20 %spelt sourdough handmixed

this was a spelt 20% Sd with an overnight retard of 16 hours at 82% hydration

kerry tan's Blog
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I absolutely love that crumb! I bet it tastes delicious!

Care to share your recipe?

hello danni

sure thing

20% ( 100% hyd} levain

salt 2%

candian organic flours 50%

French 55 - 30%

20% spelt

auto 2 hrs and mix in the rest, bulk for 4.5 hours at 25c with 2 SF

preshape and shape , retard for 16 hours at 6c

baked cold

cheers Kerry

forgot to say , is handmixed

haven’t done a spelt loaf in a while, but love how it turns out, this is a real beauty!

Leslie

thank you leslie , is my regular SD Loaf . this is one of my variations

All wide open and lacy! Do you mind me asking, if you use white spelt or wholemeal spelt? Also, you might have seen that Dan and Leslie have been experimenting with

different retarding temperatures and leaving the dough rest certain times in the banneton before putting it into the fridge.

I noticed that you bulk at a warmer temp and for quite a long time....does this mean that you let your bulk fermentation go only 30%ish and then straight into the fridge after shaping? I am intrigued as people approach this in soo many different ways.... Happy Baking...Kat

is white spelt, haha i didnt see dan and leslies . it depends on what i see after the final proof is up if it needs more RT time.

i am alwyas at 25-26c . i am in hot and humid singapore

and yes i dont only do i type of process , all roads led to rome

I echo all of the comments. Very nice looking bread. How long did you bake and at what temperature? Baking stone or Dutch oven? That crumb is indeed excellent, and the crust looks almost wafer thin.

i ususally bake at 240c for 20 mins with steam in a lodge and another 15 without in a french table top for this loaf .

most recently i got a german bosch

kerry