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Home > 100% White Spelt @ 100% Hydration

June 21, 2012 - 2:57pm
mwilson's picture
mwilson

100% White Spelt @ 100% Hydration

This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!

Recipe:

  • 200g white spelt
  • 200g water
  • 2g yeast
  • 4g salt

Mixed dough:
 

Baked:
 
The final dough was easily 4 times the size mixed dough and baked with a little spring. Slightly over-proofed consequently blew some bubbles at the side.

Crumb:

A fine even crumb due to the required intensive mix and the poor gluten properties of spelt.

I challenge anyone to mimic this recipe. I'm sure you will struggle!

Michael

Over and out.


Source URL: http://www.thefreshloaf.com/node/29146/100-white-spelt-100-hydration