Comments on: Whole Spelt Sourdough

By: Archer Yates

Archer Yates — Sun, 07 Mar 2010 19:47:50 +0000

I am having issues of getting the dough too wet. I think it might be that id did not fit the plastic bag loosely so the dough could lose water as I left it in the refridgerator. I left it for 2 days and the let it proof for 5 hours before baking. I baked it for 30 minutes at 450.interenal temperature was 205 degrees.

*Click to enlarge

By: Gerard

Gerard — Sun, 07 Mar 2010 19:14:12 +0000

I haven’t used proofing baskets before. I see their utility, but when I look at how they’re used on the videos on this site, I immediately think that after a few uses these baskets must be great breeding grounds for bacteria in the cracks between the coils—flour, sticky dough, and in some cases sprayed with oil, as is shown on one of the movies. Yuk! So my question to devotees of this method is, how do you clean them, and is this a problem with the baskets?

Thanks.

By: Breadtopia

Breadtopia — Sun, 07 Mar 2010 15:07:31 +0000

Hi Rumi,

Sure, you can make whole spelt starter. It might be a little easier to get the starter going using regular white all purpose wheat flour and then once it’s going, just feed it spelt flour a few times and you’ll have spelt starter. It’s only easier because white flour starter will rise easier and so it’s easier to tell when it’s going strong.

By: Rumi

Rumi — Sun, 07 Mar 2010 14:33:37 +0000

Great Video, I will try to make the whole spelt bread. Can I make the sourdough starter from scratch with whole spelt flour?
Thanks.
Rumi

By: Archer Yates

Archer Yates — Fri, 05 Mar 2010 22:36:39 +0000

I made the whole Spelt bread but “modified the recipe”, I decreased the water from 350 g to 300 g with 530 g of flour- I have access to local whole grain spelt . I got a hydration of %56.6 by reducing water to 300 g.. I did 3 stretch and folds- 30 minutes apart and place in a covered plastic bag in my refrigerator for 2 days. I took it out and let it “proof for 5 hours and baked at 450 degrees for 30 minutes covered. Internal temperature was 205 degrees. The crust was a bit too done. I think at 425 degrees would be better. The crumb had lots of holes. The nutty taste is unusual .If I can get the crust right and the hydration right this will become my favorite bread.
Comments or suggestions?

By: Wil

Wil — Tue, 23 Feb 2010 17:44:39 +0000

Bety,

A very nice loaf indeed, thank you for sharing with us.
Wil

By: Bety

Bety — Tue, 23 Feb 2010 14:16:20 +0000

Hi I can not english …
my bread from Czech Republic

*Click to enlarge

By: Dean

Dean — Mon, 22 Feb 2010 01:45:57 +0000

Just wondering – what would be the difference if one omitted the three stretch-and-folds at the beginning? Thanks!

By: Rony

Rony — Sun, 21 Feb 2010 14:20:42 +0000

What will change if I transfer the dough to the Dutch Oven before heating it, and both enter the oven while it is still cold?
This means the dough will start rising inside the Dutch Oven while it and the oven get heated.
I am looking for a way to have a crust which is not so hard.

By: cara

cara — Thu, 18 Feb 2010 21:34:56 +0000

Nevermind making my own starter, I just ordered yours. Very excited to try your recipe in the La Chambra.