chockswahay's blog

Last night I made a little Spelt loaf.......... it was SO good that I repeated it again this morning.

I used the Patrick Ryan method.......... but altered the handling times a little :)

This is simply the lightest and tastiest Wholemeal Spelt loaf I have ever made!

Here are my notes if you fancy a go:

(Sorry for the text layout, I uploaded this from my iPhone 

Baby Spelt loaf

Made this yesterday, eating it today :) :) :)

It includes tomato paste, fresh rosemary, Nigella seeds and black olives ..........

The taste is divine and I am really happy with the texture.  Nice open crumb, it makes fantastic toast too!

Thanks A BakER!  I tried your suggestion of lowering the pre ferment to 10% and this was the result.  It did not really do much in the fridge overnight so I let it stand at room temperature this morning for 4 1/2 hours ......... that did the trick!  Then after knock back and shape for an hour into the preheated Dutch Oven.

You were right the hydration was a little wetter than usual however it rose a treat :)  I adjusted the quantities and used 300g strong bread flour.

We went out for a picnic today so I had to take the cooling loaf with me!

I have already posted todays attempts here:

http://www.thefreshloaf.com/node/45745/my-accidental-bread-haha

So I guess I can make a note of it as it's 'my' blog ..... hehe :)

Last Sunday 24th April my son and his lovely wife had their first child, our first Grandson :)

I decided to create a new starter on the same day in celebration! (the plan being if possible to keep this one going forever...... a sort of family heirloom!)