Spelt in Thirds

Spelt in thirds - one third freshly milled spelt grain, one third white spelt and one third organic bread flour. Plenty of spelt flavour, but without the heaviness of too much wholegrain.
 

Plus a few bakers' tricks:
1) a wholegrain spelt scald to keep the crumb moist.
2) cuvee sourdough levain "for a fine balance between aroma and acidity". This is a two stage levain from homebaking.at -  with rye for the first build and wheat for the second.
3) the home milled spelt flour was put through a fine kitchen sieve and the bran was wizzed in a blade spice mill to reduce particle size. I find this helps give better loaf volume.

Mixing kept to a minimum with only 1 minute on spiral mixer speed 2, as I read spelt doesn't like a lot of mixing.

My bread log can be found here.

Lance