Very nice result. This flour is pretty much pain in the back side to deal with. But its really worth it, cause it tastes just way better than almost everything else.
Great video, I often skip through it when making another spelt bread. I did only now notice in the comments this is half white half wholegrain spelt while I use full wholegrain spelt which I think takes a bit higher hydration for similar results. However since I normally add welled seeds I never know my exact hydration anyway and just aim for a similar looseness of the dough.
Thank you for the recipe and showing the steps. I followed along and produced a great bread. I was at first irritated, that you choose, not to make a sponge to add more water to the bread, but even without that and a „low“ hydration it really turned out great. It spread out in the oven at first, but puffed up later on and produced a wonderful open crumb and a blistering crust.
Thank you so much for your feedback! Yes, feel free to experiment with sponge, it is always interesting to compare results. Flours can be so different in terms of water absorption... unless you use the exact same flour, stored in the same environment like I have there will always be some diferences.
Thank you. That was helpful. I thought the slow/lack of proofing was my fault for being to quick with the starter. I am slowly getting there but with a very sticky dough. The bit at the end saying it can be pan baked has saved my bacon, thank you!
Hello. I am new to maki g a sourdough bread and want to make this one. Could you show us also how to make spelt soudough starter and how to take care of it? Thank Youuu. Im experime ti f with recipies but want to have your results.
You can make a spelt starter the same way as you make a regular starter. If you're not making breads every few days you might as well keep one universal starter. If you keep 10-20g starter in the fridge and add 60-80g when making a spelt bread you would only be a few percent off a 100% in the final bread.
Oh my goodness, I would have been freaking out with my dough not holding it's shape like that! Your bread came out amazing, though!! I am not supposed to eat wheat but my doctor says Spelt is okay. Cooking with a whole grain is so totally different than using white flour!! I will be making your recipe for sure.
Your bread looks wonderful. I've just started mine, following your recipe and so far it too looks great. I'm patiently waiting for the rises to finish and to score and bake. I'm so happy with the way it looks. Will get back to you with results. Thx. 🌹
@@HungryShots Just took the loaves out of the oven. Too soon to tell if the crumb is nice. But I had trouble getting the lame through the dough. My blade kept getting caught in the dough so none of the cuts remained. No ear, no spring. Just a crack along the side of the loaf. How does everyone get the blade through the sticky dough? Thx.
@@evelyngrunstein7025 first be sure you have a sharp blade. Second, when the dough is sticky do small movements when cutting. One cut movement works for me mainly for the stiff dough. Third, cold dough is easier to score. A trick would be to place it for 30 mins in the freezer before scoring and baking it.
@@HungryShots The bread came out super well. Although I'm sure the crumb would have been even better if I had been able to slash it. But the taste was delicious, the crust crisp but able to be sliced. Thanks for your lovely recipe and your very precise instructions which I plan to keep using. 🌺🌺🌺
@@evelyngrunstein7025 I am so happy you like the bread. Now follow the recipe and change small variables at a time to see how it affects the end result. This is how you learn to make your perfect bread ❤.
Thank you for the amazing recipe! It's the best I've tried for 100% Spelt (Dinkel). I'm wondering, would the dough produce a similar result if I used it for pizza, or would a higher hydration level be more suitable for that?
Fantastic video and bread. I can’t believe it’s made with 100% spelt! I’m going to give this recipe a go. May I ask one question…I noticed that you’ve got a fan assisted oven? Did you bake these with the fan on all the way through? (It did look like the fan was on when finished baking). My convection oven has no on/off for the fan and I always bake my sourdough in Dutch oven but wondered if I could try baking in the open… Thank you so much.
I've never baked a single bread in my entire life. This year, though, I have developed a number of serious health issues and have had to entirely change my relationship with food, in addition to maintaining a highly restrictive diet. I think this spelt flour sourdough may be my first go a break-making.
Sorry to hear that you have developed health issues. Myself I had to change my diet for health reasons but sourdough bread stayed with no issue. "Courage" to pass over your health issues and let me know how you liked the bread!
Hi I love how you make Bread I want to learn but I went on your page looking to see how you will make the spelt flower starter and I didn’t see it. Do you have a video-on it
Hi Hungry, I'm on to the next loaves. I'm on the 2nd rise. Have been trying to find your recipe for the starter. I'd like to try a new one. Do you have a recipe available or just the proportions. I'm so happy I found your recipe. Will let you know tomorrow how the bread looks. I'm sure it will be even better than the last.❤
Sorry for answering so late. I do not have a video but I have a post on my blog about how I made my starter: www.hungryshots.com/2014/07/white-sourdough-starter.html
Wonderful video and beautiful loaves of bread. Do you have a video of your starter, how you made it? I notice it cleared from the jar without leaving anythnig behind. Mine is grabby, sticky and leaves a mess.
I do not have a video but I have a post since I built mine: www.hungryshots.com/2014/07/white-sourdough-starter.html The trick with a clear jar is a small silicone spatula. I hate dirty jars and I do not like to throw away food, not even the ones on the walls of the dishes ;)
Hungry Shots, the bread came out really well. The only improvement will be when I learn to score. But the flavour was fantastic, the crumb pretty good. Will try you and other recommendations next batch and get back with the results. Thank you soooo much @HungryShots. 😍
I bake 100 percent spelt in a round ceramic dutch oven. The dough passes the window pane test. But when I bake the center has a denser crumb and the edges have an open crumb. What could be the issue?
Awesome video, great step by step instructions with graphics for phase of preparing spelt sourdough. Thank you very much for posting I want to try this at home, will the recipe change if the spelt berries are sprouted before making into flour? If I wanted to experiment with adding honey or maple syrup, what would your recommendation be for the amount and timing of adding?
I am so happy you liked my video. I have never experimented with sprouted berries so I cannot help here. As for the honey / maple syrup it depends on how much you want to add. If it is 1-2 Tbsp you won" t see much difference in fermentation time but your oven temperature needs to get lower as it will brown faster. If you add more, the sourdough yeasts and bacteria have more sugars to eat so it should take longer to ferment.
The result is amazing. On a technical note though, I'm curious if using baking paper is justified at temperatures as high as 270 C, especially that manufacturers recommended it be used at =
It is not a baking paper but silicone sheet resistant up to 300ºC. Even for paper I think it depends on the manufacturer. I use it for the only reason to slide it easily in the oven but it can easily be replaced by corn meal or semolina. For the normal kitchen oven I prefer it over the semolina as it is nothing to clean after the baking. For the wood fired oven I cannot use silicone sheets as the temperature is not constant and only semolina/corn meal is acceptable plus that the cleaning is not necessary afterwards.
Thanks loved the video would like to print it out? We love spelt and can't have regular flour. Pigeon food? Spelt is healthy but I will say. the addition of 1/3 makes a delicious buttery nutty flavor. I'll definitely follow you :-)
Thank you Pauline! This was an experiment. Generally, I like to add spelt in bread but to a certain %. It gives extensibility to the dough and complements other flours in flavour.
I wish I has a good source of grains to produce fresh-milled flour but unfortunately I do not find this easily in Belgium. Maybe one day... Until then, all my breads use flour bought. (already milled)
You can easily transform your starter by using another flour to feed for 2-3 times before baking ;) No need for the hassle of doing a brand-new starter.
After baking, my loaves hadn’t risen like yours … They are very flat. I don’t know why I followed your recipe, I’ve just changed the spelt starter with rye starter (100% hydration). As I don’t have banneton I’ve done my second rise into a large bowl. My first rise has lasted approximately 3h30min at 21°C. The loave has approximately doubled in size. Have I underproof the loave ? Do you have any idea ?
I would need to see a photo of the crumb to give you more precise indication. Try again fermenting it less, like 30 mins less. Following my recipe or any recipe by the book does not guarantee 100% success simply because flours are so different, our environments as well. Learn in time to adjust to signs of the dough. I know, this takes practice, but nobody was born knowing how to make bread, we all learn it.
for those who do not have a mixer, i should knead the dough right ? the coil folds are to add strength to the dough but they do not replace kneading ? replace me if i am wrong also i do stretch and fold insted of coil folds
To minimize the kneading time I strongly suggest you make autolyse. Stretch and folds and coil folds are the same, just different methods with the same purpose, feel free to use the one you prefer. However stretch and folds and kneading are not the same things. If you do an autolyse, a kneading of 10 minutes by hand will do the job. Kneading is there to start the gluten network development, for the protein molecules to bond. Stretch and folds have a different purpose, they are done later in the process when the gluten network is already formed and what they will do is to strengthen the structure by breaking the weak connections to create new stronger bonds.
@@HungryShots i do autolyse for 4 hours and then knead the dough, should i do coil folds/ stretch and folds when the dough is bulk fermenting or it is not beneficial?
Hi, can you help me troubleshoot?? I’m pretty sure I keep over-fermenting my dough. Since I made a levain first , that cuts down the time… correct? Do you ever use a levain? Today one of my doughs turned into a soupy mess around the time of the 3rd coil fold. Also I did not realize that spelt should not double in size, only increase by 1/2. I was waiting for the sample to double. Am I correct- is my issue over-fermentation? Such tricky flour…
Thank you! I've done it before but not with a video and with another method (see www.hungryshots.com/2018/01/durum-sourdough-bread.html). I put it on my list to do it better this time ;) !
Would hydration change if using whole spelt flower? Is your initial water a particular temperature? Do you use convection at any point? I saw the fan spinning in the oven. Thanks, am going to give a try.
Whole flours include bran and the bran needs more water and more time to hydrate. I usually heat the water for 90 second in the microwave before mixing it with flour reaching a temperature about 40ºC. To be honest I am not sure my oven knows about convection, I use the "conventional" baking from up and down in the first part of the baking and I turn on the fan assisted circulation in the last part to release the steam. Let me know how the bake went!
100% hydration means that there is as much flour as water in the starter. For example, in 100g of starter at 100% hydration, there is 50g of flour and 50ml of water. When you build the starter, you start from your mother starter. So that can be 40g flour + 40ml water + 20g of mother starter (that is also kept at 100% hydration). In the end, when you make the calculations, four and water are half-half in the total quantity.
You can adjust the sourness of the bread but the bitterness comes with the bran I assume. Maybe sifting it can help but then is not whole spelt anymore.
Sorry for being a litle pointy, it is well meant though, and the video is very good, really amazing.. But.. Spelt is not a cousin of wheat, it literally is a wheat, just one of the not modified as heavy for production scale. There is a lot of different wheats, not just wheat. Then there is different grasses carying other berries which is also possible to make flour from, like examplewise rye, which also has different varieties. If you stretch the focus just a tiny bit, you will discover the rices is in the same grass family even if it is not most used to make flour, and maize (corn for some ignorants) is also a variety of grass, but really a cousin, since it looks very different and have very different ways of making it usable the different ways, since it has different qualities to it. The main reason we make flour of them all together is the starch they all contain, but really only the ones with gluten is making bread without additives or synthesising it in some process. The different proteins is the key for the gluten content, contra soybeans that is not a grass, and have protein and no gluten. Soy is used as flour and ultraprocessed and processed into oblivion before using it as "vegan" and "ecological" but it can't come further from truth though. Only grasses make the nutritients we need from seed, and keep baking like this in the video, or things like soy and synthetic crap WILL take over and become your diet.
Rickhard, I really appreciate comments like yours as I do not consider myself an expert in agriculture and we all learn new things everyday. I usually make researches on the web before saying something and I am aware that sometimes the sources can be misleading. However, just for fun, I asked AI if spelt is a cousin of wheat and this is the answer I've got: "Yes, spelt (Triticum spelta) is a cousin of wheat (Triticum aestivum). Both are members of the wheat family, and spelt is actually an ancient form of wheat that was widely cultivated in Europe from the Bronze Age until medieval times. Spelt is a type of hulled wheat, meaning that the outer husk remains attached to the grain after harvesting, which can make it more difficult to process than modern wheat varieties. However, spelt has gained popularity in recent years due to its unique flavor and nutritional benefits, and it can be used in a variety of recipes including bread, pasta, and baked goods." I also asked AI at what ph I should shape my dough and told me it that 4.5 to 5 is the best frame. Sorry, at that ph, my experience tells me that the dough is way underfermented ... so any information should be humanly interpreted ;)
what is the method you use in order to determine if the bread has done proofing and is ready to bake? I used to do the poke test but I find it extremely unreliable, also different flours act differently for example when you poke white wheat it does not behave like spelt...
@@slingshotshooter7536 I know having 2 reasons: first is the lack of humidity during baking. For this, add more water during the oven spring and keep the oven ventilator closed. Second, it has to do with the dough composition and method itself. This second reason is much more complex, I am not sure I can predict the type of crust I am going to get when I slide the dough into the oven. Still things to learn and experiment here. But what I can tell you for sure, is if you do not like the hard crust, put a linen towel over the bread after you take it out of the oven because all the steam escaping the loaf during cooling will moist your crust.
Although I strongly recommend using more accurate measures, here it is: 3/4 cups spelt starter, 4.5 cups spelt flour, 2.5 cups water, and 1 heap tablespoon of salt.
Great video, thanks alot. Few questions. How essential is it that the hydration is on 58,5% and not 70% like with wheat flower, and the starter is at 18% and not 20% again like with wheat flower? And what type of spelt flower do you use? 630, 1050 or some of one of them and some wholegrain spelt flower? Can`t wait to try it though cause im really struggeling with pure spelt flower. It always "flattens" out and end up looking like a UFO or something...
Thank you! The hydration is 62% (as you need to include the water from the starter) and is important for getting a self standing loaf. Spelt does not like too much water and, as gluten is weak, it won't help forming the structure either. The % of the starter inside is not having a big impact, you may put more or less, it will rise faster or slower. The flour I used is this one: fic.colruytgroup.com/productinfo/fr/algc/3298284 and unfortunately I do not have more details on the package. If you are making it at 70% hydration, reduce the hydration.
@@HungryShots Tried it the other day and it work out perfectly😀 Descaled it to my size of loaf, but still used 58,5% water and then 20% starter. Used 35% 630 speltflower, 35% 1050 speltflower and then 30 % Fullgrain Kamut flower, and it really turned out incredible. Thank you so much, gonna make another one again tomorrow.
Ha ha! It is a table that I saved from burning. It became my "studio" table in my living room. But I fully agree with you, I struggle to keep my kitchen boards free of clutter to be able to cook or bake with pleasure.
This is an amazing video 😃, but I really wish you would talk...it's hard to follow the useful info you put on the screen, as well as your technique! I have been pausing and going back and forth....Also, a quieter music perhaps, please? Again this is a lovely loaf, thanks for doing the video! The written recipe and the diagrams are amazing! 🙏
This is very useful comment for me, and for sure I'll take your advice into account. I made few videos with voice over but felt I was saying less then I wanted to transmit in a 10-15mins video, but maybe I should make them longer. As for the music, point taken.
I changed my style, now I speak, so you'll hear my voice and the music in the background. Thank you for the feedback, it means that I made an improvement ;)
Beautiful bread 😍. It looks delicious 😋 . Thank you so much for sharing❤️. I would love to see the same recipe done with Einkorn flour. I personally don’t think spelt is healthy… it’s pigeon food 😁.
Thank you very much! I will try in the future with einkorn too, not very easy to find a good source for this flour here. I am not convinced either that spelt is healthier than wheat, that's why, when studies contradicts themselves, you better take the information with a grain of salt :)
Very nice result. This flour is pretty much pain in the back side to deal with. But its really worth it, cause it tastes just way better than almost everything else.
Yes, you are right, I cannot agree more. Thank you so much for your comment.
Great video, I often skip through it when making another spelt bread. I did only now notice in the comments this is half white half wholegrain spelt while I use full wholegrain spelt which I think takes a bit higher hydration for similar results. However since I normally add welled seeds I never know my exact hydration anyway and just aim for a similar looseness of the dough.
Thank you for the recipe and showing the steps. I followed along and produced a great bread. I was at first irritated, that you choose, not to make a sponge to add more water to the bread, but even without that and a „low“ hydration it really turned out great. It spread out in the oven at first, but puffed up later on and produced a wonderful open crumb and a blistering crust.
Thank you so much for your feedback! Yes, feel free to experiment with sponge, it is always interesting to compare results. Flours can be so different in terms of water absorption... unless you use the exact same flour, stored in the same environment like I have there will always be some diferences.
😂で。😂あ
い😂
Thank you. That was helpful. I thought the slow/lack of proofing was my fault for being to quick with the starter. I am slowly getting there but with a very sticky dough. The bit at the end saying it can be pan baked has saved my bacon, thank you!
I am happy to know it helps!
Hello. I am new to maki g a sourdough bread and want to make this one. Could you show us also how to make spelt soudough starter and how to take care of it? Thank Youuu. Im experime ti f with recipies but want to have your results.
You can make a spelt starter the same way as you make a regular starter. If you're not making breads every few days you might as well keep one universal starter. If you keep 10-20g starter in the fridge and add 60-80g when making a spelt bread you would only be a few percent off a 100% in the final bread.
Best bread video ever!Bravo 👏. You make the stretch look so easy. Thanks for spending your time to show us all details.
Thank you so much for your beautiful comment!❤❤❤
Thank you 🙏🏽. I normally just add about 30 % spelt flour to my bread. Definitely will try your recipe.
You’re welcome 😊
Oh my goodness, I would have been freaking out with my dough not holding it's shape like that! Your bread came out amazing, though!! I am not supposed to eat wheat but my doctor says Spelt is okay. Cooking with a whole grain is so totally different than using white flour!! I will be making your recipe for sure.
It is my pleasure to hear that you found the recipe you wished for.
Thanks so much for detailed instructions. Looks absolutely beautiful and yummy!.my starter dough is already waiting in the fridge
You are welcome! So happy you enjoyed it!
This is quite the process, there's other sour dough spelt bread recipes on YT with far fewer steps !!
Indeed, every bread and type of flour is different and require more or less steps.
Your bread looks wonderful. I've just started mine, following your recipe and so far it too looks great. I'm patiently waiting for the rises to finish and to score and bake. I'm so happy with the way it looks. Will get back to you with results. Thx.
🌹
Thank you very much Evelyn for your feedback! Looking forward to telling me about the baked bread!
@@HungryShots Just took the loaves out of the oven. Too soon to tell if the crumb is nice. But I had trouble getting the lame through the dough. My blade kept getting caught in the dough so none of the cuts remained. No ear, no spring. Just a crack along the side of the loaf. How does everyone get the blade through the sticky dough? Thx.
@@evelyngrunstein7025 first be sure you have a sharp blade. Second, when the dough is sticky do small movements when cutting. One cut movement works for me mainly for the stiff dough. Third, cold dough is easier to score. A trick would be to place it for 30 mins in the freezer before scoring and baking it.
@@HungryShots The bread came out super well. Although I'm sure the crumb would have been even better if I had been able to slash it. But the taste was delicious, the crust crisp but able to be sliced. Thanks for your lovely recipe and your very precise instructions which I plan to keep using. 🌺🌺🌺
@@evelyngrunstein7025 I am so happy you like the bread. Now follow the recipe and change small variables at a time to see how it affects the end result. This is how you learn to make your perfect bread ❤.
Amazing! Your demo video always beautiful and mouthwatering. Soooo loving watching your bread video.
Thank you so much, Tina! I very much appreciate your comment!
Thank you for the amazing recipe! It's the best I've tried for 100% Spelt (Dinkel). I'm wondering, would the dough produce a similar result if I used it for pizza, or would a higher hydration level be more suitable for that?
Fantastic video and bread. I can’t believe it’s made with 100% spelt! I’m going to give this recipe a go.
May I ask one question…I noticed that you’ve got a fan assisted oven? Did you bake these with the fan on all the way through? (It did look like the fan was on when finished baking). My convection oven has no on/off for the fan and I always bake my sourdough in Dutch oven but wondered if I could try baking in the open…
Thank you so much.
I've never baked a single bread in my entire life. This year, though, I have developed a number of serious health issues and have had to entirely change my relationship with food, in addition to maintaining a highly restrictive diet.
I think this spelt flour sourdough may be my first go a break-making.
Sorry to hear that you have developed health issues. Myself I had to change my diet for health reasons but sourdough bread stayed with no issue. "Courage" to pass over your health issues and let me know how you liked the bread!
The breads have a fantastically rustic and older country feel to it.
Thank you so much!
Hi I love how you make Bread I want to learn but I went on your page looking to see how you will make the spelt flower starter and I didn’t see it. Do you have a video-on it
For the spelt starter, I just transform it from white starter by feeding it for a few times with spelt.
Hi Hungry, I'm on to the next loaves. I'm on the 2nd rise. Have been trying to find your recipe for the starter. I'd like to try a new one. Do you have a recipe available or just the proportions. I'm so happy I found your recipe. Will let you know tomorrow how the bread looks. I'm sure it will be even better than the last.❤
Sorry for answering so late. I do not have a video but I have a post on my blog about how I made my starter: www.hungryshots.com/2014/07/white-sourdough-starter.html
Thank you so much for this video. Are you using white spelt or whole grain?
Wonderful video and beautiful loaves of bread. Do you have a video of your starter, how you made it? I notice it cleared from the jar without leaving anythnig behind. Mine is grabby, sticky and leaves a mess.
I do not have a video but I have a post since I built mine: www.hungryshots.com/2014/07/white-sourdough-starter.html
The trick with a clear jar is a small silicone spatula. I hate dirty jars and I do not like to throw away food, not even the ones on the walls of the dishes ;)
Hungry Shots, the bread came out really well. The only improvement will be when I learn to score. But the flavour was fantastic, the crumb pretty good. Will try you and other recommendations next batch and get back with the results. Thank you soooo much @HungryShots. 😍
I am so happy you liked the bread! ❤
Thank you for explaining I got that is what I do with my starter I put equal amount flour and water
Congratulation! Impressive bread. Thank´s for sharing. 🙏
Thank you very much for your beautiful words, Stephan!
I bake 100 percent spelt in a round ceramic dutch oven. The dough passes the window pane test. But when I bake the center has a denser crumb and the edges have an open crumb. What could be the issue?
Perfect job, thank you very much.can you please teach us a good corn bread
Thank you, Haleh! I put it on my list ;)
Awesome video, great step by step instructions with graphics for phase of preparing spelt sourdough. Thank you very much for posting
I want to try this at home, will the recipe change if the spelt berries are sprouted before making into flour?
If I wanted to experiment with adding honey or maple syrup, what would your recommendation be for the amount and timing of adding?
I am so happy you liked my video. I have never experimented with sprouted berries so I cannot help here. As for the honey / maple syrup it depends on how much you want to add. If it is 1-2 Tbsp you won" t see much difference in fermentation time but your oven temperature needs to get lower as it will brown faster. If you add more, the sourdough yeasts and bacteria have more sugars to eat so it should take longer to ferment.
@@HungryShots thank you! for someone who has very little experience with baking, this is a great starting point. You're the best
@1coldslice1 thank you so much!
The result is amazing. On a technical note though, I'm curious if using baking paper is justified at temperatures as high as 270 C, especially that
manufacturers recommended it be used at =
It is not a baking paper but silicone sheet resistant up to 300ºC. Even for paper I think it depends on the manufacturer. I use it for the only reason to slide it easily in the oven but it can easily be replaced by corn meal or semolina. For the normal kitchen oven I prefer it over the semolina as it is nothing to clean after the baking. For the wood fired oven I cannot use silicone sheets as the temperature is not constant and only semolina/corn meal is acceptable plus that the cleaning is not necessary afterwards.
Great video.
Glad you enjoyed it!
Thanks loved the video would like to print it out? We love spelt and can't have regular flour. Pigeon food? Spelt is healthy but I will say. the addition of 1/3 makes a delicious buttery nutty flavor. I'll definitely follow you :-)
Thank you Pauline! This was an experiment. Generally, I like to add spelt in bread but to a certain %. It gives extensibility to the dough and complements other flours in flavour.
Fresh-milled? Nice!
I wish I has a good source of grains to produce fresh-milled flour but unfortunately I do not find this easily in Belgium. Maybe one day... Until then, all my breads use flour bought. (already milled)
@@HungryShots Fresh-milled is great but harder to work with imo. Definitely requires more water & it ferments quickly. Still trying to nail it lol.
@@brendapeter446 thank you for the tips. If I will have the chance to use freshly milled flour I will for sure share my lessons learned.
Hello again :) is it OK to use a rye sourdough starter with this recipe? Or do I need to start from scratch and make a new starter with spelt?
You can easily transform your starter by using another flour to feed for 2-3 times before baking ;) No need for the hassle of doing a brand-new starter.
After baking, my loaves hadn’t risen like yours … They are very flat. I don’t know why
I followed your recipe, I’ve just changed the spelt starter with rye starter (100% hydration).
As I don’t have banneton I’ve done my second rise into a large bowl.
My first rise has lasted approximately 3h30min at 21°C. The loave has approximately doubled in size.
Have I underproof the loave ?
Do you have any idea ?
I would need to see a photo of the crumb to give you more precise indication. Try again fermenting it less, like 30 mins less. Following my recipe or any recipe by the book does not guarantee 100% success simply because flours are so different, our environments as well. Learn in time to adjust to signs of the dough. I know, this takes practice, but nobody was born knowing how to make bread, we all learn it.
for those who do not have a mixer, i should knead the dough right ?
the coil folds are to add strength to the dough but they do not replace kneading ?
replace me if i am wrong
also i do stretch and fold insted of coil folds
To minimize the kneading time I strongly suggest you make autolyse. Stretch and folds and coil folds are the same, just different methods with the same purpose, feel free to use the one you prefer. However stretch and folds and kneading are not the same things. If you do an autolyse, a kneading of 10 minutes by hand will do the job. Kneading is there to start the gluten network development, for the protein molecules to bond. Stretch and folds have a different purpose, they are done later in the process when the gluten network is already formed and what they will do is to strengthen the structure by breaking the weak connections to create new stronger bonds.
@@HungryShots i do autolyse for 4 hours and then knead the dough,
should i do coil folds/ stretch and folds when the dough is bulk fermenting or it is not beneficial?
You missed the first step; the sourdough starter. We can’t make it without the starter. Can you show us please?
Would I be able to use Old Dough, a BIGGA or a Poolish for this recipe? Thank you.
Of course you can!
Hi, can you help me troubleshoot??
I’m pretty sure I keep over-fermenting my dough. Since I made a levain first , that cuts down the time… correct? Do you ever use a levain? Today one of my doughs turned into a soupy mess around the time of the 3rd coil fold. Also I did not realize that spelt should not double in size, only increase by 1/2. I was waiting for the sample to double. Am I correct- is my issue over-fermentation?
Such tricky flour…
Does it smell sour? Flours are so different! Did you tried another brand of flour to observe the difference?
Beautiful bread.. can you make the same with 100% durum flour?
Thank you! I've done it before but not with a video and with another method (see www.hungryshots.com/2018/01/durum-sourdough-bread.html). I put it on my list to do it better this time ;) !
Great!! Thank you!!
Thank you too for the feedback!
Would hydration change if using whole spelt flower? Is your initial water a particular temperature? Do you use convection at any point? I saw the fan spinning in the oven. Thanks, am going to give a try.
Whole flours include bran and the bran needs more water and more time to hydrate. I usually heat the water for 90 second in the microwave before mixing it with flour reaching a temperature about 40ºC. To be honest I am not sure my oven knows about convection, I use the "conventional" baking from up and down in the first part of the baking and I turn on the fan assisted circulation in the last part to release the steam. Let me know how the bake went!
What does it mean starter to be 100percent hydration ??
100% hydration means that there is as much flour as water in the starter. For example, in 100g of starter at 100% hydration, there is 50g of flour and 50ml of water. When you build the starter, you start from your mother starter. So that can be 40g flour + 40ml water + 20g of mother starter (that is also kept at 100% hydration). In the end, when you make the calculations, four and water are half-half in the total quantity.
Yummy
Thank you!
i wanted to ask you if you know about whole grain spelt flour creating a bitter taste and if there is a way to mitigate it?
You can adjust the sourness of the bread but the bitterness comes with the bran I assume. Maybe sifting it can help but then is not whole spelt anymore.
@@HungryShots the bran is ground thin therefore i cannot sift it
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Was that light or whole grain????
Is actually what in French is called "demi" or half - half.
Sorry for being a litle pointy, it is well meant though, and the video is very good, really amazing.. But.. Spelt is not a cousin of wheat, it literally is a wheat, just one of the not modified as heavy for production scale. There is a lot of different wheats, not just wheat. Then there is different grasses carying other berries which is also possible to make flour from, like examplewise rye, which also has different varieties. If you stretch the focus just a tiny bit, you will discover the rices is in the same grass family even if it is not most used to make flour, and maize (corn for some ignorants) is also a variety of grass, but really a cousin, since it looks very different and have very different ways of making it usable the different ways, since it has different qualities to it. The main reason we make flour of them all together is the starch they all contain, but really only the ones with gluten is making bread without additives or synthesising it in some process. The different proteins is the key for the gluten content, contra soybeans that is not a grass, and have protein and no gluten. Soy is used as flour and ultraprocessed and processed into oblivion before using it as "vegan" and "ecological" but it can't come further from truth though. Only grasses make the nutritients we need from seed, and keep baking like this in the video, or things like soy and synthetic crap WILL take over and become your diet.
Rickhard, I really appreciate comments like yours as I do not consider myself an expert in agriculture and we all learn new things everyday. I usually make researches on the web before saying something and I am aware that sometimes the sources can be misleading. However, just for fun, I asked AI if spelt is a cousin of wheat and this is the answer I've got: "Yes, spelt (Triticum spelta) is a cousin of wheat (Triticum aestivum). Both are members of the wheat family, and spelt is actually an ancient form of wheat that was widely cultivated in Europe from the Bronze Age until medieval times. Spelt is a type of hulled wheat, meaning that the outer husk remains attached to the grain after harvesting, which can make it more difficult to process than modern wheat varieties. However, spelt has gained popularity in recent years due to its unique flavor and nutritional benefits, and it can be used in a variety of recipes including bread, pasta, and baked goods." I also asked AI at what ph I should shape my dough and told me it that 4.5 to 5 is the best frame. Sorry, at that ph, my experience tells me that the dough is way underfermented ... so any information should be humanly interpreted ;)
what is the method you use in order to determine if the bread has done proofing and is ready to bake?
I used to do the poke test but I find it extremely unreliable, also different flours act differently for example when you poke white wheat it does not behave like spelt...
Aliquot jar or ph meter.
@@HungryShots do you know what causes thick/very hard crust and how to remedy it ?
@@slingshotshooter7536 I know having 2 reasons: first is the lack of humidity during baking. For this, add more water during the oven spring and keep the oven ventilator closed. Second, it has to do with the dough composition and method itself. This second reason is much more complex, I am not sure I can predict the type of crust I am going to get when I slide the dough into the oven. Still things to learn and experiment here. But what I can tell you for sure, is if you do not like the hard crust, put a linen towel over the bread after you take it out of the oven because all the steam escaping the loaf during cooling will moist your crust.
@@HungryShots will do, i have also experienced bursting to the side and not where I slashed the loaf
Can anyone help me to convert the recipe to cups?
Although I strongly recommend using more accurate measures, here it is: 3/4 cups spelt starter, 4.5 cups spelt flour, 2.5 cups water, and 1 heap tablespoon of salt.
I have whole grain spelt and I’m thinking this must be all-purpose spelt, because mine looked and behaved quite differently.
I buy this flour from a local brand. They usually sift it half-half, to still keep some bran inside.
Great video, thanks alot. Few questions. How essential is it that the hydration is on 58,5% and not 70% like with wheat flower, and the starter is at 18%
and not 20% again like with wheat flower? And what type of spelt flower do you use? 630, 1050 or some of one of them and some wholegrain spelt flower?
Can`t wait to try it though cause im really struggeling with pure spelt flower. It always "flattens" out and end up looking like a UFO or something...
Thank you! The hydration is 62% (as you need to include the water from the starter) and is important for getting a self standing loaf. Spelt does not like too much water and, as gluten is weak, it won't help forming the structure either. The % of the starter inside is not having a big impact, you may put more or less, it will rise faster or slower. The flour I used is this one: fic.colruytgroup.com/productinfo/fr/algc/3298284 and unfortunately I do not have more details on the package. If you are making it at 70% hydration, reduce the hydration.
@@HungryShots Tried it the other day and it work out perfectly😀
Descaled it to my size of loaf, but still used 58,5% water and then 20% starter.
Used 35% 630 speltflower, 35% 1050 speltflower and then 30 % Fullgrain Kamut flower, and it really turned
out incredible. Thank you so much, gonna make another one again tomorrow.
@@Bourinho1 I am so happy that you tried the recipe and you succeeded. Sometimes changing one variable can make a big difference.
I envy how much counter space you have lol
Ha ha! It is a table that I saved from burning. It became my "studio" table in my living room. But I fully agree with you, I struggle to keep my kitchen boards free of clutter to be able to cook or bake with pleasure.
This is an amazing video 😃, but I really wish you would talk...it's hard to follow the useful info you put on the screen, as well as your technique! I have been pausing and going back and forth....Also, a quieter music perhaps, please? Again this is a lovely loaf, thanks for doing the video! The written recipe and the diagrams are amazing! 🙏
This is very useful comment for me, and for sure I'll take your advice into account. I made few videos with voice over but felt I was saying less then I wanted to transmit in a 10-15mins video, but maybe I should make them longer. As for the music, point taken.
@@HungryShots Thanks very much, 😃and thanks for sharing your knowledge! 🙏
My.god, this is endless
Beautiful bread....but that music is toooo much! 😮
I changed my style, now I speak, so you'll hear my voice and the music in the background. Thank you for the feedback, it means that I made an improvement ;)
My oven only goes up to 250C!
250 can work as well!
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Wonderful instructive video! The music is horribly distracting though. 😢 Have to mute.
Everything but the music was great. I had to turn that down. Good job on the bread.
Thank you! Difficult to find good music, I know, but I'll try to improve.
Very informative video but I really could have done without the loud music so I turned off the sound.
Beautiful bread 😍. It looks delicious 😋 . Thank you so much for sharing❤️. I would love to see the same recipe done with Einkorn flour. I personally don’t think spelt is healthy… it’s pigeon food 😁.
Thank you very much! I will try in the future with einkorn too, not very easy to find a good source for this flour here. I am not convinced either that spelt is healthier than wheat, that's why, when studies contradicts themselves, you better take the information with a grain of salt :)
Pretty loaves, but a lot of work.
100% spelt white not wholemeal spelt.
Indeed, it is white spelt.
OMG! The music is such a turn-off. I will not ever come back to this channel ever again.
I do not have a music channel here but a sourdough bread one. It is your easy option to cut the sound of a video, as well to return to my channel.
I am already tired …🙈
you don't even give measurements.