https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Spelt_%2850%25%29_loaf 2026-04-05T18:02:36Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Spelt_(50%25)_loaf&diff=9587&oldid=prev 2023-12-10T11:28:13Z

<p></p> <p><b>New page</b></p><div>[[Bread|&amp;lArr; Bread]] <br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :300g wholemeal spelt flour<br /> :300g wholemeal bread flour<br /> :20g fresh yeast<br /> :15g salt<br /> :320ml water &lt;span style=&quot;color:red&quot;&gt;&#039;&#039;typo? - must be more 380-400ml - probably increased flour from 500g without changing water&#039;&#039;&lt;/span&gt;<br /> <br /> ==Method==<br /> # &#039;&#039;&#039;Mix flour&#039;&#039;&#039; 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℃ <br /> # &#039;&#039;&#039;Bulk fermentation&#039;&#039;&#039;. Allow to rise for 1-1½ hours with one or two folds during the rise.<br /> # &#039;&#039;&#039;Divide and shape&#039;&#039;&#039;. 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. <br /> # &#039;&#039;&#039;Final fermentation&#039;&#039;&#039;. Allow to rise for 1 to 1½ hours or longer, checking every 15-20 minutes that they are not overrising.<br /> # &#039;&#039;&#039;Bake&#039;&#039;&#039;. Bake for 30 minutes at 230℃ with steam at the start.</div>

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