This loaf was made with a blend of 90% T55 and 10% spelt. I kept the autolyse short at 20 minutes, avoiding refrigeration for the process. The initial water, at 22°C, accounted for 70% of the total hydration (excluding the levain). I mixed to full development, noticing increased extensibility due to the spelt. The dough had a smooth, supple texture. During bulk fermentation, I gave it two folds within the first 1.5 hours. Preshaping was intentionally loose, and final shaping was just tense enough to hold its form. Most of the structure, however, came from fermentation and folds rather than the shaping itself. Next, I plan to increase the spelt percentage and observe the impact
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270g T55
30g Spelt
60g Levain
240g Water
6g Salt
Wonderful looking bread. Good use of the greater extensibility of the spelt in the dough to get an airy crumb. I have managed to get up to about 70% spelt using a SD biga, but spelt cannot take long fermentation. Need to make sure any starter/preferment is very active before the bulk fermentation.