The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Honey Spelt Bread

gavinc's picture
gavinc

Honey Spelt Bread

 

This is a Hamelman’s recipe that I’ve baked a few times. It is 75% Whole-Spelt flour that I stone-milled the day before baking. The Pate Fermentee is made 14 hours before mixing. I love the taste of this bread as it is full flavoured and quite different from our everyday Vermont sourdough loaf.

Comments

jl's picture
jl (not verified)

Have you tried leavening this with a sourdough starter?

gavinc's picture
gavinc

Not as yet. I bake a lot of sourdoughs, so I guess it makes a nice change to go with IDY. I may take on your suggestion at some time.

Cheers,

Gavin

Benito's picture
Benito

Another outstanding loaf Gavin, I agree with Jon, it is amazingly tall for spelt!

Benny

gavinc's picture
gavinc

Thanks, Benny. I don't like flattish loaves :)

I just stick to Hamelman's formula and process. I pay particular attention to the final shaping. 

Cheers,

Gavin