I've been using an overnight bulk ferment with no more than 10% starter. An early morning shape and proof and then in the oven. Usually the total time for bulk, shape and proof is 14-16 hours.
Hydration is usually 75%. I grind the spelt and sift the larger pieces of bran out to use for cooked cereal or muffins.
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I've gone as high as 80% but have settled in on 70-75% hydration and the grain is usually ground right before mixing. The flavor has that characteristic spelt nuttiness flavor with a hint of sour. I always refresh my starter 3 times never letting it go too long. The holes in this loaf were larger than usual because I woke up in the middle of the night and decided to shape it a few hours earlier than my normal time of 5 AM.
holes have migrated to the top of the loaf for some reason? Not sure why. If I left my bread out overnight in AZ this time of year for a bulk ferment with 10% pre-fermented flour, it would be over fermented for sure. It is all I can do to make it come out OK in the fridge :-) Must still be cold in ChiTown! So what kind of flours did you use besides spelt? Well done and
Happy baking
I like the dark bake on it and I especially love the crumb. Nice job!
Thanks for the kind words.
dabrownman, it's 100% spelt that I sift, just to remove the larger pieces of bran. It sure removes a lot more than with whole grain wheat. I proofed in a basket and flipped it over into the cast iron pot for baking. And yes it's still cold enough here, though this weekend should be 70.
Danni3113, I too like a dark bake though it doesn't always come out that way. I wish I knew how to control it better.