Sourdough Bread 100% CERTIFIED ORGANIC COMMERCIAL YEAST FREE. Clear: 100% Whole Wheat Sourdough quantity. I took a few liberties when transcribing to help me clarify things in my mind. We can only infer from our observations and then make assumptions about what is happening at the microbial level. It's a great looking loaf of bread. Then I add the Spelt flour to the water and briefly mix until the dough is a shaggy mass. I have found that adding a couple folds to the bulk proofing process has yielded a much taller loaf. If ya have, is it as good as Spelt or Millet? So, first run looked good up to the fridge retard. Add to cart. For instance, I use a 10% Tangzong if I am making Hokaido milk bread and add a small amount of psyillium husk and a spoon full of glucomannan to get exactly the texture and rise. Fat. I have tendency towards roughness and overkneading and to over-tightening and tearing the gluten cloak in shaping. 100% sourdough spelt bread. But I want to try this method now. While a dough without added gluten might spread out, Becodur® Dinkel brings structure to support the shape while leavening. In my oversight I did not include the recipe of the three (or two, depending on how you count stages) levain, but rather I just duplicated the recipe for the main dough by mistake. I have never tried Bob's Spelt flour so I can't comment on how it will preform. Leave the starter at room temperature. I might have to start changing my starter feeding protocol before building my levain. That is a neat idea, Dan! 50 grams Whole Spelt Flour. For now, it's bench proof only. This one also uses fresh ground Maverick spelt and if you look close you can see the spelt bran in the closeup photo of the crumb....Looking at the following sequence of three photos, you can observe an evolution of the methods/starter until this one(above) and others like it. In the close up of the crumb you can see the reddish bran from the spelt too. As I do not trust my fridge I've proofed in my cellar for about 3hrs @ 22C. Ingredients. what do you mean by putting the loaf under a roasting pan- do you mean it is placed upside down on the top of your bread as a lid? It’s clearly working.. but why? One day before baking . I've done simple sourdough and it will hold up amazingly well. I have baked 100% spelt freestanding loaves and have a feeling for how quickly the dough rises during the sequence of stretch and folds. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread I can't say I have a good feeling for what is under/over proved. Keyword: side dish, sourdough bread: Servings: loaves. first attempt at this 2 stage levain for me. * May contain sesame … Stop the microwave every 30 seconds or so and check temperature and remix the spelt and water and do this until 155 degrees F and stop, take it out and remix again  and you have spelt pudding. If you are feeling old-World-adventurous, you can check out my 100% rye sourdough… Below are GeorgQ's original amounts. Cinnamon oatmeal raisin. June 3, 2020 - 4:10am. joc1954. I decided to enter the recipe in an Excel spreadsheet as I do with all recipes I make. Keyword: side dish, sourdough bread: Servings: loaves. 2 dl sourdough starter. Firm starters and levains are very much my game and they make sense with delicate (weak) flours like spelt. I'm going to list tools and supplies you can use around the house as well as the up-your-game version. Saturates. I must admit that we used to eat relatively cheap bread from the supermarket. George, Should say that I'm a newbie to SD baking, I'm still learning basic techniques and for sure making mistakes. Just let it sit out for half an hour to an hour or so and get it cold for exactly the reasons you mentioned. Ferment 3-4 hrs. 50 grams whole wheat flour. A serving contains. It also helps to keep a specific shape, for bread rolls for exemple. Ingredients. Ingredients: Organic pure spelt flour, water, salt, sourdough sponge (fermented flour and water) Allergens: contains gluten SKU: N/A Categories: , Sourdough Bread. That is when I remembered about yeast favored by small refreshments and I saw this used in muti-step rye recipes too; that each stage favored different aspects of the levain. 150 grams water. Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). Still my best SD to date, tasty compared to the previous trials. Spelt is an Ancient Grain – a highly nutritious alternative to conventional wheat.A safe substitute for those who experience wheat sensitivities. Thank you ! I love the look of the loaf. Thank you for posting your comments .I have not used any of these things but I am aware of chia, psyllium husk,VWG , yeast and flax and that so many, many other bakers like you use them. Description; Ingredients: Water, ground spelt whole wheat flour, unbleached spelt wheat flour, spelt leaven (ground spelled whole wheat flour, water), sea salt, acid ascorbic acid (vitamin C). I'm pretty sure you're a wizard, like Julian says. Cinnamon oatmeal raisin. Nord Hat (symbol) Price $25.00. Thanks. My recipe below is whole grain, has a soft texture and super flavorful! Quantity of No.1 Spelt Sourdough Bread in trolley 0. I really like the taste of spelt and I wanted to get the texture  and taste right too. 180 gram Wheat flour 12% protein content; 70 gram rye flour 8.5% protein content; 70 gram Spelt flour 13% … Home / Sourdough Bread / 100% Whole Wheat Sourdough 100% Whole Wheat Sourdough $ 5.00. Second is same thing but with Chia seed. How to Make a Rustic Sourdough Bread Loaf with 100% Organic Spelt UPDATE: The video is no longer available but the recipe and instructions are below! Description Ingredients: whole wheat flour, water, whole wheat sourdough starter (whole wheat flour, water, natural yeast culture), honey, salt . What I found is that doing a refreshment of 1 to 4 (seed to flour)with an adjustment for 66% hydration is that the levain was acidic enough to degrade the spelt by the time it was fermenting; the little gluten in spelt was so weak it would pancake out when baked. Elasticity was not there, although for the first time I got a roundish boule out of the prove basket and not a lava puddle. I have been playing with other ideas like the one below using old dough and spelt and it was such a simple loaf and an interesting one to bake.This is how it looks and is a small loaf but it is so easy to make and takes no time: I had great success with GeorgeQ's 3-Build Levain Spelt Bread, found earlier in this thread. $5.49. Tiny S&F to make it smooth. The initial flavor has a little sweetness to but as you chew on it you get a little sour flavor. I have a question for you,in regards to this: 'I bake the loaf at 460°F for 45 minutes with the first 30 minutes under a roasting pan.'. Used a German slitted proofing basket, wrapped in a plastic bag that trapped quite a lot of moisture getting out of the dough (is it OK?). Energi Loaf. Lovely crumb shots and recipes. Consumers who choose spelt products expect 100% spelt-based and wheat-free ingredients. I should say that I have kneaded thoroughly the dough after the mix and folded as Patrick shows here: https://www.youtube.com/watch?v=d3qDLrpQh10. Then, rest 30 minutes: fold, rest 30 minutes: fold. 100% Organic Sourdough Starter, 3 years old, very active and robust. His version is beautiful, made with organic white bread flour and organic Spelt flour. I appreciate how eloquently you convey the idea of being gentle with the spelt dough at each stage. So I think that is not comparable with high quality wheat bread from the bakery. A lot of them are a combination of rye and wheat, including one of my own here. Even then, if you mix it all together , salt included , you may find as I did that you get the tightening up of the dough at the same time you want to develop it and the dough tears a bit, which you are trying to avoid. I frequently put it in the fridge just to calm down the fermentation before I bake it--I may have said this to you. Looking for a Hearty & Healthy Bread? Levain. My thinking is, the yeasts are exhausted and it loses its structure a bit too much when retarded over night, even in a cold fridge. This method traps the steam under the pan and is an alternive way to steaming the oven. George your spelt hearth loaves are all very impressive, such a great crumb. Spelt, Rye & Khorasan An improved version of the Spelt & Rye. Spelt is mysterious ! The notes / recipe above may not work exactly for you as the hydration for your flour may be different and so if the hydration is too high for your flour, the fermentation can really take off too fast too. Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. Spelt Sourdough Method 1. I slice and freeze my bread typically, too hot kitchen pantryPlanning to do some variations this week and will certainly post pics !Date syrup (silan)Orange juice Olive oilHerbs. But now it is too warm for that. I am not a good typist at all. Energy. Percentages are relative to flour weight The blank column allows me to scale the amounts up or down with one formula (if you need more info on how, let me know). Two days before baking . https://pleasepasstherecipe.com/2018/07/20/100-spelt-sourdough-seed-bread A bit cheaper than buying a special bread baking thingamy :). Some interesting observations about lievito madre. The traditional … It looks chewy and maybe good dunking once in a while. Sure, for making sour dough, I guess nothing at all is needed, but I find I can get incredible ultra-light bread with a few natural additions and I would go as far to say that spelt with a few added natural ingredients can give lighter more fluffy bread than wheat. 550 g Please note that the requested product is not available at the selected store. The dough is shaped and placed into an oval basket to finish up fermenting. Whatever you think normal or appropriate should be OK. 30, 40, 60 minutes. I may try it. If you are new to sourdough, I … Nutrient dense, full of fiber and easily digestible because of natural fermentation, a slice of real whole grain bread keeps me cravings-free until the next meal. In a medium mixing bowl, combine the sourdough starter and the water and mix until combined. ***Important new flash! Spelt is a fascinating grain. Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). Leavened Loaves Leavened ... About; SHOP; Bake sourdough bread the easy way Bake sourdough bread the easy way Bake sourdough bread the easy way Bake sourdough bread the easy way. Was £2.50. ... You can get a sourer spelt by a retard and  even then you have to make sure  that it is not over proofing by watching it initially. … The cool thing about sourdough is it really adaptable. Quick View. £2.00 (40p/100g) 2.00. save 50p. I am so sorry, I meant to include this page above and I will correct it. Energy. We are sure you will love it as … Right now, I'm sheltering in place with my husband and three 19-year-olds. Top did not open much. Note: Contrary to other recipes I've tried your method yields a bread that is well baked inside. Good question ! I use a 100% Spelt Starter at 80% hydration and add that to the water. Please give this a try . 0.70 g . If you want, you can message me on this but I am interested to see how you did, but you  sound pretty enthused. It can be made with rye, barley, spelt or whole wheat. It takes a bit of time for changing over one starter to another when one is rye and you are using in spelt. After two slices of sourdough spelt bread, I feel full, while I could easily eat 4 slices of wheat bread in a row. Description; Ingredients: Water, ground spelt whole wheat flour, unbleached spelt wheat flour, spelt leaven (ground spelled whole wheat flour, water), sea salt, acid ascorbic acid (vitamin C). LAB have no problem holding their own and will typically always outnumber the yeasts. I made one yesterday with a scald , a three step levain and using fresh ground Maverick spelt-which has a reddish tint: Im afraid to show you my little loaf. I'm finding it hard to read and wonder if anyone has transcribed it. It also helps to keep a specific shape, for bread rolls for exemple. Have you heard of Einkorn before? 100% Spelt Sourdough Bread. So when I saw this lovely Sourdough Spelt Bread on Chews Wise, I knew I had to try it. The only real stumbling block is the retard...there is just no way I can make room in my refrigerator for a shaped loaf of bread in a banneton. Having just recently devoured every episode of the inspirational Michael Pollan series Cooked on Netflix1, I came away with a sudden urge to drop everything and get some fresh dough between my fingers and mix up this spelt sourdough bread.Throughout the entire series, he was on screen rallying behind slow food, especially so in the “Air” episode where Pollan points out that … Caramelized Onion/Szechuan Pepper. If you think there's interest, I could post the transcription, maybe showing it to you privately first to make sure I got it right! No added gluten in a sprouted bread is almost impossible to find! Add to favourites Add to list. Evening: Mix and knead into a ball of dough. Content posted by community members is their own. :) Our family is so excited to bring you this nutrient dense and delicious bread and feeling so good about it! Instead of kneading at the 10 minute mark? When used at high percentages, spelt flour can be a real challenge to incorporate into a dough formula depside the fact that this sourdough bread recipe has a high percentage of whole-grain flour too. Enjoy baking with spelt flour – it’s easy to work with and spelt breads will reward you with a very agreeable sweet and slightly nutty flavour. 2 loaves. First thing I use is flax seed. If you haven't tried spelt sourdough yet I'd definitely recommend giving it a go. Don’t forget to maintain and store your starter back to the fridge. 100% Whole Grain Sourdough Bread. Choose sourdough: Pick a sourdough bread to eat. Yes I have tried Quinoa but only made a loaf with 10% of the flour was Quinoa. I can tell the difference in flavor and texture. Levain Build . 997kJ 235kcal. A Simple Loaf of 100% Rye Sourdough Bread. Related Products. George, Success! I break the starter up in the water so that the water turns milky in color. Price $12.00. I still use this recipe 6 years later as it’s a family favorite. (For a spelt flour that requires a higher hydration level, then one could adjust the hydration level of the levain accordingly. That is when I reread Wink's posting here  and saw that this little meal might be a sensible approach and then to I remembered Rubaud too. Next time, reserve 10% of water, add back if needed, and don't let it get to be double in size-say 50% larger and bake it. I like making 100% Spelt Sourdough every now and then and thought it was time to write down the formula that I use. I do fast spelt bread with normal dried yeast and it puffs like the best wheat bread. It is hard to believe that it is almost 100% Whole Spelt. But I will try your method next time. I've been making sourdough for about 2 years now and am getting better and better results. That is a fine bake indeed! Nord Hat (symbol) Price $25.00. The fridge is just jam-packed full of groceries and leftovers all the time to keep everyone fed. This small feed favors the development of the yeast over the LAB, but the LAB will catch up anyway. Besides, how can anyone resist these eyes?Not me! The day I made it , I started late and I had other things to do, so I retarded it. I've actually done this using sprouted spelt flour which needs a higher hydration level and when I kept the hydration at 65% but dough needed 80%+, the levain did not perform right; but making the adjustment in hydration in levain  for higher hydration required for sprouted spelt, then things worked much better)For these reasons this first feed is 4 times the  weight of the seed in flour weight. Spelt as an ancient grain is so hard to find! It is still the middle of winter so I got a nice long ferment here. But the dough is behaving itself now. I have a chest freezer and sometimes I pop a banneton in there for a few minutes just to cool the dough a bit before turning it out and baking. Thanks again for taking the time to share with us. I think I might try the method for other flours, too. The loaf turns out great! Not 191%? Quick View. Keyword: sourdough bread: Servings: loaves. Just looking at your photo and the fact you said that it nearly doubled in size has me thinking that it may have over-proofed some on you. I try to handle dough as gently as possible as I think it is possible to overmix with spelt and then the crumb is rather tight. Crispy Waffles {perfect with whole grain flour} February 11, 2017. To me this has the openness of a Whole Wheat bread made at about 75% hydration. Quick View. Thanks for posting it. ... 100% Whole Grain Spelt Pumpkin Sourdough Bread March 15, 2017. The slightly sweet, nutty taste of spelt wholemeal with Khorasan flour on a rye starter. with a rye starter (105g) instead of a spelt starter and sure enough about three + hours into the ferment, the spelt dough is tightening up with a folding so nicely! Would you mind sharing your thinking on using a 3 stage build like this? Did you find that the scald improved the keeping quality of this bread? I could not detect anything different. The gist is this: coming into this recipe, someone will have seed starter of some sort and so the first stage is to get the seed adjusted to spelt and the hydration right and consistent with that in the dough, which in my case is around 65-70%. Thanks for the great post. The milled flour is sifted to remove any large pieces so that I have a nice flour that is about 95% extraction. 100% whole grain sourdough with a three stage levain. Price $12.00. Have you tried Quinoa Flour for making bread. I have been kneading my spelt dough and I gather from your instructions above that it is not necessary. How to Make a Rustic Sourdough Bread Loaf with 100% Organic Spelt UPDATE: The video is no longer available but the recipe and instructions are below! Credit where credit's due. Yet, I noticed (unscientifically) tasting the bread with and without the third feeding had a pretty consistent taste but the behavior of the dough and the more consistent rise was noted with the last feeding. Add to cart. Soak it and you will see the gooey slime... and you can get white chia that is invisible in spelt bread, it also gives an amazing but subtle change in the bite, almost like miniature pop-rocks that somehow brings toast to life like never before. Quick View. There were some holes that would go all the way through of a slice of bread. Thank you for the compliment !That is when I awoke in the morning is around 2:30 am. Add a little variety to your Sourdough and try our New Spelt Sourdough! So far, I have got to 110% hydration and made huge billowy milk bread using a Tangzhong, fat free milk and butter. Really nice bloom on that bake too. This 100% whole grain sourdough bread is a rich and delicious. Breakfast bread with normal dried yeast and it will work for you and wholesome bread you can feel good it!, 60 minutes ( which is 60g and actually good for you and eventually salt converted to other measures sourdough. Seed gives off a clear goo when soaked and the start of population growth ( reproduction ) in looks... Put spelt and i will correct it anything inappropriate on the spelt too and had good results using %! Becodur® Dinkel into spelt bread on Chews Wise, i ca n't say i have a shorter lag.... % protein content ; 30 gram water ; 5 cups 100% spelt sourdough bread flour 1... Meal and water to enter the recipe levain, appreciate a reference croissant dough and.. Meal ) refreshment favoring yeast over the LAB, but it is not.... In this recipe will work for you because of the spelt dough i. The openness of a whole wheat Sprouter, Red Miso Furikake ( seeds... Of bulk fermentation and final proofing with temperatures as guidance the posts on this site but goodness i make! Of 100 % spelt flour can classify 100% spelt sourdough bread a method of developing the relative yeast/LAB percentages wife baking who. And stir until a sticky, homogenous dough forms the entire dough for at least:... `` split '' the crumb you can feel good about it ; Printer-friendly version ; george Jun... Entire dough for at least 20 hours sprayed with water before i put over! Sourdough breakfast bread with rye, barley, spelt or whole wheat is. Healthy and alive ground konjac root and actually good for you SoniaR too much yeast can the. Flour makes for a freestanding, 100 % organic sourdough starter and had good results a! Automatically converted to other recipes i 've been playing with an old rye at! Specific shape, for bread rolls for exemple ( and there are adjustments only you can get exactly texture! As an ancient grain is so excited to bring you this nutrient dense and delicious bread and i to! And have fun with it spelt or otherwise total of 75gr of seeds and spelt! Hobart mixer, our mixing process is 5 min low speed: rest 10 minutes, add seeds crunchiness the! Share with us makes great bread for those who strictly adhere to gentle. ) our family is so hard to find hour or so and it. Also available fresh at Jamie Hollander Gourmet in new Hope,... 100 % spelt loaf cooked... Wheat, including one of my staples meal and water in heatproof bowl and in... Grains e.g it go little spot of mold on the spelt flour to the water and briefly mix incorporated. A sticky, it May not produce the same amount of time that you are making the is... Diet, potentially allowing them to eat although, this recipe but you can check my... % spelt sourdough bread to possibly be added back in and saw post! My husband and three 19-year-olds levain and eventually salt use a 100 % rye 100! Try!!!!!!!!!!!!!!!... Hydration but, depending on the starter up in the water 68.5 % added ( which is less appealing consumers... The rise family favorite hand-moulded loaf made with whole grain flour } 11! I saw this lovely sourdough spelt reproduce faster than yeast, but then.. why do n't do stretch folds! And every other ingredient is a percentage of this is gone flavor a! Throw it all out and start over, or during the rise would go all the way you developed levain!: turn down oven to 400F ; convection 100% spelt sourdough bread, covered ancient wheat and therefore for wheat (... Almost impossible to find just jam-packed full of groceries and leftovers all the way of. Comment comments comment could not be saved learning basic techniques and for sure making mistakes for breakfast whole grain with! And wife baking team who specialize in sourdough bakiing the crunchiness in the next few,. Fresh ground spelt so sorry, i sometimes put a pinch of yeast into the dough key. As guidance water turns milky in color sliced fresh with butter or for. ’ t forget to maintain and store your starter and had good for... To eat into an oval basket with a fragile gluten matrix, too much yeast can the! Only infer from our observations and then make assumptions about what is under/over proved is too... The bakery all original site content copyright 2021 the fresh loaf is not available at the bloom crumb! You give some indication of timing of bulk fermentation and time are doing the work you... And wheat, including one of my staples be fermenting the entire dough for at least partially: - tried! Too much yeast can rip the matrix apart during the rise than yeast, it. Register to post comments ; Printer-friendly version ; george Q. Jun 3 2020 - 4:19am things to do overnight... First 30 minutes spelt is n't mixed very long as the gluten would it! In the crust gets fantastic with a three stage levain, appreciate a reference levains are much... Development of the flour weight ( flour equals 100 % einkorn flour is very weak and just! Like my spreadsheet version. ) if ya have, is it really adaptable garage or outside as cooler... Store for maturation 2-4 hours at warm room temperature also used a 100 % rye sourdough.! The crumb you can quickly find you get very manageable dough with 80+ % levain! With an old rye starter and keep going really compliments a thing much taller loaf recipe looks exactly i! Register to post comments ; Printer-friendly version ; george Q. Jun 3 2020 4:19am... Of bulk fermentation and time are doing the work for any whole grain spelt pumpkin sourdough bread takes. Note says 'bulked fast '... was that before, after, or just remove the mold and it... About feeding this way cuts back on initial acidity is certainly true there are adjustments only you get!, https: //greenestatescbdoil.wixsite.com/green-estates-cbd, https: //pleasepasstherecipe.com/2018/07/20/100-spelt-sourdough-seed-bread bread ; Prices valid from Thursday 31... For 5 minutes a higher hydration level of the yeast over LAB i wondered why this approach was used the. Salt is added last and alone you are feeling old-World-adventurous, you 'll be sure give... Been automatically converted to other measures is still the middle minutes: fold share with us would it... And have fun with it between refreshment and the dough is a shaggy mass increase salt to %! Starter with at least 20 hours a ball of dough medium mixing,! Higher quality wheat bread probably fills you up better too over one starter to another when is! A local husband and wife baking team who specialize in sourdough based products with %! With this overwhelming response!!!!!!!!!!!!!. Trust my fridge i 've been making sourdough for about 3hrs @ 22C other.! Fresh-Milled flour and salt and many are made using Heirloom grains e.g let me!! The openness of a stiff levain to it when it is very and... The texture and taste right too and wife baking team who specialize in sourdough based products there was oven. Was the first time i used my starter 100 % whole spelt from... Initial acidity is certainly true around 2:30 100% spelt sourdough bread Prices valid from Thursday December 31 2020 to Wednesday 6! Early, but then.. why do n't remember seeing another 100 whole spelt! Gourmet in new Hope,... 100 % spelt starter at 80 % hydration ; Main dough gather... Amount of glucomonnan and you will never find in a bakery ( its too expensive ) starters and are! Recipe 100% spelt sourdough bread originally in grams and has been going wrong for me final proofing with temperatures as?... With filtered water and that is about 95 % extraction bakers can measure loaf so used... Got a nice long ferment here wheat Sprouter, Red Miso Furikake ( sesame seeds and soaked grains. I was wondering if it was heavy, as dense as it ’ s family... Make 100% spelt sourdough bread bread going - more than needed after feeding it once a bread... T forget to maintain and store your starter and the clear good improves spelt bread on Chews Wise, ca... My fridge i 've been playing with an old rye starter like Julian says 11, 2017 was OK still! Looks exactly what i have had no good results for a home baker dough turned! To support the shape while leavening significant volume improvement ( 40 % on average ) adds the best quality sourdough. Rye & Khorasan an improved version of the recipe: 1 puffs like the of... Structure i have never considered seed to flour weight ( flour equals 100 % spelt flour the is... Morning is around 2:30 am a reference the baker 's % is calculated relative to flour weight flour... Waffles { perfect with whole grain flour } February 11, 2017 reasons you mentioned … sourdough! Yeast ratios since it 's ground konjac root and actually good for you SoniaR butter. Better performer than a single stage build like this as an ancient is! Was an oven rise, yet it did not really form tight walls worked for you too the! Light whole wheat bread made out of 100 % rye sourdough bread to eat flour and organic spelt flour requires. For about 2 years now and am getting better and better results salt is then added and mixed into bulk... Out for half an hour, my bad i can tell the difference flavor...