100% Whole Spelt
Finally figured out what I was doing wrong with this grain. No more stretch and folds instead slap and folds with a good autolyse is what is expected
I really like the higher hydration, it works great. Keeps longer too
Thank you Dabrownman
Next time I will try a full 24hrs fridge autolyse @ 50% hydration
400g wholespelt
310g water
8g salt
60g Spelt starter 50%
autolysed for 3 hours @ 70 - 75 F
Added levain let sit another 20 minutes, then salt and rest of 110g water. Left to soak and incorporate on its own for 1 hour
Brought together starting 1st set of slap and fold for about 10 min, after 20 min another set around 5 min, anfter another 20 min last set lasted only 2 minutes, even less since I didn't want to go voer it was comeing together tightly nicely
retarded overnight in fridge . Next morning bring to room temp let rise a bit more then shaped and into brotform.
Baked in preheated dutch oven @250cturning down to 200c after 2 minutes. Then after another 8 minutes down to 170c for rest of bake. Then at 150c with lid off for last 10 minutes or so