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/ [1]
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Robin