Breadtopia - Latest Comments in Whole Spelt Sourdough

Re: Whole Spelt Sourdough

Wil Rice — Fri, 08 May 2009 12:21:14 -0000

Bob,

I will give it a try. I am still a way from purty! I am going to try a fancy slash on a cranberry/pecan that has about 30 more minutes to go in the oven. It really has a nice rise in the basket and I don't think it will go even an hour.

Wil

Re: Whole Spelt Sourdough

Bob Packer — Fri, 08 May 2009 11:19:53 -0000

Wil,

I baked my sour rye in two different spring form pans this past weekend. Came out nicely. Straight sided with a domed top. Kinda purty!

Bob

Re: Whole Spelt Sourdough

Ed P - Bellevue, WA — Wed, 06 May 2009 14:12:10 -0000

Jeff -
In case you haven't found a good source of whole spelt flour in the Seattle area, try PCC Natural Markets. I bought some yesterday, $1.80 per pound. They have several stores around town. http://www.pccnaturalmarket....
Ed

Re: Whole Spelt Sourdough

Wil Rice — Wed, 06 May 2009 08:59:37 -0000

Thanks Eric, I haven't tried the spring form yet. I have to find it first. I'm not sure how big it is, it may be too large. It was for the spelt but my wife wants me to move on to the cranberry-pecan. The La Cloche is doing a fantastic job and for me, much easier than the heavy DO. The lower La Cloche bottom allows me to just dump my dough into it, just like in your video. You have me obsessed with baking bread now. I have put on a few pounds for sure. Do you own up for any liability on that issue? LOL

Wil

Re: Whole Spelt Sourdough

Breadtopia — Wed, 06 May 2009 07:14:16 -0000

Hi Mark. I haven't experimented with variations of this recipe but it sure seems worth playing with.

Wil - I don't think it would hurt anything to use a spring form pan. I guess you want to use the ring to shore up the dough from spreading out too much? Did you try it?

Re: Whole Spelt Sourdough

Breadtopia — Wed, 06 May 2009 06:46:13 -0000

Hello Moriah,

I think the main benefits of soaking would come into play when baking things other than bread. A lot of this is just personal preference. Since I like to preheat whatever ceramic baker I'm using before putting in the dough, soaking wouldn't work anyway since the water would evaporate before the dough even went in.

I did try soaking the Romertopf once and put it and dough into a cold oven to bake. The crust came out soft and shinny. Great if you desire a softer crust, which may do.

Re: Whole Spelt Sourdough

Moriah — Tue, 05 May 2009 23:09:41 -0000

Hi Eric:

I notice you didn't soak your Romertof -- do think that's a step that can be skipped as long as you heat it up along with your oven? By-the-way, you expressions while you taste your bread are truly priceless... ';-) Can't wait to try this bread.

Re: Whole Spelt Sourdough

Sam Persons Parkes — Sun, 03 May 2009 22:58:12 -0000

Hi, Eric. Just wanted to add my kudos on the recipe to the considerable amounts already posted. I made the bread as per instructions last week. It was really delicious. My loaf wasn't as pretty as yours. I don't have brotformen and the wet dough stuck to my very well-floured couche. However, I got great rise and a lovely open crumb. The aroma was sweet and nutty. The whole family really enjoyed it. I'm glad to add this one to my repertoire.

Re: Whole Spelt Sourdough

Mark — Tue, 28 Apr 2009 20:38:36 -0000

It's my first post here, so let me start by saying that I love your website, video's and recipes Eric! I've made most of the breads on your site, and all have been great. However, I made my first loaf of whole spelt sourdough, and I think it's the best bread I've ever made! I can't believe a whole grain sourdough bread rose as well as this one (about 3 1/4" high, with a fairly open crumb). I ground my own spelt flour, and unlike many posters here, I found the dough was much dryer and stiffer than a typical no knead recipe. I had to add about 1/3 to 1/2 cup water, and it was still a bit stiffer than a no knead. I did three stretch and folds about 30 minutes apart, let it rest overnight, put it in a proofing basket, and let it rise for a little over two hours before baking at 450 for 45 minutes in my new Romertopf clay baker. I was surprised the bread wasn't a little sweet with the 3 tablespoons of honey (I used 3 tbls of Honey Granules from BreadBeckers instead), but I guess the sugar is consumed by the sourdough yeast as fuel.

I love the no knead method, but I've been trying to add more whole wheat flour to the recipes, and most of them don't rise well with more than half of the flour being whole wheat. I'm curious, have you tried making this whole spelt recipe with whole wheat (hard red or hard white) instead? Don't get me wrong, I love the spelt, but I'm just trying to understand why the spelt bread would rise better than whole wheat.

I'm also wondering if this spelt recipe would be a good basis for the other variations on your site, e.g., spelt with steel cut oats, spelt with cranberries and pecans, etc. If I could make a whole grain sourdough bread with enough variations to keep my interest, I will have reached Nirvana! I'll probably just try it, but I thought I'd ask first to see if you've done any experiments along these lines.

Re: Whole Spelt Sourdough

Wil Rice — Tue, 28 Apr 2009 14:51:26 -0000

While I was first mixing up the "white" spelt, I could tell it was going to be really wet. It was one of those doughs where you just knew that just adding more flour was only going to make a brick. If I had started out with less water, it may have been dryer but it just felt like it was going to stay wet. I was a little heavy on the sprinkle of flour on the dough during folding and I "sprinkled" a lot. After the last fold it felt like it was going to behave. My starter(s) looks like Eric's. I keep them a little on the dry side, almost like cake icing. That is just my own little secret about starters that I picked up years ago. I only use S.D. starter for anything that calls for yeast. I was using S.D. starter in a bread machine when they were saying you couldn't do it.

The UPS just delivered my La Cloche so I guess I can go to the market and get the "whole" spelt. I am wondering if I can use a spring form pan inside of the baker? I don't want to break it the first time out.

Re: Whole Spelt Sourdough

Jeff B. — Tue, 28 Apr 2009 13:51:00 -0000

I had a similar experience to Wil on my fist loaf where the dough was so wet it stuck to the proofing basket. I just plopped it on top and it was OK, although a very flat loaf.

I did another spelt loaf last night and reduced the water to 325 grams which my measuring cup shows closer to 1.5 cups. That seemed to help a bit, but the dough was still wetter than no-knead. Next I will try 300 grams. However, I used yeast instead of starter for now until I get that worked out, and I did have a very nice first rise. Second rise is going now, and I think it will turn out well. I use the parchment paper sling, so even though the dough is pretty wet, it won't be a problem to transfer to oblong La Cloche. I think this one is going to turn out well. And I think my starter has issues, and I just need to get the new live starter from Eric. Eric, how long does shipping take to Western, WA from your place? Oh, and does anyone have pictures of whole spelt vs. white spelt? I'm not sure what I have here.

Thanks, getting closer to spelt goodness.

Re: Whole Spelt Sourdough

Wil Rice — Tue, 28 Apr 2009 12:43:11 -0000

Well, my "white" spelt bread turned out unexpectedly wonderful. I followed Eric's video and as he said, the white spelt was wet but not so much more than regular NKB. As I worked in more spelt during the folding process, just enough to keep it from sticking to my hands, it handled better. However, when it was time to dump from the basket, even though it was sprayed and covered with wheat brand, about a quarter cup of dough was left back in the basket. I just added it on top of the bread. I used a spelt starter that I refreshed about 4 times. I knew from other comments the dough was going to run if I used the DO. The only thing I could find was a small 10x7 chicken roaster. I put it in a preheated 450 oven for 30mins, took the cover off and turned the oven down to 425. I intended to go another 10 mins but I had stuck an oven probe in when I took the cover off and about 2 mins later the signal sounded that 195 had been reached. The bread was only a golden brown but the temp had gone up to 202 so I took it out quickly. It really had a nice rise, rich golden color and a crispy thin crust. It smelled wonderful and after 2hrs, which was dinner time, we cut into it. Nothing but great comments from the family. They say it is a keeper. I will try whole spelt next. I will have to mix half and half to use up the rest of the white.

[img]SpeltBread003(2).jpg[/img][img]SpeltBread004(2).jpg[/img][img]SpeltBread005(2).jpg[/img]

Re: Whole Spelt Sourdough

Breadtopia — Tue, 28 Apr 2009 06:49:45 -0000

If it turns out you're using white spelt four vs. whole, there would be a big difference in the consistency of the dough. Whole flour absorbs quite a bit more liquid. Even small differences in the moisture absorption properties of the flour can make a big difference in how the dough turns out.

I don't know what, if any, reliable rules exists for adjusting for the various types of flour. In a recent Peter Reinhart white flour recipe I was trying, he gives the option of substituting whole wheat flour for some of the white and when doing so he says to add an additional 1 tablespoon of water for every 1 ounce of whole wheat flour substituted. So to make use of your presumably white flour, maybe cut back a good bit on the water and see what comes of it.

Re: Whole Spelt Sourdough

Jeff B. — Tue, 28 Apr 2009 01:23:07 -0000

I had the same very wet dough results as mentioned by other commenters. I got my spelt flour from the local Met. Market here in Western, WA. Not sure how fresh it was as it was from the bulk aisle. I have also had a lot of trouble with my sourdough starter. Even after getting it really bubbly and active with days of feeding, I can't get it to double in size in anything less than about 5 or 6 hours. I am thinking I might need to try Eric's starter. I got mine from another popular web based site, but have not had great results yet. So, I am still searching for the mythical spelt loaf. The one I did make did not have the flavor I imagined, it was very flat and pretty bitter, but it might have just been several of the above mentioned problems. This has been a trickier endeavor. With almost every other recipe here I have had first time success. Based on what I can gather from above, it looks like I might have white spelt flour and not whole spelt flour. Maybe that's the problem.

I shall press on.

Re: Whole Spelt Sourdough

pricila — Sun, 26 Apr 2009 19:25:32 -0000

i really want to make this, but unfortunately we don't have such kind of flour in our province here in Zamboanga City, Philippines. Is there any substitution,that i can make one. I really love to bake most specially if it's healthy. thank you so much. more power.

Re: Whole Spelt Sourdough

Wil Rice — Fri, 24 Apr 2009 14:32:32 -0000

slothbear - Thanks, I did go back and saw your post. I usually check the posts first but I was scanning down the posts so fast I missed it. I also realize now, just like wheat flour, you have whole and white. I have been seeking white whole wheat flour at all of our local stores and can't fine it. So, when I saw the white spelt I jumped on it thinking it was still whole grain. I still don't know that much about it so maybe it is. I will use up the white spelt that I have then I will try the other one. Thanks again

Re: Whole Spelt Sourdough

slothbear — Fri, 24 Apr 2009 12:55:21 -0000

Wil -- check out my white spelt results in an earlier comment. Short answer: great loaf, great taste.

Re: Whole Spelt Sourdough

Wil Rice — Fri, 24 Apr 2009 12:11:41 -0000

I just came back from our organic food market with "white" spelt flour. They also had just plain spelt. I thought I would try the white first. Did I do the right thing or should I have bought the plain, darker spelt? Is the darker more whole grain and healthier or better tasting?

Re: Whole Spelt Sourdough

Evan — Sat, 18 Apr 2009 13:22:33 -0000

last night tried my first sourdough spelt loaf after watching the videos about a month ago! mixed the dough up late and my muscle memory took over. forgot about the 3 stretch and folds (reminded about them when I rewatched the video this am) and so processed the loaf in the usual no knead manner. Baked in the round La Cloche as the dough was almost too wet to shape into an oblong. Baked at 450 for 45 minutes with lid on all the time (I did remember that part of it). The loaf came out great- marvelously airy and light. I must confess though, that end of the mixing with the dough wisk I could not incorporate all the flour so i put my hands in the bowl and kneaded for a minute or two until all the flour was incorporated. That might have been enough! Look forward to hearing what you think.

Evan

Re: Whole Spelt Sourdough

Breadtopia — Mon, 13 Apr 2009 13:05:18 -0000

Excellent!

Re: Whole Spelt Sourdough

Kristine — Mon, 13 Apr 2009 13:01:36 -0000

Dear Eric,

I'm Baaaack ! Just cut a wedge out of my first pancake- like spelt bread and it is delicious . The crust is crisp and the crumb is open and has a nice tangy flavor. It is perfect for panini sandwiches. Layer ham, provolone cheese, roasted peppers, fresh baby spinach, etc. Butter the outside and grill. The wedge makes a nice presentation.

Kristine

Re: Whole Spelt Sourdough

Kristine — Mon, 13 Apr 2009 12:17:17 -0000

Eric,

Thanks for your reply.

I use a sourdough starter which I'm feeding with spelt flour. It is nice and lively and seems to like the addition of spelt.

This time I will oil my baskets and sprinkle them with wheat bran and spelt flakes. The flakes look like thick rolled oats and have a wonderful nutty taste.

This time, along with my oblong cloche, I will use my iron dutch oven which has a smaller circumference. I always bake two breads at a time.
You know what ? I will now order a Romertopf from you..it seems to be just the right size for this bread.

Thanks again for sharing your expertise with all of us bread baking novices . Kristine

Re: Whole Spelt Sourdough

Breadtopia — Mon, 13 Apr 2009 11:23:06 -0000

Hi Kristine,

Being low in gluten, spelt bread will tend to flatten out more than regular high gluten wheat flour. I would stick with the oblong cloche for baking and yes, do experiment with adding more flour and/or less water in the beginning. It sounds like your dough is much wetter than mine.

When the dough is very wet like that, you pretty much have to go with a coating of bran flakes or parchment paper instead of flour in the proofing baskets to keep the dough from sticking too much.

Are you using sourdough starter for leavening or commercial yeast?

Re: Whole Spelt Sourdough

Kristine — Mon, 13 Apr 2009 11:06:24 -0000

Dear Eric, Please HELP.....Just took my first Spelt Breads out of the oven: I was so excited, but they are as flat as a pancake. ( See photo ) The measuring, mixing, folding and proofing overnight were picture perfect, just like your video. When shaping the loaves this morning, the dough was extremely wet and had to use extra spelt flour just to be able to handle it. I used my round and oblong baskets, dusting them generously with spelt flour and rice flour. (They raised up about 2" ) When dumping the dough into the preheated La Cloches, I had to scrape one of them out of the basket.

When measuring ingredients, I used my scale. Should I experiment by adding more flour or using less water? My goal is to make good-looking loaves to give to my friends. By the way, the regular NKB's are *picture perfect. ( *Photo )

P.S. Your videos are excellent..I will watch them again and again before starting my next few batches of spelt bread dough.
Thank you for your outstanding service. Bread baking is rewarding, fun and therapeutic . *May your bread always rise and the crust be crispy. ( Peter Reinhart )

[img]IMG_5271.JPG[/img][img]SpeltBred1.JPG[/img][img]1_SpeltBread2.JPG[/img][img]1_PB140028.JPG[/img]

Re: Whole Spelt Sourdough

Breadtopia — Sat, 11 Apr 2009 12:49:24 -0000

Slothbear - good suggestion. I just added right below the ingredient list.