This is a Hamelman’s recipe that I’ve baked a few times. It is 75% Whole-Spelt flour that I stone-milled the day before baking. The Pate Fermentee is made 14 hours before mixing. I love the taste of this bread as it is full flavoured and quite different from our everyday Vermont sourdough loaf.
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Have you tried leavening this with a sourdough starter?
Not as yet. I bake a lot of sourdoughs, so I guess it makes a nice change to go with IDY. I may take on your suggestion at some time.
Cheers,
Gavin
Another outstanding loaf Gavin, I agree with Jon, it is amazingly tall for spelt!
Benny
Thanks, Benny. I don't like flattish loaves :)
I just stick to Hamelman's formula and process. I pay particular attention to the final shaping.
Cheers,
Gavin