Adding just a little bit of spelt really elevates a standard loaf like this. The flavor it brings is just 😗👌
300 bread flour | 50 spelt | 7,5 salt | 60 levain | 255 water
- Autolyse ~235 water 1 hour
- Add levain, salt, held back water
- Slap and folds
- Rest
- Coil folds x 4
- Pre-shape
- Bench rest
- Shape
- Cold retard
- Score, bake, cool, eat
by Barrels_of_Corn
7 Comments
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Absolutely gorgeous loaf, well done you
Looks gorgeous!!
That looks really great!!! I’ve never had spelt and I don’t see it at the store, so I figure I might have to order it! I know that after I hopefully perfect the basic loaf, I will move on to the ancient grains and see what happens!
I’m getting into more grains currently. Can you tell me what the benefit of spelt is both for us as well as the bread loaf
That is one heavenly looking loaf, amazing work!
I’ve been playing around with einkorn and loving the results. Gonna try spelt next!