Spelt Sourdough Recipe
I tried out this recipe:
http://www.breadtopia.com/spelt-bread-recipe/
And it was great!
I especially loved the honey, which was added to aid in fermentation, but left a nice residual sweetness behind as well. I think I might have had a bit extra honey in there when I made it.
The ingredients were thus:
530 grams (about 5 cups well fluffed up) whole spelt flour
350 grams (~1+1/2 cups) water
10 grams (1+1/2 tsp) salt
3 Tbs honey or sugar or 2 Tbs agave
1/4 cup sourdough starter
The video goes into details which I've summarized below:
You basically combine the ingredients and let sit for 3 hourr at room temperature, doing a single stretch-and-fold at one hour intervals. You then let it bulk ferment overnight, pinch the top to make a tight skin and seal, let sit in a proofing basket for an hour and a half and bake until 200F on the inside.
Has anyone else tried this recipe? I think this is the best wheat bread I've tasted in my (short baking) life.
I tried the recipe from "Local Breads" which has honey in it. The recipe looks to be similar to the one you used. The starter is a 100% Spelt starter at 133% hydration.
Hydration is 55%
Salt is 2%
Honey is 10%
Preferment is 10%
I make this bread every couple of weeks. It has a nice flavor to it with the honey giving it a bit of sweetness.
Steve,
thanks for the suggestion. I just made it last friday(night), baked early saturday. Good taste, solid, but not too solid structure. Low oven rise, maybe I will exchange some of the spelt for normal wheat next time. Too me it was a bread without too much effort, I also moved it on top of my list. Will put a picture om my blog.
Cheers, Jw.