The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Honey Spelt Bread

gavinc's picture
gavinc

Honey Spelt Bread

 

This is a Hamelman’s recipe that I’ve baked a few times. It is 75% Whole-Spelt flour that I stone-milled the day before baking. The Pate Fermentee is made 14 hours before mixing. I love the taste of this bread as it is full flavoured and quite different from our everyday Vermont sourdough loaf.

Comments

jl's picture
jl

Have you tried leavening this with a sourdough starter?

gavinc's picture
gavinc

Not as yet. I bake a lot of sourdoughs, so I guess it makes a nice change to go with IDY. I may take on your suggestion at some time.

Cheers,

Gavin

Benito's picture
Benito

Another outstanding loaf Gavin, I agree with Jon, it is amazingly tall for spelt!

Benny

gavinc's picture
gavinc

Thanks, Benny. I don't like flattish loaves :)

I just stick to Hamelman's formula and process. I pay particular attention to the final shaping. 

Cheers,

Gavin