October 10, 2021 - 2:00pm
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!
Lance
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Comments
That’s a lovely loaf. I’ve never used white spelt. Is it just sifted more to remove bran? Can I make my own? Thanks . c
Thank you Caroline. The white spelt I used doesn't say it's stoneground, so it's probably roller milled. Even so, I reckon if you put your whole grain spelt through a #40 or #50 sieve, you'd get a good result. Just make sure to use a strong bread flour with it to give a good rise.
Lance
I’m currently out of almost all whole grains but whole wheat. I purposely wanted to clear out inventory. I shall be ordering grains soon for winter baking. Love Hungry Shots video!
The great thing about grains is that they have a very good shelf life.
I try and resist random impulsive buys of bags of flour when I chance upon something interesting - but usually fail!
Lance
I was working my way down through the entire larder and then I was " t65"ed. I got 12kg !! It is already 1/3 gone with no more in sight. I do hope the supply chain gets its links back and we can get more. I can get grains locally at our mill and they have lovely things. I mill all my own so I have to request a special order and go and pick it up as they don't pack the whole grains.
I love Breadtopia for anything they don't have locally. Happy baking and I shall post back after I get some spelt. c
I’ll have to give this one a shot if I can figure out how or where to get a sieve to turn my homemilled flour into white spelt.
Nice bake. I love the taste of spelt and you nailed this one. I make a 75% whole-spelt loaf with good success. The 25% bread flour can be replace with white spelt, I'm yet to try that though. I recommend you have a go at Hamelman's Honey Spelt bread.
Cheers,
Gavin
Gorgeous bake Lance. I’ve only baked with whole spelt and haven’t yet tried white spelt. You achieved great oven spring and bloom with none of the spread I usually get with my spelt loaves.
Benny
I'm thinking that the 1 hour autolyse followed by 1 hour fermentolyse might be a good general method, applicable to other SD bakes.
What do you think?
Lance