Micropost – Spelt experiment II (75% Spelt)
Formula
Overview | Weight | % |
Total dough weight | 1600g |
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Total flour | 969g | 100% |
Total water | 630g | 65% |
Total salt | 19g | 2% |
Prefermented flour | 242g | 25% |
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Starter build – 8 hrs 27°C |
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Rye starter @ 100% hydration | 50g | 20% |
Sifted Wheat | 242g | 100% |
Water | 121g | 50% |
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Final dough 25°C |
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Starter | 363g | 50% |
Sifted fresh milled Spelt | 727g | 100% |
Water | 510g | 70% |
Salt | 19g | 2% |
Method
- Autolyse 45 mins
- Knead 5-10 mins
- Bulk ferment 1.5 hours with stretch and fold at 45 mins
- Preshape and bench rest for 15 mins
- Shape and proof for 45 mins
- Bake in steamed oven for 10 mins at 250°C then 30 mins at 200°C
I have come to the realisation that I don’t enjoy working with large proportions of spelt flour in dough. The flavour of the bread was ok, but considering it contained 75% sifted spelt flour I found it rather bland, left me wanting more from it. As the temperatures continue to climb here (yesterday was a hot and humid 32°C) I am finding the spelt breads ferment way too fast for my liking even when using cooler water.
I think I will stick with wheat breads and smaller proportions of spelt (30% is a favourite of mine)
… also looks like a busy weekend of baking coming up … and with Christmas fast approaching it seems just about all of our upcoming weekends have social events hopefully requiring bread :)
Cheers, Phil