: Mix levain and with 150g of water 225g of flour and 5g of salt.
  • Let sit for 20 minutes and then knead until smooth and use stretching folds at 20-40 minute intervals. After around an hour add the last 50g of water and continue stretch and folds for 3 hours. Let rise for an hour.
  • Throw in fridge and retard overnight .
  • When you want to bake, dump out dough on wet parchment paper.
  • Use moistened hands to separate out 4 souls.
  • Put caraway or other seeds on top-add coarse salt-I used smoked salt.
  • Spray water all over the top of the souls.
  • Bake on inverted cookie sheet/pizza stone for 20 minutes at 450 degrees F. Done
Isand66's picture
Isand66

Beautiful crumb.

Happy baking!

George Q's picture
George Q

Thank you !

Benito's picture
Benito

They look wonderful George, you’ve done it again with Emmer!  Seeded crusts are always so delicious.

Benny

George Q's picture
George Q

Thanks Benny.