Changing flour percentages (San Francisco Method)

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SourdoughGeek1 on 23 Feb 2017 at 09:15

Hello everyone

 

I was wondering if i could get an insight to what I'm doing wrong. I attended a course hosted by Vanessa Kimbell who taught us the San Francisco method of sourdough. I followed it a couple times after and had lovely loaves but wanted to start experimenting with different flours. So instead of doing 900g of white and 100g of stoneground wholemeal, I started doing 700g white and 300g of spelt flour, still using 66% hydration. I did a refrigerated second proof overnight and in the morning it was huge! I decided to bake a couple hours before the suggested time as the dough was ballooning and when i tipped it out of the banneton, it collapsed and went flat. It rose okay in the oven, texture was fine, pretty good actually but it stuck to the dutch oven which it didn't do before and held a lot of air in the top layer, so it came out almost like a flaky pastry consistency. 

 

Please help!

 

Thanks

Spelt ferments quicker than normal wheat. It also takes lower hydration but at that ratio and 66% hydration that was fine. Just watch out for fermenting times for different types of flour. It pays to follow a specific recipe for a certain flour before experimenting with it just so you get to know what you're dealing with or atleast read up on it.