Spelt (50%) loaf
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Ingredients
- 300g wholemeal spelt flour
- 300g wholemeal bread flour
- 20g fresh yeast
- 15g salt
- 320ml water typo? - must be more 380-400ml - probably increased flour from 500g without changing water
Method
- Mix flour Put all the ingredients in the bowl of stand mixer. Mix for 3 minutes at slow speed (Kenwood 1) and then for 3½ minutes at higher speed (Kenwood 2). Target dough temperature is 24-25℃
- Bulk fermentation. Allow to rise for 1-1½ hours with one or two folds during the rise.
- Divide and shape. Divide into two equal pieces, or keep whole for a larger loaf. Shape into a ball and allow to bench rest for 15 minute. Shape into balls, ovals or logs and place fold side up in bannetons, or fold side down in loaf tins.
- Final fermentation. Allow to rise for 1 to 1½ hours or longer, checking every 15-20 minutes that they are not overrising.
- Bake. Bake for 30 minutes at 230℃ with steam at the start.