sourdough Spelt Bread

[andrew_l]

I would like to try a sourdough Spelt Bread and wondered if anyone on this forum had a good and reliable recipe for this?

Will it work with a white leaven or do I need to refresh the leaven with spelt few times first?

Thanks in advance,

Andrew

[jacklang]

I've recently been making a spelt bread using a version of the "no time" method.
Gives a particularly light loaf.

Unless you are concerned about ordinary wheat gluten in the loaf (some people are intolerant to wheat but can eat spelt), there is no need for a special starter

Pre-ferment
100g flour (White or Spelt)
100g water
Tablespoon starter
Ferment for 24 hours at 30C. Very ripe and acid.

Dough
All the pre-ferment

500g Spelt flour
350g water
10g salt
Pinch Vitamin C

Whizz in a strong food processor for THREE MINUTES. Makes a soft dough.
Turn out, shape, put in bannetons, prove overnight in the fridge and then for 4 hours at 30C. (or for 4 hours at 30C and then in the fridge).
Bake 40 mins, hot steam in the first minute.

[Dom]

Andrew,

If you don't mind having other flours in as well, Dan's Mill loaf from the Handmade Loaf works well with Spelt flour (30%) instead of wholemeal flour. Gives a very flavourful crust.

cheers
Dom

[yochanan]

Hi, try this :
3.25kg spelt flour liters
3 liters water
8% starter
8 hr ferment
then 4.25 spelt
220gr salt
470 gr malt
1.5 water. mix , develop and then divide and shape.
Cold rise overnight and then bake the next day . Bread should

double in volume at least if your sour is healthy.
Yochanan

[andrew_l]

Jack, Dom and Yochanan, thanks for the replies.

I shall try them - relieved I don't need to make a special starter. The recipe from Yochanan - how many loaves will that produce? Can it be scaled down easily? Anyway, I feel very encouraged - thanks!

Andrew

[jacklang]

Illustrated recipe here: http://forums.egullet.org/index.php?showtopic=80782

[Dan Lepard]

you should now be able to see the pic of Jack's finished loaf below the recipe at the top of the page

[andrew_l]

Jack - that looks excellent! I see from the recipe it makes about 1000 grams of dough - is that about the correct quantity for a 22 cm basket?

Also - I don't have a food processor. Kenwood chef, yes - but a totally different beast. Would about 10 minutes in the kenwood with a dough hook correspond to 3 minutes in a processor? Or must I go out shopping???!!!

I shall definitely be making this one.

Cheers,

Andrew

[jacklang]

That size basket will work fine.

I don't know, and never tried to make this bread in a mixer. Let us know how it turns out. It needs to be mixed so its on the verge of being over-mixed. Technically You need to get 11 watt/hours of work per Kg of dough. However I think the rate of work in a robo-chef has some effect.

[Teck Poh]

Just baked my sourdough spelt bread today. Andrew, I used a 22cm basket (nice fit) and I did use the Kenwood Chef too.

Mixed using the dough hook for 15 minutes, at the end which the dough was actually scarily hot. I could hv caused some premature death there...those poor little critters. Anyway, put in the fridge overnight; dough did not appear to have made any noticeable (to the naked eye) rise. Took it out to proof. After 4 hours at our room temp of 28 deg C, it was still slightly cold and hard. So I left it out for another 2 hours, then popped it into the fridge for another 1 hour for easier handling/slashing. Henceforth, it was straight into the oven from the fridge.



It didn't turn out light like Jack's. Mine was chewy with medium denseness. However, flavour was very good and made an excellent open beef sandwich. Yum!