My attempt at Franko's spelt bread was a round brick - help!
I was so excited when I saw Franco's gorgeous spelt bread I just had to make it. I was still on cloud nine from having made the most perfect ciabatta last week - so what could go wrong ?!! I weighed everything except the instant yeast (my digital scale won't register that low-2.5 ) So I guessed and used 3/4tsp. in both the poolish and the final dough. The recipe asked for an oatmeal soaker - I used slow oats. Maybe I should have used quick oats? The whole grain spelt flour was purchased just a few days ago from our local mill (Rogers) in Armstrong BC. The dough seemed "heavy" when I put it in a cloth lined basket for the final rise. It rose OK but spread when I transfered it onto the peel. I gave it one slash with the lame, poured water into the steam tray and slid it onto the stone in pre heated 500 degree oven. Sprayed water onto sides of oven and closed door. Baked 10 mins, turned down temp to 440 degrees and baked a further 25 mins. And I have a heavy round BRICK ! The crumb ( if you can call it that ) defies description ! I would like to try again as my daughter is alergic to wheat ( not to gluten ) I would really appreciate help - what did I do or not do to produce this excuse for bread?!! Many thanks in advance - Merlie.