February 6, 2015 - 10:47am
Spelt Babies
Hello everyone
Thought I would share my success with 100% whole spelt. After so many failures, finally one that feels right. This one is around the 85% hydration mark. Put in tins, (maybe its better I don't fuss around with freeform with this much hydration)
600g Wholemeal spelt
540g water
95g starter (70%)
12g salt
Autolyse flour and 495g water - 2hrs 70F
Add salt and remaining water and leave for 30 min
Do 6 S & F 's every 45 min or so until dough comes together. This time I gave up Slap and folds all together. (Am rethinking my kneading issues)
Baked in dutch oven with lid for 30 min @190c . (Preheated oven to 250c just turned down as soon as went in) last 20 min without lid at 150C