So far, I have got to 110% hydration and made huge billowy milk bread using a Tangzhong, fat free milk and butter. I have found that adding a couple folds to the bulk proofing process has yielded a much taller loaf. Next time, reserve 10% of water, add back if needed, and don't let it get to be double in size-say 50% larger and bake it. Not 191%? Ingredients: Organic Spelt Flour, Organic Sourdough Culture, Organic Apple Cider Vinegar, … Hello! 70 gram Wheat flour 12% protein content; 30 gram water; 19 gram sourdough starter 100% hydration; Main dough. Exciting and frustrating at the same time :-), I think you are not too far away from where you want to be. ... You can get a sourer spelt by a retard and even then you have to make sure that it is not over proofing by watching it initially. Reusable bag. Biga Naturale. I wanted a 100% Spelt loaf so I used a combination of whole grain and white Spelt bread flour. It is very easy and safe way for a home baker to make steam. It looks chewy and maybe good dunking once in a while. Would you mind sharing your thinking on using a 3 stage build like this? Description; Ingredients: Water, ground spelt whole wheat flour, unbleached spelt wheat flour, spelt leaven (ground spelled whole wheat flour, water), sea salt, acid ascorbic acid (vitamin C). Although, this is a Canadian flour, it may not produce the same results with you. Flour fine spelt. Thank you! Fascinating! Super popular dipped in the Italian classic mix of olive oil and a balsamic reduction.Surprisingly enough, whole spelt sourdough bread has become the family default choice and even my kids fell in love with the taste and texture. The spell for spelt is now complete, finally the last piece of the puzzle fell into place.The fact that this is hand-written (and you can't find this by a google search) only adds a mystic aura akin to unobtainium. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. 2. Price $10.00. Price $12.00. It has a nutty, earthy flavour which i think the added honey really compliments. It's a great looking loaf of bread. I like making 100% Spelt Sourdough every now and then and thought it was time to write down the formula that I use. 100 grams mature sourdough starter. So, I wondered why this approach was used. Spelt, Rye & Khorasan An improved version of the Spelt & Rye. Inewa Bakery – 100% Spelt Sourdough Bread (570g) Organic Meadow - 2% Plain Yogurt (750g) ... SKU: inewa-spelt-sourdough Category: Inewa Bakery. I got a fluffier bread, a lighter texture. Ferment overnight. To me the dough gets a certain softness to it when it is ready to bake. sampling of reverse sequence of 100% spelt, http://www.thefreshloaf.com//node/13525/my-imitation-chad-robertson039s-country-sourdough#comment-83047, I've been searching for a good 100% spelt formula, https://www.youtube.com/watch?v=d3qDLrpQh10, No pics, bread was gone before I could say wait, 100% spelt with sesame on interior and exterior, Spreadsheet Version of 3-Build Levain 100% Spelt. After the last starter feeding, measure 40g and mix it well with the water and flour until it became smooth and liquid composition. I see you understand the necessity of these two stages or three if using it to leaven the dough. If you stop the refreshment cycle short, so as to keep the LAB from taking off, you give the yeast a little advantage in the race by cutting the LAB off at the knees." But if made with 100% just spelt flour (and there different strains again too! See some of my remarks below with Jess about retarding as you do not have to do this and in some cases, it will lead to over-proofing too. I should have given the dough more time another fold before trying to shape it. Adding Becodur® Dinkel into spelt bread dough brings significant volume improvement (40% on average). 100% Spelt flour makes for a substantial close crumb sourdough loaf with a nutty flavour. In the close up of the crumb you can see the reddish bran from the spelt too. Top did not open much. (Smile). Thank you ! One day before baking . Today....day 4 I had a little spot of mold on the starter. And what do you notice being different than a single stage build? 100% natural additives I feel are ok. Thank you for the reply above about the retard not being necessary. Price $10.00. Enjoy baking with spelt flour – it’s easy to work with and spelt breads will reward you with a very agreeable sweet and slightly nutty flavour. That is a fine bake indeed! I used my starter 100% whole spelt, boosted twice to 1:2:2 before the mix. 550 g Please note that the requested product is not available at the selected store. As far as the few times I used a scald I thought that it did help with the keeping quality of the bread. I was wondering if it was heavy, as dense as it looks. Elasticity was not there, although for the first time I got a roundish boule out of the prove basket and not a lava puddle. I have tendency towards roughness and overkneading and to over-tightening and tearing the gluten cloak in shaping. The body processes it easier :) but most places in europe (netherlands where I'm from) use spelt in combination almost always with wheat. I still use this recipe 6 years later as it’s a family favorite. Sliced White and Wholemeal spelt sourdough bread This sourdough bread has been expertly crafted with slow-fermented dough made from white and wholemeal Shipton Mill spelt flour, for a rich, nutty flavour. Lovely looking loaf! The slightly sweet, nutty taste of spelt wholemeal with Khorasan flour on a rye starter. 1% RI. Quick View. This isn't to say spelt itself is low FODMAP, but when the grain is used in a traditional sourdough bread (with is lengthy natural fermentation), it looks to be better tolerated 3 . I've been making sourdough for about 2 years now and am getting better and better results. We can only infer from our observations and then make assumptions about what is happening at the microbial level. This is the best quality rye sourdough bread starter. Thanks again for your comments -George. I am so sorry, I meant to include this page above and I will correct it. The only comment I have is that the spreadsheet reformatting confuses me. Spelt has a wonderful taste and texture as well as nutritional benefits. Below are GeorgQ's original amounts. 100% Spelt Sourdough . 0.10 g. Low. Caramelized Onion/Szechuan Pepper. 680 gram Wheat flour 11.5% protein content; 170 gram Spelt flour 12% protein content; 550 gram water You may have to increase the water amount to get the … Nord Hat (symbol) Price $25.00. I am not a good typist at all. Using a hobart mixer, our mixing process is 5 min low speed: rest 10 minutes, add seeds. I have been making Shaio-Pings 90% white spelt and 10% whole spelt from http://www.thefreshloaf.com/node/13934/100-spelt-levain-bread. That is interesting George, I’ve read a lot of people here to believe that to really flavour the yeast in your starter prior to making a levain, feed it a really good size feed, like 1:6:6, but what you’re saying actually makes sense and a large feed of 1:6:6 taking 12 hours to peak would eventually favour LAB. I can't say I have a good feeling for what is under/over proved. Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). i just checked back in and saw your post. I also fear I did not work the dough good enough - should have kneaded it a bit more and folded it wider (letter envelope style)My working and fridge temperature is high, although I timed shorter I still might have overproved.I baked with a DO, might be too big and not enough side support for the dough to push up. This is 67% hydration but, depending on the weather, I sometimes use 300g water and that is 68.5%. Thanks, George. Here is the crumb shot. There was an oven rise, yet it did not "split" the crumb into ear. Add a Comment Comments Comment could not be saved. While I'm sure LAB do encounter longer lag times compared to yeast, bear in mind that the higher the inoculum the shorter the lag.. My name is Rachel, I'm a mum and a home baker. Levain A is = 105g/60g=175 % of the spelt flour of Levain B which is 60g. Products in the same department Additional discount. Have you tried Quinoa Flour for making bread. $6.99. I have corrected this above and here is the missing piece: Many many thanks, was looking for a long time for such a recipe with great potential :)Tried your recipe and worked, although with some mistakes and modifications. Price $10.00. Lovely crumb shots and recipes. No added gluten in a sprouted bread is almost impossible to find! Quantity of No.1 Spelt Sourdough Bread in trolley 0. 200 grams levain. Second is same thing but with Chia seed. 498kj 118kcal. The recipes I found seemed to use it as a flavoring or with remarks that it is weak/lacking in gluten(and it is) so use bread flour or bake in a pan. You will receive full instruction on how to look after your starter and keep it healthy and alive. I definitely think the multiple builds made for a more open crumb, probably the most open crumb I've had for a whole grain bread!