6 lb. 8 oz. white spelt2 lb. 8 oz. whole spelt3 oz. salt½ oz. yeast5 lb. water Having trouble with loaf either ripping all to heck, please help with input. Log in or register to post comments Sorry, I have to convert this to the same unit...9,125 lb flour0.1875lb salt (2,05 %)5lb water (54.8%)0.342% yeast (cake I assume) About 2% salt is good. But it is a very dry dough. 54% is less water than I'd use for pizza or rolls that are eaten directly out of the oven. And you use whole flour that absorbs even more water.I'd increase the amount of water. Log in or register to post comments at 54% hydration though. Bet they wouod taste great with some barley malt syrup and a bit of red malt in the mix.You could try 70-72% hydration and work your wayy up from there. Spelt is one of those difficult and tricky low gluten flours. Log in or register to post comments I bet it tastes fine anyway. I wouldn't experiment with diastatic (the non red) malt before being able to produce a working dough though. Log in or register to post comments
Sorry, I have to convert this to the same unit...9,125 lb flour0.1875lb salt (2,05 %)5lb water (54.8%)0.342% yeast (cake I assume) About 2% salt is good. But it is a very dry dough. 54% is less water than I'd use for pizza or rolls that are eaten directly out of the oven. And you use whole flour that absorbs even more water.I'd increase the amount of water. Log in or register to post comments
at 54% hydration though. Bet they wouod taste great with some barley malt syrup and a bit of red malt in the mix.You could try 70-72% hydration and work your wayy up from there. Spelt is one of those difficult and tricky low gluten flours. Log in or register to post comments
I bet it tastes fine anyway. I wouldn't experiment with diastatic (the non red) malt before being able to produce a working dough though. Log in or register to post comments
Sorry, I have to convert this to the same unit...
9,125 lb flour
0.1875lb salt (2,05 %)
5lb water (54.8%)
0.342% yeast (cake I assume)
About 2% salt is good. But it is a very dry dough. 54% is less water than I'd use for pizza or rolls that are eaten directly out of the oven. And you use whole flour that absorbs even more water.
I'd increase the amount of water.
at 54% hydration though. Bet they wouod taste great with some barley malt syrup and a bit of red malt in the mix.
You could try 70-72% hydration and work your wayy up from there. Spelt is one of those difficult and tricky low gluten flours.
I bet it tastes fine anyway. I wouldn't experiment with diastatic (the non red) malt before being able to produce a working dough though.