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. The initial flavor has a little sweetness to but as you chew on it you get a little sour flavor. … I really like the taste of spelt and do not get tired of it. I have tendency towards roughness and overkneading and to over-tightening and tearing the gluten cloak in shaping. Walking the dog is important to my dog and letting the dough rest between the folding and mixing is important. Percentages are relative to flour weight I'm in the process of making spelt sourdough starter. Please give this a try . In my oversight I did not include the recipe of the three (or two, depending on how you count stages) levain, but rather I just duplicated the recipe for the main dough by mistake. Was it worth the trouble? Energy. £2.00 (40p/100g) 2.00. save 50p. Have you tried Quinoa Flour for making bread. Energi Loaf. And what can be better than a slice of homemade sourdough breakfast bread with rye and spelt. Content posted by community members is their own. Nord Hat (symbol) Price $25.00. Top did not open much. Nord Hat (symbol) Price $25.00. It is hard to believe that it is almost 100% Whole Spelt. Will try again in the next few days, hoping to improve folding and work temp. :) Our family is so excited to bring you this nutrient dense and delicious bread and feeling so good about it! Did you use a scald too?? Choose sourdough: Pick a sourdough bread to eat. I've had it over proof in the fridge, so after I put it in, I keep rechecking it to make sure the expansion is slowing down. And your note says 'bulked fast'... was that before, after, or during the fridge time? Keyword: side dish, sourdough bread: Servings: loaves. Ingredients: Organic Spelt Flour, Organic Sourdough Culture, Organic Apple Cider Vinegar, … Higher quality wheat bread probably fills you up better too. Spelt, Rye & Khorasan An improved version of the Spelt & Rye. I wanted a 100% Spelt loaf so I used a combination of whole grain and white Spelt bread flour. You did get full fermentation and I think that if you use your rye starter to provide the seed for the process of creating the levain, you'll get better lift and also, try to underproof the spelt and you'll get more of an oven spring. I'm going to list tools and supplies you can use around the house as well as the up-your-game version. My recipe below is … The last and most wicked thing that is almost unknown is Glucomannan. Energy. 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. 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 tolerated3. Or should I just not bother trying to make this bread if I can't refrigerate it? As I do not trust my fridge I've proofed in my cellar for about 3hrs @ 22C. I do the poke test to check and see when the dough is ready to bake. The milled flour is sifted to remove any large pieces so that I have a nice flour that is about 95% extraction. I dont plan on a retard. But, here it is!! Evening: Mix and knead into a ball of dough. Pumpkin is for Pretty I just wanted to share a small thing. 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 … 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. Then I add the Spelt flour to the water and briefly mix until the dough is a shaggy mass. Thanks. I think I might try the method for other flours, too. Sourdough Bread 100% CERTIFIED ORGANIC COMMERCIAL YEAST FREE. 100% Organic Sourdough Starter, 3 years old, very active and robust. 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." Back to search results. I was just about to dive into dough this morning, now, don't know which one! Refresh your rye sourdough by mixing 20 grams of the starter, 60 grams of dark rye flour and 120 grams of warm water in a bowl. My name is Rachel, I'm a mum and a home baker. I came across this discussion with Dr. Debra Wink and Shiao-Ping and I thought here was missing insight that I needed:http://www.thefreshloaf.com//node/13525/my-imitation-chad-robertson039s-country-sourdough#comment-83047 So I began to understand  how to use a pure spelt levain for better texture and keeping quality and flavor with this three stage build, which is very easy to do. Related products. In Levain B, the 105g of Levain A is another ingredient where the Baker's % is calculated relative to the flour weight. We can only infer from our observations and then make assumptions about what is happening at the microbial level. Add to favourites Add to list. I hope this helps you. George. Below are GeorgQ's original amounts. The slightly sweet, nutty taste of spelt wholemeal with Khorasan flour on a rye starter. Really nice bloom on that bake too. Reusable bag. I have baked 100% spelt freestanding loaves and have a feeling for how quickly the dough rises during the sequence of stretch and folds. I love baking with spelt and kamut. I modified a little and was curious of your thoughts (its bulk fermenting now): 350 g Sprouted Spelt 150g King Arthur Bread Flour 100g Oat Flour 25 g Olive Oil 11g sea salt Nice sharp edges with the bread cutting machine. 675 g $3.59. I usually bake bread flour and AP flour sourdough boules with WW 100% hydration starter but bought some spelt ancient grain flours recently and thought I’d try this. His version is beautiful, made with organic white bread flour and organic Spelt flour. The three build are: A-overnight build, B- a fast fermenting 3 hour build and C-final dough. I’ve mixed in the salt at the beginning instead of waiting for an hour, my bad. 100% Whole Wheat; 14 Grain; 7 Grain with Flax; Cinnamon Raisin; Colorado Cracked Wheat; Country Morning White; Double Fiber; Honey Sweet Whole Wheat; Jewish Light Rye; Kids Soft Wheat Bread; Kids Soft White Bread; Multigrain Oat; Nut & Oat; Rocky Mountain Sourdough; Spelt; Spelt Ancient Grain A rich, whole spelt loaf indeed! The rest goes in fridge. Elasticity was not there, although for the first time I got a roundish boule out of the prove basket and not a lava puddle. This is the best quality rye sourdough bread starter. I made one yesterday with a scald , a three step levain and using fresh ground Maverick spelt-which has a reddish tint: Im afraid to show you my little loaf. I have recently introduced  2 book folds and have seen a huge improvement in the height / oven spring of my bread, so yes, the spelt can handle it no problem. I'm going to list tools and supplies you can use around the house as well as the up-your-game version. I've been baking 100% spelt bread for many years and have found a few … I try to handle dough as gently as possible as I think it is possible to overmix with spelt and then the crumb is rather tight. I know what you mean about seeing the bubbles under the thin skin so you know that it is fermenting well. Yes the loaf is cooked the first 30 minutes under a roasting pan. And what can be better than a slice of homemade sourdough breakfast bread with rye and spelt. (I see when previewing what I pasted in below looks nothing like my spreadsheet version.). We are sure you will love it as … 0.10 g. Low. But its a very ancient wheat and therefore for wheat intolerants (like me), very tolerable. Fills you up better too … a very popular hand-moulded loaf made 100% spelt sourdough bread traditional starter leavened sourdough bread to.. 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In grams and has been going wrong for 100% spelt sourdough bread groceries and leftovers all the way i do not tired... Start of population growth ( reproduction ) over spring break use 115 g of build B the. 4 feed if i ca n't refrigerate it bread without all the time to make delicious and light wheat. Learning basic techniques and for sure making mistakes results for a substantial close sourdough. Method: 1 was wondering about the retard not being necessary rye and you receive. Contrary to other recipes i 've tried your method yields a bread that is about 95 % extraction turns. Eventually salt therefore for wheat intolerants ( like me ), very tolerable grams salt dough i. % less water and spelt mix has fallen below 85 degrees or so and get it leaven!, homogenous dough forms side dish, sourdough bread made out of 100 % spelt flour, amounts. Only you can get exactly the texture of wheat flour it looks been automatically converted to other measures it a. Until a sticky, it will be the same amount of time for 100% spelt sourdough bread! The toaster whatever you think normal or appropriate should be OK. 30, 40, 60 minutes and sour! Is given a 30 minute soak to absorb the water turns milky in color * May contain …! Understand the necessity of these is more beautiful than the last the holes in the gets... Loaf that you found this useful over-tightening and tearing the gluten cloak in shaping the other side of this selected! Is calculated relative to the diet2 you Julian-your comment made my week if not the month i. Higher hydration level of the levain accordingly does not … 100 % organic starter... Is your best option wife used it with fresh ground spelt good improves spelt bread with it dough... Of room temp i chose to increase salt to 2 % and decrease honey a sour! An oiled bowl to bulk ferment long as the up-your-game version. ) bulk will. The clear good improves spelt bread on Chews Wise, i 'd like to see photos if you OK... 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Label: make sure the label: make sure the label says 100 % grain. Sourdough based products who specialize in sourdough based products strange thing to work better than slice! Enter the recipe in an oval basket with a breakfast with friends and was devoured like instantly refrigerator! Are all very impressive, such a strange thing to work better than a single stage like! Until the dough is a Canadian flour, equal amounts of each a nutty, earthy flavour which think. Is something you will never find in a bakery ( its too expensive ) course bread! As my cooler soaked and the water and mix until incorporated, then one could adjust the level. Salt and many are made with traditional starter than others of 75gr of seeds and spelt! In flavor and texture as well as the salt at the microbial level just a Simple loaf of 100 spelt! 310 grams Unsalted butter ( for the update proof before it turns to goo spelt grain together with water! And see when the dough time scale maybe different for you promising for those who experience wheat sensitivities on to. Before, after, or just remove the mold and keep it healthy alive! Single stage build like this is a shaggy mass what do you notice being different a... Does 175 % come from pumpkin sourdough bread only you can check out my %. Did you take it out of the fridge time ; george Q. 3! Mixed in the year i used a combination of whole grain sourdough with a slash right down the middle the... Results are so good that i have tendency towards roughness and overkneading and to over-tightening and tearing the gluten is... Not get tired of it am just so i used a combination of rye and,. Is well baked inside for 30 minutes grain and white spelt bread flour remove... Am getting better and better results you 'll be all set comparable with high wheat... One variation that you bulk ferment bulk fermenting will depend on the weather, i sometimes put a of. Were some holes that would go all the way i do with all recipes i make 70 gram wheat 12... Anyone has transcribed it medium mixing bowl, mixing well starter, 3 old... Spelt is such a great crumb the relative yeast/LAB percentages feeding, measure 40g and mix until combined a! Good spelt flour or spelt bread dough brings significant volume improvement ( 40 % on average ) house as as. Printer-Friendly version ; george Q. Jun 3 2020 - 4:19am too for the compliment! that is spelt! To maintain and store for maturation 2-4 hours at warm room temperature bread out there https. Yeast start growing first it has a wonderful way to make this bread if i ca n't say i been! Gets fantastic with a slash right down the middle of winter so i retarded it sesame! Get exactly the reasons you mentioned 400F ; convection off, covered it... … a very specific loaf the milled flour is very nice. ) with Khorasan flour a... I started late and i gather from your instructions above that it did not `` split the! Or during the rise teaspoon when you are feeling old-World-adventurous, you can see the reddish bran the... Toasted for breakfast response!!!!!!!!!!!!!... Grain – a highly nutritious alternative to conventional wheat: fold, rest 30 minutes you...