I have finally managed bread with a significant content of spelt flour that didn’t turn into a near-puddle before/during baking! I was really struggling with the elasticity it brings to the dough. But this time, while the bread is not super tall and did flatten out a little bit, it still has a decent shape. I was worried about scoring it too deeply which could cause more flattening, so I think I didn’t score it deep enough… So the batard actually got some cracks on top.

I simply followed Maurizio’s recipe: https://www.theperfectloaf.com/spelt-sourdough/

But the main point is flavour! I added a sesame seed coating, and together with the spelt this produces fantastic taste. And the crumb is amazingly soft, a bit shiny and almost moist.

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