Spelt loaf #1
I made a spelt loaf from 100% spelt including the starter. I built the starter from an existing rye starter with an initial 4 g subsequently building to 100% hydration 100% spelt starter. I then used 5g of that to build to the 165 g required for the formula. I used the suggested formula that dragon posted in the thread "Spelt Starter" in October 2015.
The caution that is emphasized from dragon and anyone working with spelt is the speed of proofing. It is well to pay close attention to the loaf both in the bulk ferment and the final prove. Fortunately I did note that part because I was surprised at the speed. I put the dough in the basement (apprx 18°C - no higher than 20°) at 9:00 pm to bulk ferment. By 4 am it had risen considerably. I folded and pre-shaped at 5:00 am and shaped and placed in the oven (very clumsily- hence the very odd shape. Halloween? ) at 5:30 am. The finished product is above.
Despite the fact that I ended up juggling the dough on the transfer to the baking vessel, the rise was far more than I expected from the thin starter that spelt seems to produce. I am looking forward to the taste test.
Comments
Looking forward to a crumb shot if there is any left. Nice oven spring for a spelt.
Your bread looks great - would you mind posting the full recipe
Cheers
Thank you both for your kind remarks. Spelt makes a lovely bread.
Aroma - I used a recipe Gordon suggested in a thread started by Laurenmail. The thread offered a lot of good information from both Gordon and AbeNW11. The link is below:
http://www.thefreshloaf.com/node/43895/spelt-starter
Once you see the photo of Gordon's lovely spelt loaves you will see a post entitled "quick recipe". That's the one I followed exactly paying close attention to the tips offered. I used a sprouted whole-grain spelt for the whole grain portion of the flour.