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Organic Spelt Bread…

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Cheers!

First rise 1 1/2 hours. Bench rise after shaping loaves 1 1/2 hours. Hydration about 40 per cent. May up both the hydration and second rise a bit for larger CO2 bubbles. Thoughts?

What else is in there?  Not trying to be rude, just curious. :)  

 

Light spelt flour, honey, canola oil, yeast, salt and water.

The 40 per cent hydration is based on 20 cups dry ingredients and eight cups wet. Not sure if my math is correct though :-)

Edit - I did a bit of research and hydration is not calculated the way I’m doing it. Sorry!

New calculations: wet = 2000 grams divided by dry weight of 2400 grams which equals 83.3 per cent hydration. Although some more dry (flour) got worked into the dough when kneading and then shaping the loaves so maybe closer to 70 or 75 per cent.

Congratulations!  Just earned yourself a gold star and steep rise on the learning curve. :)

Try shifting the time line from 90 min bulk to two hours bulk with a folding at the one hour mark.  Then shorten the final proof to one hour.  See if that gives the loaf a better texture when cutting with a slightly tighter outside skin/crust.

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