January 19, 2014 - 12:23pm
30% Tasmanian Spelt bread
I'm still using up the last of my spelt flour from Australia. After todays bake I will only have enough for one more bake 
Besides the spelt, the bread is made with my Australian starter which is fed with Wheat Montana's Prairie Gold whole wheat flour. THe rest of the flour in the loaf is KA bread flour. For this loaf I also added some cracked wheat. Thats quite a combination!
Heres how it came out. 
This loaf was baked in my conventional oven today. I didn't have time for multiple loaves in the wood fired oven today.
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It looks perfect to me :) Congrats on a great loaf.
Thank you Darwin!
Is there a chance of you send me your recipe for this wonderful bread? I have been looking for something similar.
Thank You for the comments, The recipe is easy.
350g Bread Flour (I use KA)
150g Whole Spelt
Cracked wheat by eye, I'm guessing about 50g
200g Whole Wheat Stater @ 100% (mine is fed with Wheat Montana's Prairie Gold)
300g Warm Water about 90F
11g Sea salt.
I autolyse for 30 min. then add salt.
I stretch and fold every 30 min. for 2-3 hours depending on how the dough looks and feels.
Form loaf into a boule shape and allow to sit un covered for 30 min.
Then flip over, degas some and stretch out and reform to final loaf shape and place in banneton.
Cover with plastic and allow to set for 30 min. Place in fridge for the night. I go 8 to 12 hours usually but have gone as long as 24.
Pill loaf and allow to proof for 2 - 3 hours using finger poke method to determine when ready to bake.
I score and then sprits the dough with water. Then Baked @ 425F on baking stone with a roasting lid to cover for 15min for steam then pulled the roaster and baked until the desired color was reached, about another 10-15 min.
Thats it!
Good luck
That looks really nice, good job!
Thank you WoodenSpoon !
Beautiful loaf. Must taste great. I love adding spelt. Hope you can get yourself some more.
Thank you isand66! Yes the spelt gives the loaf a nutty flavor with a nice tang. I really like the flour. It comes from Callington Mill in Oatlands, Tasmania. The mill is a restored Georgian windmill built in 1837. The flour has a smooth texture when hydrated. I'm in the process of trying to by more flour from there but the shipping makes large purchases a bit pricy.
http://www.callingtonmill.com.au
looking loaf. Just look at that bloom, there is so much movement captured in those crisp stretched strands ! Spelt can be a difficult grain to get the right balance of hydration with so very well done on that result Crumb looks excellent. I have made quite a few similar loaves of mixed white and spelt but with fresh yeast rather than starter. Thinking it's now time I made another . . . !
Thank you ElPanadero for the kind comments! I just ordered 4 kilos of flour from Callington Mill ! It's an expensive treat but the flour from Tasmania is really special. I ordered 1Kg of the whole spelt (used in this loaf), 1kg of the light sifted spelt, 1kg of the whole wheat flour and 1kg of light sifted wheat! The shipping is twice the cost of the flour to get it here but like I said, it's a rare treat.
62% hydration - only shows that high hydration isn't required for a fine loaf of bread like this one. Well done all the way around!
Thank you dabrownman! I find that I can use a little less water with this spelt or spelt in general. Although I must admit, I tend go more for feel on the dough and have been known to adjust the moisture a little if I think it needs it.
I used your recipe this weekend and the bread came out very nicely. I am glad I saved a link to your post.
Thanks!
Hey Darwin, that's great! I'm glad it worked out well for you.