Thanks Natty for such an excellent straight forward video. Also your insights into spelt dough handling I haven’t seen anywhere before. Your advice on comparing a 2 hour final ferment with the 12 hour cold ferment also much appreciated. Finally your oven technique very nice to see as well. One of the best I’ve seen on UA-cam. I’m 4 years into steady sourdough baking. Again thanks so much. I’ve subscribed.
Thanks alot for making this VDO! I live in Germany and people like bread with spelt and rye, I have been struggling with a usual Sourdough bread recipe when I substitute or add more %of spelt into it. Now my 50%spelt dough is during the bulk ferment and looking very good. I hope you will have more VDO about sourdough baking, Natty! ❤
I love this recipe! Thanks for being so informative yet to the point. My spelt flour sourdough is always wonky and thanks to you I understood why 😁 can't wait to bake one tomorrow using your recipe 🙌 Update: my best bread ever! Follow your recipe step by step and tripled the ingredients and made 2 big loads. My kitchen smells like heaven and I'm so grateful for your recipe ❤️❤️❤️
Beautiful loaf with ears and everything. Thanks and thank you for the information regarding not putting it in the fridge to reduce sourness; I don’t like my bread to be so sour. I’ll try it this time without the long fridge ferment.
Nice job! What a lovely looking loaf you made! I'm brand new to bread baking. Any advice on adapting this recipe to rolls? (I'm thinking German style rolls (aka. 'brotchen') where the rolls are baked far apart from each other and remain separate throughout the baking process. Would I need to make any changes to the baking time and temp?
Dear Baddie, great video! Is it possible to make a 100% whole grain spelt bread? Shoud I follow the same recipe or do I need to change the proportions of this video? Thank you very much. Grettings from Spain.
Did you try the 100% whole grain? I'm working on that too and I have my third attempt at it doing a bulk fermentation. The first 2 didn't get much rise but I'm determined to master this.
Yes you can definitely add seeds. I already have a video on how to make pumpkin seed sourdough bread. Feel free to check it out if you’d like to see my technique for incorporating seeds into bread 🙂
Yes I pour room temperature water into the roasting pan 🙂 And I don’t use the fan, as this can blow away the steam. Sorry for not specifying these points in the video !
Yes, you can definitely use yeast instead of starter, but the dough will rise a lot faster. I recommend using about 6 grams of yeast for this recipe and fully mixing the dough at the beginning until the gluten is fully developed (either by hand or with an electric mixer). Leave it to bulk ferment for about an hour until it's doubled in size, then final shape, and let it proof for about another hour before baking. Hope this helps!
Hello Baddie. Your loaf is PRO level.. Can you please add if theres "WHOLE" or only "WHITE" flour in the process, and protein content of each flour ? Thank you!
Hi, thank you ! ☺️ I put the information in the description box, it’s 50% white bread flour (12.7% protein) and 50% whole grain spelt flour (13.3% protein)
I just tried this recipe with a small alteration to it as I changed 10% of the amount of the spelt for rye flour, I also need to mention that my starter is 100% rye.....do you think that this would be a reason for my dough ending very sticky? I did some 10 good minutes of knitting but did not achieve the softness and non-stickiness of what I see on your video. Any thoughts? Thanks!
Hi 🙂 I definitely think the rye played a part. When I've made rye bread in the past, the dough felt noticeably stickier, almost glue-y. If the kneading doesn't help, try stepping away from the dough and give it more time to rest. The stickiness usually decreases once the dough has developed. Hope this helps !
Yes I bake it on an open cast iron skillet and use a separate roasting pan with water to create steam. I find the results are just as good as a Dutch oven 🙂
@@BaddieNattyBakes Thank you!! I just tried it yesterday; this is a winning recipe everyone liked it so much they ask me to make it again. I really like your channel. I wanted to ask one more thing; my kitchen is 82-84F; can you give me any tips(fixes) for this same recipe? I didn't reach the same open crumbs you got tho. but still was so tasty :)
@@OhadAfriat I’m glad you liked the recipe 🙂 It sounds like your kitchen is warm enough to promote active fermentation in the dough. Maybe try to be gentler in your dough handling and make sure you’re using your starter when it’s at its peak activity. If this doesn’t help open up the crumb, then you can try bulk fermenting and final proofing for longer. Hope this helps !
Refreshing idea and knowledge....
Thanks Natty for such an excellent straight forward video. Also your insights into spelt dough handling I haven’t seen anywhere before. Your advice on comparing a 2 hour final ferment with the 12 hour cold ferment also much appreciated. Finally your oven technique very nice to see as well. One of the best I’ve seen on UA-cam.
I’m 4 years into steady sourdough baking. Again thanks so much. I’ve subscribed.
Thank you, I appreciate it!
Thanks alot for making this VDO! I live in Germany and people like bread with spelt and rye, I have been struggling with a usual Sourdough bread recipe when I substitute or add more %of spelt into it. Now my 50%spelt dough is during the bulk ferment and looking very good. I hope you will have more VDO about sourdough baking, Natty! ❤
I love this recipe! Thanks for being so informative yet to the point. My spelt flour sourdough is always wonky and thanks to you I understood why 😁 can't wait to bake one tomorrow using your recipe 🙌
Update: my best bread ever! Follow your recipe step by step and tripled the ingredients and made 2 big loads. My kitchen smells like heaven and I'm so grateful for your recipe ❤️❤️❤️
Yay I'm so glad that this recipe was helpful for you and that you were able to make some yummy bread 😊 thanks for watching!
finally some good recipe with whole grain spelt! thank you
You’re welcome and thanks for watching ! 💜
I think this is the most underrated video I came across in this app
Thank you for watching ! 🙂
Thank you for this simple & well illustrated recipe. I have worked with spelt flour occasionally but your method produces the best results!
Thanks, so glad this recipe worked for you!
I love this bread! Thank you so much for the clear recipe. It turned out so good I baked another loaf for a friend. 💜
Yay I'm so glad this recipe turned out well for you 😊 thanks for watching!
Mine stayed extra wet dough and came out flat. I’m going to try it anyway I hope it’s still good.
Amazing video, thank you very much!!!:) Please make more varietions of bread making
Thank you ! I’ve got another video coming later this week 😊
Beautiful loaf with ears and everything. Thanks and thank you for the information regarding not putting it in the fridge to reduce sourness; I don’t like my bread to be so sour. I’ll try it this time without the long fridge ferment.
Thanks for watching and glad the video was helpful for you ☺
Nice job! What a lovely looking loaf you made! I'm brand new to bread baking. Any advice on adapting this recipe to rolls? (I'm thinking German style rolls (aka. 'brotchen') where the rolls are baked far apart from each other and remain separate throughout the baking process. Would I need to make any changes to the baking time and temp?
Your bread looks delicious! Spelt is one of my favorite flours.
Thank you ! Spelt is great ❤️
Beautiful loaf and thank you for the clear tutorial.
Of course ! Thanks for watching 🥰
Will try this for sure. Thank you for tutorial❤️
Of course ! Thanks for watching 🙂
Dear Baddie, great video! Is it possible to make a 100% whole grain spelt bread? Shoud I follow the same recipe or do I need to change the proportions of this video? Thank you very much. Grettings from Spain.
Hi! I would lower the hydration from 78% to 70%, and maybe add 1 extra coil fold if the dough is looking weak. Thanks for watching ☺️
Did you try the 100% whole grain? I'm working on that too and I have my third attempt at it doing a bulk fermentation. The first 2 didn't get much rise but I'm determined to master this.
It looks delicious, I would like to ask if I can add any seeds into the dough
Yes you can definitely add seeds. I already have a video on how to make pumpkin seed sourdough bread. Feel free to check it out if you’d like to see my technique for incorporating seeds into bread 🙂
how long your ferment ? before fridge to avoid proof cveroroofing
The length of time depends on many factors. Just look out for about a 50% rise in volume and rounded structure.
Nice! do you pour room temp water into the heated roasting pan to create steam? do you bake it with oven fan on?
Yes I pour room temperature water into the roasting pan 🙂 And I don’t use the fan, as this can blow away the steam. Sorry for not specifying these points in the video !
Do you cover your loaf for the final proof?
Yes, I typically cover my loaf either with a towel or reusable plastic cover for the final proof.
Can I use yeast instead of the starter that you mentioned?
Yes, you can definitely use yeast instead of starter, but the dough will rise a lot faster. I recommend using about 6 grams of yeast for this recipe and fully mixing the dough at the beginning until the gluten is fully developed (either by hand or with an electric mixer). Leave it to bulk ferment for about an hour until it's doubled in size, then final shape, and let it proof for about another hour before baking. Hope this helps!
So after the 3rd coil fold bulk ferment until 30-50% rise?
Yes
Hello Baddie. Your loaf is PRO level.. Can you please add if theres "WHOLE" or only "WHITE" flour in the process, and protein content of each flour ? Thank you!
Hi, thank you ! ☺️ I put the information in the description box, it’s 50% white bread flour (12.7% protein) and 50% whole grain spelt flour (13.3% protein)
I love your video.
thank you ! 💜
Hi, is the water 204 ml or 204 grams?
Water is measured in ml, but they should be the same since the mass of 204 ml of water is 204 grams.
Nice crumb 👍 will definitely try this.
Thank you ☺️
I just tried this recipe with a small alteration to it as I changed 10% of the amount of the spelt for rye flour, I also need to mention that my starter is 100% rye.....do you think that this would be a reason for my dough ending very sticky? I did some 10 good minutes of knitting but did not achieve the softness and non-stickiness of what I see on your video. Any thoughts? Thanks!
Hi 🙂 I definitely think the rye played a part. When I've made rye bread in the past, the dough felt noticeably stickier, almost glue-y. If the kneading doesn't help, try stepping away from the dough and give it more time to rest. The stickiness usually decreases once the dough has developed. Hope this helps !
I noticed that you baked the loaf open , not in a Dutch oven ,
Yes I bake it on an open cast iron skillet and use a separate roasting pan with water to create steam. I find the results are just as good as a Dutch oven 🙂
amazing recipe, I loved it. by the way did u cover after the 3rd coil? and how long did you let it sit after the 3rd coil?
Thank you ! Yes I covered it after the 3rd coil fold and then let it sit for about 2 more hours, or until it rose about 30% in volume.
@@BaddieNattyBakes Thank you!! I just tried it yesterday; this is a winning recipe everyone liked it so much they ask me to make it again. I really like your channel.
I wanted to ask one more thing; my kitchen is 82-84F; can you give me any tips(fixes) for this same recipe? I didn't reach the same open crumbs you got tho. but still was so tasty :)
@@OhadAfriat I’m glad you liked the recipe 🙂 It sounds like your kitchen is warm enough to promote active fermentation in the dough. Maybe try to be gentler in your dough handling and make sure you’re using your starter when it’s at its peak activity. If this doesn’t help open up the crumb, then you can try bulk fermenting and final proofing for longer. Hope this helps !
Yum! Is your dough or room temp 76F during the bulk? Thanks!
Hi, it's at room temp 76F. Sorry for the confusion 😅
5:09
Ah mah gahd...that crunch...*p*
☺☺ gotta love the crunch