The Fresh Loaf

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30% Whole Spelt Sourdough

Esopus Spitzenburg's picture
Esopus Spitzenburg

30% Whole Spelt Sourdough

I recently bought a 25 lb bag of whole spelt berries, and just milled the first of it. For this bread, I used 30% whole spelt, the remainder being Wheat Montana all-purpose. The hydration is somewhere between 75 and 80%. I had to leave the house during the initial rise / folds, so I ended up letting it go for longer than usual before putting it in the fridge to retard overnight. This made the bread slightly more sour than my usual loaves, but it is still quite pleasant.

I find that the spelt is very mild tasting, and it was difficult to even detect that the bread was 30% whole grain! I'm thinking of upping it to 50% whole spelt for the next loaf, or maybe 40% whole spelt, 10% whole rye, or something like that. 

And a pic with the crumb:

Comments

syros's picture
syros

Very nice! What hydration was your starter? I like spelt very much - actually I like white spelt even more. Looks delicious!

Sharon

Esopus Spitzenburg's picture
Esopus Spitzenburg

The starter was at 80% hydration (100g in total), and the final dough had 500g flour at 76 or 77%. I guess the total hydration would have been just about 77%.

I'm quickly getting onto the spelt train! Glad to hear you've had positive experiences. I haven't had white spelt yet, but I may sift some at some point.

not.a.crumb.left's picture
not.a.crumb.left

a nice crumb....Baking with that amount of spelt can't be easy especially as you also freshly milled it... Amazing bake and must taste even better! Kat

Esopus Spitzenburg's picture
Esopus Spitzenburg

Thanks Kat!