Wholemeal and spelt sourdough
Just posting up a recipe experiment I did the other day. The first time I've used spelt in a loaf and it didn't really seem like much flavour came through. What kind of % spelt should I be working with before I begin to notice??
Recipe and photos are below!
200g Strong white
200g whole meal
200g liquid levain (125% hydration)
- Dough was 23C at bulk ferment
- 3hr 20min bulk ferment at room temperature
- 19 hours retard in the fridge
- 1 hour out of the fridge
- Bake for 45 minutes at 240 Celsius
I scored it half moon but it didn't appear to really do much and it just broke through the top anyway!