Comments on: Whole Spelt Sourdough – New Video Posted http://www.breadtopia.com/2009/04/02/spelt-bread-recipe/ Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Dan http://www.breadtopia.com/2009/04/02/spelt-bread-recipe/#comment-36440 Dan Tue, 07 Jul 2009 15:52:52 +0000 http://www.breadtopia.com/?p=415#comment-36440 Hi Dave, Your bread looks superb! I have had some problems making yeasted whole spelt bread in regular loaf pans. What happens is I get a separation between the upper crust and the rest of the bread leaving a gap inside the loaf. This may be due to the way I shape the loaves. I was wondering what method you use to shape your loaves for bread pan loaves. Warmest Wishes Dan Hi Dave,
Your bread looks superb! I have had some problems making yeasted whole spelt bread in regular loaf pans.
What happens is I get a separation between the upper crust and the rest of the bread leaving a gap inside the loaf.
This may be due to the way I shape the loaves. I was wondering what method you use to shape your loaves for bread pan loaves.
Warmest Wishes
Dan

]]> By: Breadtopia http://www.breadtopia.com/2009/04/02/spelt-bread-recipe/#comment-34893 Breadtopia Wed, 15 Apr 2009 00:15:06 +0000 http://www.breadtopia.com/?p=415#comment-34893 Hi Dave, This looks awesome and thanks so much for writing it up with excellent instructions. I've added a link to this from the main <a href="http://www.breadtopia.com/spelt-bread-recipe/" rel="nofollow">spelt video</a> page. Hi Dave,

This looks awesome and thanks so much for writing it up with excellent instructions. I’ve added a link to this from the main spelt video page.

]]> By: dave http://www.breadtopia.com/2009/04/02/spelt-bread-recipe/#comment-34891 dave Tue, 14 Apr 2009 21:49:02 +0000 http://www.breadtopia.com/?p=415#comment-34891 Hi Eric, Thank you for the <a href="http://www.breadtopia.com/spelt-bread-recipe/" rel="nofollow">Spelt video</a>. It came along at a great time to help my restricted diet friend who is Wheat free but can eat Spelt. I used your overall guidance, plugged it into my go-to yeast bread formula, and am very pleased with the results! Luckily it makes two 4 1/2 x 8 1/2 pan loaves because this bread is a keeper. I 'sampled' half a loaf before even thinking of taking any photos. YUMMM! the formula I used: 32 oz whole grain spelt flour 20 oz water 6TBS honey 1TBS sea salt 1 1/2tsp SAF red instant yeast the method: 16 oz flour, 16 oz water and a fat pinch of yeast were brought together in a Poolish preferment, covered and left overnight at room temperature. In the morning the rest of the ingredients were added to the ripe Poolish, mixed and then rested for 20min. Then do the folding and resting two or three times as you have shown. Next divide, rough form, rest and final form. Proofing was done in the pans themselves for 1 - 1 1/2hrs and when risen 1" over the top simply placed into the preheated, 425deg steamed oven for 30-35min total bake time. Note: I needed to cover the lidless loaf pans with a foil tent after 15min or so ... the whole grains and honey brown quickly! Thanks again for a site that keeps on giving! [img]2_DSCN3755a.JPG[/img][img]DSCN3753a.JPG[/img] Hi Eric,

Thank you for the Spelt video. It came along at a great time to help my restricted diet friend who is Wheat free but can eat Spelt. I used your overall guidance, plugged it into my go-to yeast bread formula, and am very pleased with the results! Luckily it makes two 4 1/2 x 8 1/2 pan loaves because this bread is a keeper. I ’sampled’ half a loaf before even thinking of taking any photos. YUMMM!

the formula I used:
32 oz whole grain spelt flour
20 oz water
6TBS honey
1TBS sea salt
1 1/2tsp SAF red instant yeast

the method:

16 oz flour, 16 oz water and a fat pinch of yeast were brought together in a Poolish preferment, covered and left overnight at room temperature.
In the morning the rest of the ingredients were added to the ripe Poolish, mixed and then rested for 20min. Then do the folding and resting two or three times as you have shown.
Next divide, rough form, rest and final form. Proofing was done in the pans themselves for 1 – 1 1/2hrs and when risen 1″ over the top simply placed into the preheated, 425deg steamed oven for 30-35min total bake time.
Note: I needed to cover the lidless loaf pans with a foil tent after 15min or so … the whole grains and honey brown quickly!

Thanks again for a site that keeps on giving!

2_DSCN3755a.JPGDSCN3753a.JPG
*Click to enlarge

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