Bitterness with Wholemeal spelt
There are times when my wholemeal spelt bread has no suggestion of bitterness. I guess that the times when my bread comes out with a slightly bitter taste it is because the yeast has not been fully used up.
I have found with my 15w heated mat that it takes 3.5 hours for the dough to double. I therefore wonder if I should reduce the yeast further to avoid the bitterness as he expects the rise to take 7 hours. How much would you suggest I reduce the yeast to?
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Drogon on his web site sets out a recipe that I have copied as follows, but I do not need to leave the dough for 7hrs for it to double:
Flour plus yeast and salt all mixed:
Flour 1590
Salt 14g 1
yeast 5g (last in the mix)
Add water (Boiling 207; cold 747) (=60% of flour) and molasses 4.5tsp into the spelt, mix one handed.
Leave alone for half hour in covered bowl
3-4 rock and roll kneads. 30 seconds per lump of dough
do stretch and folds if you like,
Into the fermentation tub for a 7 hour snooze. 1st rise will be ready
when doubled
2 fingers up to 2nd knuckle; remove, if indentation remains it is ready2.
- .....
1 800g of dough will bake to about 700g, so at the 1% salt baked weight recommendation you need 7g of salt
2http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/
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Robin
Not yeasted. I don't recall the last time I used yeast in spelt though.
I find spelt has a bit of an "earthy" taste - not unpleasant, just different - one reason I put a bit of honey in it. My flour is a mix of wholemeal plus white spelt too - 70% white, 30% wholemeal - plus a bit more white as the starter is white spelt flour.
Anyway, not sure where you got that recipe from, but I don't think its one on my site...
-Gordon
Gordon
I fear I had wrongly implied that I had copied the recipe verbatim from your website. I put together the recipe based on your blog ie http://moorbakes.co.uk/sourdough-made-easy. (see my message to you of 15 and 17 Dec)
The recipe was my working summary of how I understood your public guidance and our private discussions, which covered, amongst other matters, my wish to use easy bake yeast instead of sour dough. I was not intending to imply that you use easy bake yeast in your recipes.
On the subject of the bitter taste, do you have any advice for me as to how to avoid it in my baking with 100% wholemeal spelt? Is the answer to further reduce the yeast in the second long rise? If so can you recommend by how much, bearing in mind the 3.5h rise time.
Robin