Hello All,
I've been around for a bit, mostly reading. I've been baking for around three years, and around two for real. Since I enjoy it, but at the same time enjoy sharing my experiences, I started writing about it. The greatest effort is doing it in two languages and I know I am lacking skills in both, so I will appreciate all hints on how to improve this.
Most recipes aren't mine, but sometimes I get into this creative mood, just like recently, when I had to make something quickly and no recipe I followed before fitted my needs. I made my own and tried my best to describe how I got from that crazy idea to a decent 2 kg loaf of bread.
I would appreciate your remarks on the recipe. If there is anything I missed in your opinion, or something I could try and do differently, just shoot.
a very old variety. :)
Old? Why? It's completely new for me :) I didn't read the title initially. Yes, it is, but it's quite different, so like a completely new experience.
The interesting part is also that I didn't follow a process I would normally follow. I'm far from saying I know baking well, especially since I'm quite inconsistent with timing Vs temperature, but it did give me a baking confidence boost :)
It ferments quicker than normal wheat. Spelt needs a more gentle approach than your regular modern wheat so don't overwork it. Gentle stretch and folds are fine.
A nice addition in a spelt loaf is honey.
"Dark spelt (because it’s neither wheat nor rye,"
Yeah, cutting corners. I'll update, thanks.
"Dark spelt (because it pairs well with rye,..."
Dark = normal wholegrain spelt
Light = Some of the bran is removed. So it's not a fully white flour rather more like a 50:50. You can buy some light spelt flour but if you cant find any then mix 50:50 wholegrain and white (as a guess).