Spelt SD Bread
Since we discovered that my hubby's digestive upsets are lessend when he eats spelt bread versus regular wheat bread, I am working on a recipe he would like. I also wanted to combine the health benefits of spelt and sour dough. I believe , this one came out pretty good and I got a thumbs up from him.
I started with the breadtopia's sour dough spelt formula and made some adaptions:
25% Whole Spelt 84gr freshly ground)
75% White Spelt 251gr
1.8% salt 6gr
7.5% Brown Sugar 25gr (hubby likes it sweet)
19.4% Spelt SD 65gr
58.2% water 195gr
1.5% oil 5gr
I did 2 feedings then mixed the dough, autolyzed and did 3 or 4 S&F in about 30 min. intervall, shaped, put in pan and up inthe fridge till bedtime, took it out and baked it next morning.
In comparison to Breadtopia I doubled the SD (I think it makes the bread lighter) added sugar and oil.
Are there any suggstions how to treat spelt SD? Up till now I start with my rye culture and feed it twice with spelt about 12 hours apart. Would be a different way better?
As always input is appreciated.
Barbara
absolutely fantastic inside and out! Well done! Has to taste great!
Thanks dabrownman. Spelt is really different but easy to handle once one cought on.
This is nice. Good job on the lift and crumb structure. I have been looking for a good spelt loaf so I might give this one a try, less the sugar. Johnny likes his bread less sweet.
Happy baking and thanks for sharing!!
John
Thanks John. I personally also like it without sugar but a little bit of honey gives a good taste too.
Looks great. I bake only with spelt and have been trying sourdough on and off. My biggest problem is that the spelt dough seems to slacken greatly during a long proof when compared to wheat flour. I find that some sort of sugar/honey/agave, as well as some form of fat, really helps moisten the crumb. Please post here or send me a message if you try any other spelt formulas!
What hydration do you keep your starter at? 100%? That would put the total loaf hydration right around 62%, which seems spot on in my experience... Although I'm not sure it would hold its shape without a loaf pan.
Hi, yes my starter is a 100% hydration. I always use a form, just makes it easier. I also use Karins recipe: Spelt bread with walnuts. She uses a biga which works great too and a soaker with butter milk.l have done this with all whole spelt. Can't say which one I like better. The one with SD makes a wonder full crunchy toast when cut thin.