40% Spelt Bread
I was very taken with HungryShots/Denisa's recent blog post on her 40% spelt SD loaf and her excellent description of the evolution of her Mk IV version.
So when I found a bag of Doves Farm white spelt flour in a local shop, I thought it was time to give it a try.
Denisa had done all the hard work, so I changed very little:
- 10% stiff levain
- 35% white spelt/5% wholemeal spelt
- hearth baked batardes insead of dutch oven boules
- 4 folds - I skipped the lamination - too intricate for me! In fact 4 folds is 3 more than I usually do.
- no preshape and stitch shaped
For pH watchers, pHs were once again much higher than the "norms" - 4.60 at the end of bulk (70% rise) and 4.20 at bake. Dough pH continues to be problematic for me as a determinant.
I'm happy with the end result - good rise, good ears and very tasty bread! Thank you Denisa!