This bread smelt really sweet when taken out from the oven. I am happy that by adding 10% spelt flour to the pre-ferment and final dough can result with a more delightful bread. Compared with rye and whole wheat, spelt can give a sweeter note to the bread and its wheat flavor is more easy going.
The gluten of spelt is weak, therefore I have only used 10% this time to give it a try. As water absorption of spelt is higher, I increased the hydration to 68%. This bread is awesome and I will have more bread experiments with spelt soon. I will submit this bread to YeastSpotting. Have fun baking!
Recipe (Makes 1 big loaf)
Biga
1/12tp instant yeast
70g bread flour
10g spelt flour
60g water
Mix and leave in the fridge for overnight.
Final dough
220g bread flour
40g spelt flour
1g instant yeast
170g water
6g salt
All of the biga
1)Mix all the ingredients in a bowl, cover and rest for 10 minutes
2)Brush the working table with little olive oil, and knead the dough for 10-15 seconds. Return the dough to the bowl, cover and rest for another 10 minutes
3)Brush the working table with oil again, and knead for another 10-15 seconds
4)First fermentation for 1.5 hrs (fold the dough once after 45 minutes)
5)Shape into batard, final fermentation for 1.5 hrs
6)Score the dough. Bake with steam at 240C for 10 minutes, then lower the heat to 220C and continue to bake for 30 minutes
steve
/ July 26, 2010That looks really tasty! You have convinced me that I need to get out the spelt.