I’m experimenting lately with how much wheat flour I need to make my spelt bread even more airy without loosing too much of the flavor. I think I’m slowly getting there..
300g spelt flour (630)
50g whole wheat Manitoba flour
50g whole meal spelt four
100g Vittoria Italian bread flour
100g starter (whole meal spelt)
20g Altbrot (roasted and shredded old bread)
20g orange juice
2g malt
10g salt
360g water
7h bulk ferment and over night fridge cold proof
This is one of the roundest and airiest loafs I’ve baked so far in my 2,5 years. I usually bake 80-100 percent spelt flour though only recently switched from a rye starter to a spelt starter.
by MaterialDatabase_99
7 Comments
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Beautiful bubbles!!
Those look great! I love spelt. One thing I’ve done in the past is add in some vital wheat gluten to get a little more lift.
beautiful loaf!!
I use 10G of Vital Wheat Gluten, and 25 Spelt. This is after quite a few tests. Everyone comments about that nutty flavor.
Gorgeous!
Noice