This is my first attempt to bake a 100% spelt loaf, consisting of 80% flour and 20% wholegrain. I quite like it already both taste and the looks, but since this is my first attempt I reckon it can become even better. I based this recipe on the the ‘Imsil bread‘, basically all I did was adjusting the hydration and it needed less kneading. These breads were baked in a ‘normal’ oven without a stone.
Overall formula (for 4 breads of ~ 350gr)
Pre-fermented flour: 17,5%
Total time: 24 – 28hrs
|Spelt flour||673 gr||79,2%|
|Whole grain spelt flour||170 gr||20%|
|Whole grain rye flour (from mature SD culture)||7gr||0,8%|
Because I usually keep only a single sourdough culture (made of 100% rye), I always end up with a tiny bit of rye in my bread. If your sourdough culture is from wheat or spelt, your obviously do not have to add 7gr rye to the dough.
- Make the following pre-ferment with 100% hydration and let it ferment for 8 hours at ~ 24°C/76F) or overnight at room temperature (~ 20°C/68F). Make sure to cover it so it doesn’t lose any water by evaporation.
|Wheat flour||150 gr||100%|
|Mature sourdough culture (Rye basis, 100%)||15gr||10%|
- The pre-ferment is rather liquid. It does the job, but I like to experiment with a lower hydration (for example 60%) pre-ferment.
Making the final dough and baking
- Aim for a temperature of the final dough of ~ 24°C. Mix the following ingredients and knead by hand for 5-10mins.
|Wheat flour||530 gr|
|While grain wheat flour||170gr|
- The next step is the bulk fermentation. For this bread it takes about 2½ hours and benefits from 3 stretch and folds (at 40 min intervals).
- After the bulk fermentation divide in the dough in 4 pieces of ~ 350gr and pre-shape them for a round loaf.
- After a 10 min bench rest, shape them as a round loaf and give them a tiny bit of a rectangular shape. The latter you can accomplish by instead of pulling and rotating 90°, rotating 180°. But only in the very last seconds of the shaping.
- Place the shaped dough in well floured bakers linen and let rest for the final fermentation for about 2,5hr at 25°C.
- Transfer to baking sheets and score them with a single stroke.
- Bake at 220°C/432F for about 30 mins with steam. Let the steam escape after 20 mins.