Comments on: Whole Spelt Sourdough http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 09 Feb 2012 12:29:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Phil Dellinger http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-109478 Phil Dellinger Sat, 04 Feb 2012 03:51:29 +0000 http://www.breadtopia.com/?page_id=353#comment-109478 Here is my first loaf of Spelt Sourdough Bread with Dutch Crunch topping. It tastes as good as it looks. The Dutch Crunch could have been made a little thinner with a touch more water as it slowed up the “oven spring” just a little bit. Topping recipe (from the Bread Bible) 1 tbsp active dry yeast ½ cup warm water (105-110F) 1 tbsp sugar 1 tbsp vegetable oil ¼ tsp salt ¾ cup white rice flour (not sweet rice flour Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes. When bread has risen a bit and the topping is ready, spread a generous layer of topping mixture on the bread. Let rise for another 20 minutes before baking. Bake bread following video instructions. If using a La Cloche Clay Baker, remove lid for the last 15 minutes of cooking time to brown the topping. Here is my first loaf of Spelt Sourdough Bread with Dutch Crunch topping. It tastes as good as it looks. The Dutch Crunch could have been made a little thinner with a touch more water as it slowed up the “oven spring” just a little bit.

Topping recipe (from the Bread Bible)
1 tbsp active dry yeast
½ cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
¼ tsp salt
¾ cup white rice flour (not sweet rice flour
Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes.

When bread has risen a bit and the topping is ready, spread a generous layer of topping mixture on the bread. Let rise for another 20 minutes before baking. Bake bread following video instructions. If using a La Cloche Clay Baker, remove lid for the last 15 minutes of cooking time to brown the topping.

]]> By: Judy http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-106976 Judy Mon, 23 Jan 2012 03:12:28 +0000 http://www.breadtopia.com/?page_id=353#comment-106976 This was a great video...calm, thorough and made it look less tedious. Many years of baking whole grain plus grinding wheat, some sour dough (makes me a tad anxious); high hopes for this week; only have a stone...always something! A type personality is breaking out. Thank you. This was a great video…calm, thorough and made it look less tedious. Many years of baking whole grain plus grinding wheat, some sour dough (makes me a tad anxious); high hopes for this week; only have a stone…always something! A type personality is breaking out. Thank you.

]]> By: Andreea http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-103425 Andreea Fri, 06 Jan 2012 11:25:15 +0000 http://www.breadtopia.com/?page_id=353#comment-103425 Hi Eric and Breadtopia! This is the most wonderful bread I've ever made and maybe the best I've ever tasted so far in my life. It scared me at first how wet the dough was, but it turned out just perfect. Airy, full of bubbles and it melts when you eat it. It's not sour and i can agree with Eric when he says the spelt flour has a special flavor. Thank you Breadtopia! You help me develop my love for baking bread. Lots of good tips and very efficient videos. Keep up the good work! Hi Eric and Breadtopia!
This is the most wonderful bread I’ve ever made and maybe the best I’ve ever tasted so far in my life. It scared me at first how wet the dough was, but it turned out just perfect. Airy, full of bubbles and it melts when you eat it. It’s not sour and i can agree with Eric when he says the spelt flour has a special flavor.
Thank you Breadtopia! You help me develop my love for baking bread. Lots of good tips and very efficient videos. Keep up the good work!

]]> By: Christa Bridges http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-99210 Christa Bridges Fri, 23 Dec 2011 22:39:42 +0000 http://www.breadtopia.com/?page_id=353#comment-99210 Hello, I just made two loaves of the sourdough spelt that you demonstrated, and my family and I are very pleased overall with how it turned it. It tastes very good and is definitely an improvement over the sourdough rye bread that I had previously made (not your recipe). It was rather difficult to cut (but I think it was probably because we didn't wait very long to let it cool - we were hungry! Also, it got a little burnt on the bottom, which made it pretty tough to cut.) It was interesting because it got a little overdone (hence the black underside) when it had only cooked for about 30 minutes covered at 450 degrees. Do you have any ideas on why this happened? I should mention that I baked the bread in a covered glass baking dish because we don't have a romertopf or other clay baker. Do you have a recommendation on how to store this bread, i.e. plastic, paper, refrigerator, etc.? Thank you for the wonderful recipe and the helpful video instruction! Hello,

I just made two loaves of the sourdough spelt that you demonstrated, and my family and I are very pleased overall with how it turned it. It tastes very good and is definitely an improvement over the sourdough rye bread that I had previously made (not your recipe). It was rather difficult to cut (but I think it was probably because we didn’t wait very long to let it cool – we were hungry! Also, it got a little burnt on the bottom, which made it pretty tough to cut.) It was interesting because it got a little overdone (hence the black underside) when it had only cooked for about 30 minutes covered at 450 degrees. Do you have any ideas on why this happened? I should mention that I baked the bread in a covered glass baking dish because we don’t have a romertopf or other clay baker.

Do you have a recommendation on how to store this bread, i.e. plastic, paper, refrigerator, etc.?

Thank you for the wonderful recipe and the helpful video instruction!

]]> By: Marius http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-95551 Marius Sun, 11 Dec 2011 22:53:32 +0000 http://www.breadtopia.com/?page_id=353#comment-95551 Hi Carol, follow this link. http://www.breadtopia.com/make-your-own-sourdough-starter/ Hi Carol,

follow this link.

http://www.breadtopia.com/make-your-own-sourdough-starter/

]]> By: carol wharton http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-95510 carol wharton Sun, 11 Dec 2011 17:38:36 +0000 http://www.breadtopia.com/?page_id=353#comment-95510 Eric, Can you use dry yeast instead of starter for the SPELT recipe I have been baking NKB for a year now and still have not used or made a starter. Is there a recipe somewhere on this web site...It has always sounded rather mysterious and time consuming... carol Eric,
Can you use dry yeast instead of starter for the SPELT recipe

I have been baking NKB for a year now and still have not used or made a starter. Is there a recipe somewhere on this web site…It has always sounded rather mysterious and time consuming…

carol

]]> By: Maria from Pennsylvania http://www.breadtopia.com/spelt-bread-recipe/comment-page-6/#comment-93738 Maria from Pennsylvania Tue, 06 Dec 2011 03:06:40 +0000 http://www.breadtopia.com/?page_id=353#comment-93738 Sorry I want it to say die for. Sorry I want it to say die for.

]]> By: Maria from Pennsylvania http://www.breadtopia.com/spelt-bread-recipe/comment-page-6/#comment-93736 Maria from Pennsylvania Tue, 06 Dec 2011 03:02:35 +0000 http://www.breadtopia.com/?page_id=353#comment-93736 Hi Brent, I made the bread with your recipe and it is to dye for. I love it. I have been trying to make 100% whole grain bread but I did not like the consistency, yours is perfect. Have you tried with other grains other than spelt? I hope it works with hard red wheat. Thank you for posting your recipe. Maria Hi Brent, I made the bread with your recipe and it is to dye for. I love it. I have been trying to make 100% whole grain bread but I did not like the consistency, yours is perfect. Have you tried with other grains other than spelt? I hope it works with hard red wheat.
Thank you for posting your recipe.
Maria

]]> By: Breadtopia http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-91785 Breadtopia Wed, 30 Nov 2011 11:08:31 +0000 http://www.breadtopia.com/?page_id=353#comment-91785 Very Nice! Very Nice!

]]> By: Les V http://www.breadtopia.com/spelt-bread-recipe/comment-page-7/#comment-91685 Les V Wed, 30 Nov 2011 03:42:52 +0000 http://www.breadtopia.com/?page_id=353#comment-91685 It was about 8:30pm when I took it out of the oven, and it smelled great! I'll admit I only let it cool a little over half an hour before I cut it. It was getting late and I just couldn't wait until morning. You can see it's a little tight, but I thought it was pretty good considering. And the flavor was very good. I plan to continue the spelt adventure, but will keep this in the back of my mind for future reference. It was about 8:30pm when I took it out of the oven, and it smelled great! I’ll admit I only let it cool a little over half an hour before I cut it. It was getting late and I just couldn’t wait until morning. You can see it’s a little tight, but I thought it was pretty good considering. And the flavor was very good. I plan to continue the spelt adventure, but will keep this in the back of my mind for future reference.

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