Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.
Thank you Elly! You’ve really helped with my sourdough bread baking. This is a straightforward method that I’ll be trying on my next bake. That’s a really beautiful loaf!
Hello Elly, just want to say Thank You! I have been trying to make a 100% wholegrain sourdough in a bread pan for quite a while since getting my MockMill without luck until now! Your recipe and method is Fantastic! So grateful to you. God Bless! I wish I could send a picture of it lol I’m kind of proud lol
First Elly I liked that your opening greeting was "Hello Folks" and NOT.... HI Guys which infuriates me. Then the ease with which you trotted through your lucid explanations and easy way demonstrations provided a highly satisfying result.
I baked this today and am very happy with it, even though I over-proofed it. So I didn't get the ovenspring I'd hoped for but the crumb is open and soft. I was reluctant to try a spelt bread with 85% hydration, but in fact it was just right and relatively easy to handle. I ended up having to proof in a banneton and bake in a clay baker, but the result looks a lot like yours in terms of the crumb and "squeeze" factor. Thanks so much for the video and recipe!
Yes indeed! You've helped me so much too! I thought for a while that I couldn't get a light and fluffy sourdough loaf with fresh milled flour. But that all changed when I found you. Thanks Elly! And God bless you and your family
Hi Elly. I really enjoyed the video. In my VERY short time of baking sourdough🍞 bread this is exactly what I have gravitated to.... 100% Mockmill stoneground Spelt in a bread pan! I have 3 questions for you. 1. If you dropped a little bit of starter that is in your fridge in water, would it float? Just wondering how important, if at all, that is? 2. Lol🤣I seriously can not remember the other two questions but I know I DID have 3!! Thank you.
Oh Tammy, your comment just gave me a big belly laugh! You're very funny. The float test is not important at all in my opinion. Not all starters (depending on how they are made, what they are made of, their density, age etc.) will pass the float test, but it doesn't mean they are not nice and strong! Whole grain starters are less likely to pass the test. I think it's an unreliable test personally and never bother with it. Let me know if you remember the other two questions!!! :) I would love to use this in a Q&A video. Thanks for asking!!
@@ellyswholegrainsourdough I just remembered #2!! Have you ever sprouted your spelt or Wheat grain, dehydrated it then made flour and bread? I have only been making bread for weeks and only had my mockmill for about 2 weeks. I did sprout my spelt and made flour and bread but it turned out very dense but still tasted good. I want to keep experimenting with it ❤️. I KNOW the next question was not one I was going to ask but I am wondering how I know if I used too little or too much water?? Do you look at the finished product to tell? Thank you.
OK!!! This recipe video came at the perfect time! Thank you!! Thank you!! I started the process on Sunday and cooked it early Monday morning. I followed the recipe just as you showed using spelt home milled in the first loaf and sprouted and dehydrated fresh ground in the second. In both I used 140 grams of starter. I used the same type bread pans. The only difference besides sprouted and not sprouted was I cooked the not sprouted first and then the sprouted because I just have one Dutch oven. They both came out BEAUTIFULLY!! BUT..... the sprouted had way more oven spring and rose up more!! Incredible!! By far the best recipe ever.... In my short but very focused experience!! This will be the one I use each weekend and I think I will put in the extra effort to sprout it first!! Thank you again! (Wish you could see the picture!)
Oh that's wonderful Tammy! I've never sprouted my grain (it's a bit more bother than I'm up for) but I have heard it makes wonderful bread! Sprouted flours aren't really a thing here, I've never seen them in a shop. Maybe one day we'll catch up! SO happy for you and your beautiful bakes. Lovely!
@@tammycraine7493 Thank you for posting your results of your sprouted/non-sprouted loaves. I, like Elly, have not tried it in bread, but the chickens LOVE sprouted grains!!! Thanks for sharing.
HI Elly, hope all is will with you and your family, I love ❤️ this bread I will make it soon when it’s cooler in Canada 🇨🇦 it’s too hot to put the oven on but I just wanted to say that it ;looks like a pair of lips or a mouth the split in the bread 🥯 Take care and thanks for the lovely recipe ! 🤗
Thanks Antionette, yes sometimes the bursting loaves look like that. You can score them if you prefer a neater break. Hope the weather cools off for you soon!
I baked my first spelt sourdough loaf, of which I also made the starter. It was a low hydration for beginners. I have trouble digesting wheat bread. The loaf I made was very heavy. Nice flavour but really thick crust and dense. I will try your recipe today and let you know how it goes. Have you ever added honey or sugar to your starter? If so what is the advantage please. Thank you for your great video. I really loved seeing an Ozzie on here.
Hi, thanks for your question and comment. I wish you good luck with my recipes! You don't need to add honey or sugar to your starter, all the culture needs are the complex carbohydrates/energy in the flour.
Yes you might need to bake longer, depending on the shape of the pan. Fermentation time can be different with larger batches of dough too - they will warm and cool more slowly than small dough portions.
I have stretched and folded several times, and the dough is stretchy and seems nice, but is very wet still. I am not getting to the gassy, tension, shape-able stage I don't think. It is not sticky, but wet and not much structure. I milled fresh spelt grains in my Mockmill right before as you did, and followed the recipe. I am not sure what I have done/not done that caused this. Should I just put in the fridge as is and shape when it seems ok to do so (hopefully)? Thank you
What a beautiful loaf Elly! I love spelt and use it as part of all of my loaves. I haven't done an autolyse in the longest time because I've been doing a modified respectus panis and feel like the flour has plenty of time to hydrate, but maybe I need to do an experiment ;-) I'm also really interested in trying a yudane. I need to make lots of soups so my family will go through the bread quickly, LOL! I love your hair too, so cute!
Aww thanks Cheryl! I really loved the RP method when I tried it a few times, I'm definitely going back to that at some stage. Definitely worth a video or two! How do you modify the method? I used a modified method too, with about 5% starter I think, worked really well. I've neve heard of Yudane, must look that up. If you ever want to catch up and talk about WGSD, feel free to get in touch via email elly@ellyseveryday.com Hope you are well :)
Aha yes, I know that feeling! Wish I had the variety of grain you have. Maybe one day... I found the RP bland too! It's nice with a bit more salt. I found it very mild sour-wise, which I like. I'm working my way though a giant bag of rye, but it's not my favourite either. Got one going today with caraway and cumin seeds milled in :)
This bread looks amazing! My loaf is in the BF stage now and can’t wait to bake and eat it! Could you please share a link for the toaster you are using?
@@ellyswholegrainsourdough thank you …you made my day by replying to my message! My bread turned out amazing and I have another one of you 50-50 freshly milled whole wheat and AP flour bread in cold retard stage in the fridge. Can’t wait to bake it tomorrow 😊
Hi Kim, no I just use whatever starter I have on hand. Mostly I feed mine with whole wheat flour. This is how I make a sourdough starter: ua-cam.com/video/d36SVZj7TuI/v-deo.html
I have been introducing and mixing spelt flour with my normal flour for my sourdough and YES have been using your technique EVERY time and EVERY time it works. So will need to buy me some more Spelt to try THIS bread....tfs and I bet it was yummo and hope you were high and dry during the rains
I made this dough and put it in the fridge in a bread pan. It is a very high hydration dough. My stoneground wholemeal Spelt flour was not home-milled so I used 15ml less water. The dough looked similar to yours until I tried to shape it. There was no way I could have rolled it out, or rolled it up. It was far too wet and sticky. I have read the comments and other people had the same experience - a formless sticky mass. However, my loaf came out really well. I inverted another bread pan on top of the pan I baked it in, and just took it off for 10 minutes. My loaf has a lovely shiny brown top crust.
Ooh lovely! I wonder if it got a bit overfermented? That can be the other cause (aside from too much water) of very sticky dough that won't hold its shape. You may want to try a lot less water next time - even 50-100g less!
I used mostly white spelt flour and after 4 stretch and folds it was really sticky and floppy. What happened and how should I do it differently. I followed the recipe. Thanks 😊
White spelt flour is very different to whole (especially freshly milled) spelt flour, it won't have much or any of the bran and germ in it, which give a lot of nutrition and also absorb a lot more water! Definitely use less water for refined/white spelt flour.
@@ellyswholegrainsourdough thank you, just baked it today and it rose well, is a bit moist and crumpet-like so will probably be nice toasted. Will try less water next time. Been told by my dietitian to eat less fibre for my IBS otherwise I’d be making whole meal.
Thank you once again. I found you youtube a long time ago, and followed your recipe for making sourdough starter with pineapple juice. Still going strong 18 months later. I paid a minor fortune for spelt flour a few days ago to make this bread using the eau bassinage method--new to me. Golly, I love the spelt flour to work with and to eat, I found out. So, I have just ordered a Mockmill using your discount. Not available until the end of June, but OK about that. Over time, I will save the minor fortune by buying the whole grain ($10 for 5 pounds vs $35 for 5 pounds!). I used the eau bassinage method again making seeded sourdough bread (James Morton, who was on the Great British Baking Show, and it came out so very well, better than before.)Thank you so many times for the help you have given me since December 2020, pandemic times. Maria in New Jersey, USA
I think your video will help me love working with my spelt flour again. Seems a very sticky dough so dense in the bake. I also live using a loaf pan.. I am going to use your recipie. Thank you! 🥰
Looks awesome Elly! Defs going to give this method a try soon. I’ve been even too lazy to stretch and fold lately (results are still very yummy) but want to try something different so you’ve inspired me to give this a go. Love your vids. Keep up the great work x
Hi Elly. I made this 100% whole-wheat sourdough bread in a tin and it is the best loaf ever. Very easy to make and the loaf of bread turned out beautifully - the texture and the flavour were incredible. Thank you Loved watching your video and I love this recipe. 🦋 Delia
big jump in hydration from your boule recipe - 70% to 85% - wow! Love it! Also interesting how you didn't really stretch & fold at all with the boule???? You don't follow any rules but all your breads come out amazing lol! Do you have magical powers?!
Thanks Brenda. I like to show all the variations on techniques, and break the rules on purpose, just to show people that it doesn't need to be made so complicated! I am no magician, but I've got a lot of experience. My favourite way to make bread is to 'wing it' with virtually no recipe. It helps to have a feel for it :)
Hi, I thank you every time I make bread, Elly. Instead of refrigerating, can I just let it rise at room temp until it seems to have risen enough. I read somewhere that with spelt, you don’t want to go double-just 1 and half times (?). Your thoughts please? Maria
Thanks Maria, that's nice to hear. Yes, you can definitely proof this at room temperature. Just wait until it is about 1.5 times its original size. That should do quite well :)
Thank you, Elly! I made it and it was my best bread, although I'm doing it for years! I wonder if I can use the same recipe for khorasan grains instead of spelt?
Favor: please add http etc to the front of your recipe link. I cannot copy the text and it is not clickable. Would love to be able to print and follow along! 🙏🏼❤️
Hello Elly and thanks.. Mum and I are learning this and just curious if you or anyone can tell us.. Just before we were getting it ready for the fridge… we found it sticky to not only get out of the bowl but trying to get it off the bench too was painful… even with the light amount of rice flour used.. Odd that extra moisture due to using a stainless bowl… or maybe leaving it too long after the 4 set of folds … or maybe something else? Its consistency was better but it would not hold the same and roll the same as yours as it would stick too much to my hands. Any help would be most grateful. Thank you
Could be many things, but usually for beginners it's overfermentation. This guide should help www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough?rq=tips
I tried this recipe and my dough never was shapeable. It stayed that shaggy/sticky kind of texture. I milled my own spelt. I did about 6 or 7 stretch and folds that were 30 minutes apart, then was worried about over prooving so i just kind of flopped it into the bread pan for the cold retard. What would you recommend to help with this next time? I usually do 100 percent wheat, use your method, and have no problems getting the structure to develop.
Hmm, sounds like your spelt is a bit different to mine. There's lots of variation in whole grain crops grown around the world. Perhaps try with less water?
I'm guessing once upon a time we wouldn't have proofed it in the fridge, how would we approach then? Proof at room temperature a few times instead? And also, in my early days I was just winging it a bit, occasionally left loaf to ferment for a long time, but I ended up quite liking the strong flavour, what do you think are the issues with over-fermenting? Thank you, great content
No, they are quite different. Spelt is extremely smooth, glossy and forms gluten well, but it's very stretchy and not so elastic. Kamut is less familiar to me but not as extensible I don't think. This kind of test will tell you the differences ua-cam.com/video/J1jRYaALS8s/v-deo.html
@@ellyswholegrainsourdough Mine did seem wetter than yours looked, so I'm wondering if I should reduce the amount of water a bit. Greetings from Catalonia!
That's great Moj, have fun! A small amount more won't make much difference, unless it's very old and sour (been in the fridge too long). The main factor for sourness I find is the temperature of the fermentation - warm temps give me sour breads, especially if the final proof is warm.
I am a complete beginner and want to make a spelt loaf. Is this the easiest recipe you know of? I would love one that didn't need folds every x amount of minutes as I have never done that before.
If you have a mixer you could machine mix it instead of doing folds, or leave the folds/mixing out altogether. All of the recipes on my channel are easy. I can't be fussed with anything else :)
@@ellyswholegrainsourdough would your wholegrain seedy bread be really good for someone's first ever sour dough loaf? My biggest concern is I won't get the water ratio right etc more than it won't rise! Your breads look amazing! Really great how you also want to help people because the whole process can be so daunting to even get a starter active.
Hi there. I'm really looking forward to trying this out! May I ask, what if I was to do the final rise on the Bench? Would I need to change the why the 1st rise is done? I'm looking to start it in the morning around 10am, so I'm wondering if that would give me enough time to have the loaf baked by nighttime. Btw, rookie Baker here :) Thank you
Hi, yes you can totally do it in one day! Depends on your climate/temperatures/season. In cold weather or cool kitchen, you may want to start before 10am to have it ready by night time.
@@ellyswholegrainsourdough thank you for your reply! I realise there is much to consider when it comes to the variables in environment etc. just wondering if there was a ball park time to do its final proof or there was a way to test it? I did make two loafs just before you messaged and they came out okay. Probably to much hydration, it seemed too moist, and noticed it did rise like yours, maybe that was due to to much hydration? Thank you for you help. We do love the flavour of the bread. Though we toasted it.. but it was still very good.
Hi, yes my recipes are quite highly hydrated, partially because I like them that way, and also my Australian flours are super thirsty! Just reduce the water for your flours, adjustments will always be needed. The ball park times for the first ferment for me are about 3-4 hours in summer, and anywhere between 8-12 hours in winter. The best thing though is to watch the dough. When it's risen to about 1.5 - 2 times its original size, and is looking a bit bubbly underneath (even subtly), then you can move on to shaping.
@@ellyswholegrainsourdough sorry, meant that my bread DIDN'T rise like your. Ah okay, I'm having a go again today. And when you say shaping after it has risen to almost double, that's when you shape and put in the tin right?
Actually.. Just a thought. My starter which is 100% organic whole grain spelt is less than a month old. Maybe the reason it's not rising a lot is due to the youth of the starter?? I don't use it alot, so maybe it's not maturing very fast. When I feed it, it gets close to double, but takes about 6hours or more, depending on temp.
I LOVE bubbles, in bread AND soap (lather);)! Glad you added brought it to our attention. And, like you, I have heard that sound in doughs past, but grew accustom to it, without giving it much thought. Eye of Sauron!HaHa You ARE mad!!! Lol Now I'll be thinking the same!
I just made a spelt/Einkorn loaf. 500g flour, 9 g salt, 50g starter, 350g water. I mixed it up last night and let it proof at room temp.It looked pretty good but this morning it was so wet I couldn't shape it. I tried folding it on my bread board with some flour and no luck. I put it into my basket and let it set for an hour then dumped it out on parchment paper. It was so wet it just fell like a fat pancake. I baked it covered with steam for 30 mins, uncovered for 20 min (425 degrees) I was very dense and heavy. I used white spelt (already ground) and white Einkorn also already ground. Any ideas how I can fix this?
Hi, sorry to hear this! Is it summer where you are by any chance? It sounds to me like the dough overfermented. This page and video discusses why this is such an issue with WG sourdough. They overferment a lot faster than refined flour doughs, so overnight was probably too long www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough
Hi sent over to you from Fiona in the Kitchen to check out how to make bread starter. Thank you for the very informative video , I’ve never made starter before, it’s quite the process but I’ll be trying it . Thanks have a great day !
Oh that's wonderful! Thank you. Did you see my video for how to make the starter? I have written instructions here too which are helpful www.ellyseveryday.com/how-to-make-a-sourdough-starter Once you have it made, you'll have it forever (mine is 13 years old this year).
Hi Elly! This bread was delicious. The only problem I had is that it wasn't golden brown like yours. Is it because I used a more lightweight covered pan to cook it in? (I used a Granite Ware roaster pan.) I tried cooking it uncovered the last 10 minutes to see if it would help, but it didn't.
Thank you for your easy to follow directions and video. I learned so much. I’m trying to eat more healthily. I have RA and am trying to do all I can to minimize the effects. So my bread came out well pretty well, inside is slightly doughy so I’ll bake it longer next time. The starter I used was part bread flour since I only now found you and spelt flour. I used a glass loaf pan, also my Dutch oven is round not oval so the pan didn’t sit on the bottom. I’m looking for new pans your size but I can’t afford those I see so far. I have a pizza stone. Would it work to put the pan on it? I guess I don’t know why you put the pan in a Dutch oven… Any advice?
I only put the pan inside the pot to trap the steam. There are many ways to do it. This old video on my first channel might give you some ideas ua-cam.com/video/3oyiuGYrdNQ/v-deo.html Glass pans need a lot longer time baking, could explain why your bread was doughy?
Hi Elly, thank you very much for your information! I was wondering if you were ever afraid that your bread tin would get damaged, as it is taken from the cold fridge to the hot oven. Especially if you use one of your glass forms.
Great video. I wonder if it would be possible to insert a link to "Print Recipe" I think it would be very handy for your viewers. Thank you for your consideration.
Hello, this might sound silly as I’m very new to the whole sourdough bread making journey, but how do you make a starter? Do you make it with the spelt flour or you buy it online? Thank you
Hi, great question! They are very easy to make yourself. These videos will explain: Make ANY TYPE of sourdough starter with one easy process ua-cam.com/video/d36SVZj7TuI/v-deo.html Sourdough starter easy fridge maintenance ua-cam.com/video/MifPNIYe4dU/v-deo.html
Hi.. thanks for the video. I’m new in this and haven’t bake my bread yet, only made a starter🎉. Can i use a gluten free starter for this recipe? I live in a tropical climate so it’s always summer and hot, do the 1 hour autolyse etc count for me or less?
Hi, yes you could try a GF starter but the results may not be the same. Yes I'd do the autolyse the same but use cold water and try to keep your dough in a cool spot if you can.
I didn’t know you could put the dough into the oven straight from the refrigerator. I have been letting mine go room temperature for soo many years. No more wasting time for me, from refrigerator to oven from now on.
Thank you Elly for this video and recipe! I don't know what I'm doing wrong. I've tried five different recipes for spelt sourdough with local organic spelt here in Ontario Canada and my dough always seems to fall apart when I get to the shaping stage. I tried your method here and all looked good, the dough was very close to the consistency of yours until I tried to shape it. I did three sets of stretch and folds, spaced 30 minutes apart and it was building strength nicely. I waited another 30 minutes and then tried to shape it. It came out of the bowl fine, but after some pulls like you're doing here it just became a sticky, formless mess, which is where it always seems to unravel for me. Are the gluten bonds more delicate with spelt or something? Am I breaking it down with the shaping? I've watched a few regular wheat sourdough videos where they are working the dough for a long time to shape it and build surface tension, but the more I work it, the worse it seems to get. I was just using my hands and rolling it like you're doing but then I tried my bench knife to see if I could get tension again, but no luck. I've just left it for now, but I'm wondering if I should knead it at this point. I started off my sourdough bread experiments using 50% organic wheat and 50% spelt but I've had the same issue every time. I've tried using less water, different hydration starters etc., but I'm hitting a wall! The best luck I had was with a kneaded dough, but it was so dense and dry I had to make it into croutons. Anything other suggestions? Thanks very much for any input or insights!
Hi, it sounds like it's being overfermented to me! This video talk will help a lot I think: My best tips for 100% Whole Grain Sourdough Baking ua-cam.com/video/ifvegcKDEkk/v-deo.html
@@ellyswholegrainsourdough Okay, that's what I was wondering. I've played around with the timing a bit but I'm just figuring all of this out so I really don't know what the hell I'm doing..haha. I'll go watch your video. Thank you so much!
Hi Elly, I've had great success with this loaf, but have a question regarding hydration because I would like to add 1/2cup sunflower/pumpkin seed mix, plus 10g Psyllium Husk and 10g Ground Flax Seeds. Would water of around 530g be enough, or too much? Many thanks 😊
You may need more than that Tessa, but it's hard to say! I don't know how much by volume those amounts are, so it's hard for me to imagine. Just experiment and add more water if you think it needs it. Psyllium and flax absorb a lot! Not sure why you'd need them for this bread, to be honest?
Thanks Elly, I'll do that. I'm trying to add more Fibre to my bread because I'm diabetic. I soaked the psyllium etc as in your gel process and had a very successful loaf that was still fresh enough to eat 3 days later, but wanted to know if my calculation for water is right. I will keep experimenting and let you know when I hit the magic number.
Hi Elly. I love your videos and the ease and simplicity yet the health aspect in each of them. I’ve started following you and watching more of your videos. Just wanted to ask you where do you get your spelt grain from. I live on the Gold Coast band all the online sources charge so much for shipping. Hope you can help me. Thanks again for all your sharing.
Wonderful video! Would organic sprouted spelt flour work? The ingredients says organic sprouted spelt kernels. Doesn’t say how it was grounded but it comes grounded already.
This looks really wonderful and I love spelt, but just wondering if you have a recipe for 50:50 white and whole spelt? Or, could I just use this recipe? Thank you.
Hi Rosa, I would use this kind of recipe for 50-50 spelt and white wheat flour ua-cam.com/video/XTHj3E2xlKI/v-deo.html (on my original channel). You may need to reduce the water level though, and bake it in a tin if you prefer that. Or you could use this recipe as well, but you'll need less water :)
Thank you for your videos. They are well put together. I'm new to sourdough & have managed to keep a starter going the last couple of weeks, but it is one based on rye flour. The first bread I attempted was a full rye loaf which didn't come out great. I would like to try your method with spelt, but I am wondering if it is ok to use a rye starter instead of a whole wheat or whole spelt starter.
Hi iya, welcome to sourdough baking! Yes, you can definitely use a rye starter with any kind of whole grain sourdough bread. In fact, many bakers prefer a rye starter for the flavour. I would too, but I am averse to the sticky consistency. Best of luck for your bakes!
@@ellyswholegrainsourdough Thank you for the reply. I did try it, was going ok until the shaping. Still have a lot to learn, especially about handling dough, temperatures & timings. Thanks & all the best,
Another one to try. I love the container that you put your loaf into the fridge in. I need to find one. With my free form loaves I have my little 3 quart dutch oven to bake it in, I don't have one for loaf pans. Can I put ice cubes in something to create the steam? I've heard of people doing that. Does it work as well?
Thanks for your comment, glad you enjoyed it. The container is a vegetable container for the fridge! I found it in a charity shop, works great for the bread. Yes you can totally use ice cubes to create steam, but if you have a hot, well sealed baking pot then you don't really need extra. Sometimes I spray a bit of water in there, but the loaf itself usually has enough moisture.
@@ellyswholegrainsourdough Have you done this free form before? I know you have a recipe where you do it that way, but will this recipe work free form? I'm still new enough at this that I'm not brave enough to just try it.
Yes this would work quite well free form, you could reduce the water a bit though I'd say. I made this video for a 100% spelt free form loaf, it's great too! ua-cam.com/video/YMjBjcM66I0/v-deo.html
Thank you so much for this recipe Elly!! I don't have a large enough pot to put the tin in. What temperature would you set the oven to if I were to bake it just in the tin instead of in the pot please? I like the shape of your bread, much easier to cut than a round loaf of bread ;)
Hello, Elly, I guess it’s good night for you in Australia, Thank you for answering my question so quickly. You know I did I added more whole wheat flour because I thought it was too liquid and it raised up but it went down again but not all the way. 😆 Thanks again for your help and looking forward for more delicious recipes 🤗 🥰
Ah yes, I was going to suggest adding more flour if you want it to be 'taller', but it really doesn't matter. The thicker your starter the more height it will gain and keep, but there's really no issue with the bubbles popping out of a more liquid starter, all the good yeasts and bacterias are still in there! Glad you're having fun with it :)
Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill
Thanks for watching, please see the video description for more information and links.
Thank you Elly! You’ve really helped with my sourdough bread baking. This is a straightforward method that I’ll be trying on my next bake. That’s a really beautiful loaf!
That's awesome Ronda, you're welcome!
I could hear the bubbles too :). Thank you Elly!
Oh that's good Leslie, I turned the volume up on them as much as I could. I didn't realise it was even a trick I used until I made this video :)
Hello Elly, just want to say Thank You! I have been trying to make a 100% wholegrain sourdough in a bread pan for quite a while since getting my MockMill without luck until now! Your recipe and method is Fantastic! So grateful to you. God Bless! I wish I could send a picture of it lol I’m kind of proud lol
That's wonderful Connie, thank you!
From now on, in my house, this bread (or any pan loaf with oven spring like that) will be known as Eye of Sauron Bread 😄
Hehe. Love it :)
First Elly I liked that your opening greeting was "Hello Folks" and NOT.... HI Guys which infuriates me.
Then the ease with which you trotted through your lucid explanations and easy way demonstrations provided a highly satisfying result.
Lovely, thank you!
I baked this today and am very happy with it, even though I over-proofed it. So I didn't get the ovenspring I'd hoped for but the crumb is open and soft. I was reluctant to try a spelt bread with 85% hydration, but in fact it was just right and relatively easy to handle. I ended up having to proof in a banneton and bake in a clay baker, but the result looks a lot like yours in terms of the crumb and "squeeze" factor. Thanks so much for the video and recipe!
Ooh, that's great Arlo. Your bread sounds yum!
Yes indeed! You've helped me so much too! I thought for a while that I couldn't get a light and fluffy sourdough loaf with fresh milled flour. But that all changed when I found you. Thanks Elly! And God bless you and your family
That's brilliant Micah, you're welcome!
Looks delicious 😋 perfect 😍
Can totally hear the bubbles (at 4:30) 😃
Excellent!
Hi Elly. I really enjoyed the video. In my VERY short time of baking sourdough🍞 bread this is exactly what I have gravitated to.... 100% Mockmill stoneground Spelt in a bread pan! I have 3 questions for you.
1. If you dropped a little bit of starter that is in your fridge in water, would it float? Just wondering how important, if at all, that is?
2. Lol🤣I seriously can not remember the other two questions but I know I DID have 3!! Thank you.
Oh Tammy, your comment just gave me a big belly laugh! You're very funny.
The float test is not important at all in my opinion. Not all starters (depending on how they are made, what they are made of, their density, age etc.) will pass the float test, but it doesn't mean they are not nice and strong! Whole grain starters are less likely to pass the test. I think it's an unreliable test personally and never bother with it. Let me know if you remember the other two questions!!! :)
I would love to use this in a Q&A video. Thanks for asking!!
@@ellyswholegrainsourdough I just remembered #2!! Have you ever sprouted your spelt or Wheat grain, dehydrated it then made flour and bread? I have only been making bread for weeks and only had my mockmill for about 2 weeks. I did sprout my spelt and made flour and bread but it turned out very dense but still tasted good. I want to keep experimenting with it ❤️. I KNOW the next question was not one I was going to ask but I am wondering how I know if I used too little or too much water?? Do you look at the finished product to tell? Thank you.
OK!!! This recipe video came at the perfect time! Thank you!! Thank you!! I started the process on Sunday and cooked it early Monday morning. I followed the recipe just as you showed using spelt home milled in the first loaf and sprouted and dehydrated fresh ground in the second. In both I used 140 grams of starter. I used the same type bread pans. The only difference besides sprouted and not sprouted was I cooked the not sprouted first and then the sprouted because I just have one Dutch oven. They both came out BEAUTIFULLY!! BUT..... the sprouted had way more oven spring and rose up more!! Incredible!! By far the best recipe ever.... In my short but very focused experience!! This will be the one I use each weekend and I think I will put in the extra effort to sprout it first!! Thank you again! (Wish you could see the picture!)
Oh that's wonderful Tammy! I've never sprouted my grain (it's a bit more bother than I'm up for) but I have heard it makes wonderful bread! Sprouted flours aren't really a thing here, I've never seen them in a shop. Maybe one day we'll catch up! SO happy for you and your beautiful bakes. Lovely!
@@tammycraine7493 Thank you for posting your results of your sprouted/non-sprouted loaves. I, like Elly, have not tried it in bread, but the chickens LOVE sprouted grains!!! Thanks for sharing.
HI Elly, hope all is will with you and your family, I love ❤️ this bread I will make it soon when it’s cooler in Canada 🇨🇦 it’s too hot to put the oven on but I just wanted to say that it ;looks like a pair of lips or a mouth the split in the bread 🥯 Take care and thanks for the lovely recipe ! 🤗
Thanks Antionette, yes sometimes the bursting loaves look like that. You can score them if you prefer a neater break. Hope the weather cools off for you soon!
Beautiful.
Thank you Brigitte :)
Is a supercook setting on your stove the same as convention?
It's a combination of convection plus fan. Heats the oven very fast!
Would you pls consider making a 100% Khorasan wheat bread? I tried it once, but I think I messed up the hydration.....
Oh yes, I could try that. I have a small amount of khorasan grain left - it's a bit hard to get at the moment. Thanks for the suggestion :)
So would there be any difference in crumb and texture if you added some oil?
Yes, the crumb would be tighter but a bit softer in terms of mouthfeel.
I baked my first spelt sourdough loaf, of which I also made the starter. It was a low hydration for beginners. I have trouble digesting wheat bread. The loaf I made was very heavy. Nice flavour but really thick crust and dense. I will try your recipe today and let you know how it goes. Have you ever added honey or sugar to your starter? If so what is the advantage please. Thank you for your great video. I really loved seeing an Ozzie on here.
Hi, thanks for your question and comment. I wish you good luck with my recipes! You don't need to add honey or sugar to your starter, all the culture needs are the complex carbohydrates/energy in the flour.
If I double the recipe for a 2 litre tin , would there be anything else to consider Elly. ? Bake time?
Yes you might need to bake longer, depending on the shape of the pan. Fermentation time can be different with larger batches of dough too - they will warm and cool more slowly than small dough portions.
Thank you, I’d better make notes 😬
Hi Elly can I bake this in round bread pan🙏
Yes sure! That would be very nice I think.
I have stretched and folded several times, and the dough is stretchy and seems nice, but is very wet still. I am not getting to the gassy, tension, shape-able stage I don't think. It is not sticky, but wet and not much structure. I milled fresh spelt grains in my Mockmill right before as you did, and followed the recipe. I am not sure what I have done/not done that caused this. Should I just put in the fridge as is and shape when it seems ok to do so (hopefully)? Thank you
Hi Connie, I just replied to your email :)
What a beautiful loaf Elly! I love spelt and use it as part of all of my loaves. I haven't done an autolyse in the longest time because I've been doing a modified respectus panis and feel like the flour has plenty of time to hydrate, but maybe I need to do an experiment ;-) I'm also really interested in trying a yudane. I need to make lots of soups so my family will go through the bread quickly, LOL! I love your hair too, so cute!
Aww thanks Cheryl! I really loved the RP method when I tried it a few times, I'm definitely going back to that at some stage. Definitely worth a video or two! How do you modify the method? I used a modified method too, with about 5% starter I think, worked really well. I've neve heard of Yudane, must look that up. If you ever want to catch up and talk about WGSD, feel free to get in touch via email elly@ellyseveryday.com Hope you are well :)
@@ellyswholegrainsourdough I’d love to catch up
Aha yes, I know that feeling! Wish I had the variety of grain you have. Maybe one day... I found the RP bland too! It's nice with a bit more salt. I found it very mild sour-wise, which I like. I'm working my way though a giant bag of rye, but it's not my favourite either. Got one going today with caraway and cumin seeds milled in :)
@@ellyswholegrainsourdough I just sent you an email :-)
This bread looks amazing! My loaf is in the BF stage now and can’t wait to bake and eat it! Could you please share a link for the toaster you are using?
Hi Swati, that's exciting! Hope you enjoy it. I don't have a link for the toaster, I bought it years ago. It's a Breville.
@@ellyswholegrainsourdough …..I actually meant to ask you about the Roaster ( roasting pan you use for baking the bread) not toaster 😄!
Oh I see! It's a Baccarat brand. Can't find them anymore unfortunately. Cast aluminium - very light and fast conducting for even heat.
@@ellyswholegrainsourdough thank you …you made my day by replying to my message! My bread turned out amazing and I have another one of you 50-50 freshly milled whole wheat and AP flour bread in cold retard stage in the fridge. Can’t wait to bake it tomorrow 😊
I love that you're enjoying it so much Swati!! Great work.
Do you use a spelt starter and if so do you have a link to your starter and how you do it?
Hi Kim, no I just use whatever starter I have on hand. Mostly I feed mine with whole wheat flour. This is how I make a sourdough starter: ua-cam.com/video/d36SVZj7TuI/v-deo.html
@@ellyswholegrainsourdough tyvm 😊💞
Elly do you think we can use honey w this recipe?
Yeah sure, it will speed up the fermentation a bit though, and you'll get a different texture, but if you like it, go for it!
After take the looked that video , I want to eat that immediately .
Mmm, it's good bread.
❤❤❤
Superb 😊
Thanks 🤗
Thank you so much for such a simple direction of a wonderful recipe, I made it and it’s the best tasting whole grain bread.
❤🙏
That made my day. Thank you!
I have been introducing and mixing spelt flour with my normal flour for my sourdough and YES have been using your technique EVERY time and EVERY time it works. So will need to buy me some more Spelt to try THIS bread....tfs and I bet it was yummo and hope you were high and dry during the rains
Thank you, yes you should go for it and try this out! We are high and dry here thankfully. Difficult time for many others though.
Great easy to understand step by step instructions. Thank you.
I made this dough and put it in the fridge in a bread pan. It is a very high hydration dough. My stoneground wholemeal Spelt flour was not home-milled so I used 15ml less water. The dough looked similar to yours until I tried to shape it. There was no way I could have rolled it out, or rolled it up. It was far too wet and sticky. I have read the comments and other people had the same experience - a formless sticky mass. However, my loaf came out really well. I inverted another bread pan on top of the pan I baked it in, and just took it off for 10 minutes. My loaf has a lovely shiny brown top crust.
Ooh lovely! I wonder if it got a bit overfermented? That can be the other cause (aside from too much water) of very sticky dough that won't hold its shape. You may want to try a lot less water next time - even 50-100g less!
Oh wow 😘 going to try this at the wkend.
Thank you Sweetie 🙏😁💖
Thanks Sharon :)
I used mostly white spelt flour and after 4 stretch and folds it was really sticky and floppy. What happened and how should I do it differently. I followed the recipe. Thanks 😊
White spelt flour is very different to whole (especially freshly milled) spelt flour, it won't have much or any of the bran and germ in it, which give a lot of nutrition and also absorb a lot more water! Definitely use less water for refined/white spelt flour.
@@ellyswholegrainsourdough thank you, just baked it today and it rose well, is a bit moist and crumpet-like so will probably be nice toasted. Will try less water next time. Been told by my dietitian to eat less fibre for my IBS otherwise I’d be making whole meal.
Thank you once again. I found you youtube a long time ago, and followed your recipe for making sourdough starter with pineapple juice. Still going strong 18 months later. I paid a minor fortune for spelt flour a few days ago to make this bread using the eau bassinage method--new to me. Golly, I love the spelt flour to work with and to eat, I found out. So, I have just ordered a Mockmill using your discount. Not available until the end of June, but OK about that. Over time, I will save the minor fortune by buying the whole grain ($10 for 5 pounds vs $35 for 5 pounds!). I used the eau bassinage method again making seeded sourdough bread (James Morton, who was on the Great British Baking Show, and it came out so very well, better than before.)Thank you so many times for the help you have given me since December 2020, pandemic times. Maria in New Jersey, USA
You're very welcome Maria, I'm so happy that my videos have helped you! And how exciting about your Mockmill! You will love it.
great step by step, thank you!
You're welcome!
I think your video will help me love working with my spelt flour again. Seems a very sticky dough so dense in the bake. I also live using a loaf pan.. I am going to use your recipie. Thank you! 🥰
Looks awesome Elly! Defs going to give this method a try soon. I’ve been even too lazy to stretch and fold lately (results are still very yummy) but want to try something different so you’ve inspired me to give this a go. Love your vids. Keep up the great work x
Thanks! Yeah, you know, even one stretch and fold will make a big difference. Depending on what I'm making, I often leave them out too. Enjoy!
Hi Elly. I made this 100% whole-wheat sourdough bread in a tin and it is the best loaf ever. Very easy to make and the loaf of bread turned out beautifully - the texture and the flavour were incredible. Thank you Loved watching your video and I love this recipe. 🦋 Delia
I'm so happy for you Delia! Congratulations.
big jump in hydration from your boule recipe - 70% to 85% - wow! Love it! Also interesting how you didn't really stretch & fold at all with the boule???? You don't follow any rules but all your breads come out amazing lol! Do you have magical powers?!
Thanks Brenda. I like to show all the variations on techniques, and break the rules on purpose, just to show people that it doesn't need to be made so complicated! I am no magician, but I've got a lot of experience. My favourite way to make bread is to 'wing it' with virtually no recipe. It helps to have a feel for it :)
Hi, I thank you every time I make bread, Elly. Instead of refrigerating, can I just let it rise at room temp until it seems to have risen enough. I read somewhere that with spelt, you don’t want to go double-just 1 and half times (?). Your thoughts please? Maria
Thanks Maria, that's nice to hear. Yes, you can definitely proof this at room temperature. Just wait until it is about 1.5 times its original size. That should do quite well :)
Thank you, Elly! I made it and it was my best bread, although I'm doing it for years! I wonder if I can use the same recipe for khorasan grains instead of spelt?
That's great Nadia, congratulations! It won't work exactly the same for khorasan, but you could try it!
Thank you.
Thanks so much . Seems really easy and my dough is waiting for first stretch and fold! Can't wait for end result!
Wonderful! Yes, it doesn't have to be complicated. Glad you're having such fun with it!
Favor: please add http etc to the front of your recipe link. I cannot copy the text and it is not clickable. Would love to be able to print and follow along! 🙏🏼❤️
Thanks for letting me know! Fixed now :)
Yay! Thanks
@@ellyswholegrainsourdough
Hello Elly and thanks..
Mum and I are learning this and just curious if you or anyone can tell us..
Just before we were getting it ready for the fridge… we found it sticky to not only get out of the bowl but trying to get it off the bench too was painful… even with the light amount of rice flour used..
Odd that extra moisture due to using a stainless bowl… or maybe leaving it too long after the 4 set of folds … or maybe something else?
Its consistency was better but it would not hold the same and roll the same as yours as it would stick too much to my hands.
Any help would be most grateful.
Thank you
Could be many things, but usually for beginners it's overfermentation. This guide should help www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough?rq=tips
I tried this recipe and my dough never was shapeable. It stayed that shaggy/sticky kind of texture. I milled my own spelt. I did about 6 or 7 stretch and folds that were 30 minutes apart, then was worried about over prooving so i just kind of flopped it into the bread pan for the cold retard. What would you recommend to help with this next time? I usually do 100 percent wheat, use your method, and have no problems getting the structure to develop.
Hmm, sounds like your spelt is a bit different to mine. There's lots of variation in whole grain crops grown around the world. Perhaps try with less water?
I'm guessing once upon a time we wouldn't have proofed it in the fridge, how would we approach then?
Proof at room temperature a few times instead?
And also, in my early days I was just winging it a bit, occasionally left loaf to ferment for a long time, but I ended up quite liking the strong flavour, what do you think are the issues with over-fermenting? Thank you, great content
Just proof once at room temp. This video will give you lots more insight ua-cam.com/video/ifvegcKDEkk/v-deo.html
@@ellyswholegrainsourdough thank you, I watched it. Have made a few decent bricks 😂, until I watched your video. Thank you!!
Do you re weigh your flour after milling? Or do you just trust that your mill is 0 retention?
I only lose a few grams in milling, so no, I don't weigh again after milling.
Do you think that spelt and kamut would be similar in how they work?
No, they are quite different. Spelt is extremely smooth, glossy and forms gluten well, but it's very stretchy and not so elastic. Kamut is less familiar to me but not as extensible I don't think. This kind of test will tell you the differences ua-cam.com/video/J1jRYaALS8s/v-deo.html
Elly I can’t wait to make this loaf of bread.
Thank you as always for your great videos.
You're welcome Alicia, thank you, and good luck! This is a fun one :)
Elly, I don’t have spelt, I wonder if I can do this recipe out of whole wheat 🌾 🤔 for now.
Yes, absolutely! This kind of method works perfectly for wheat or spelt.
@@ellyswholegrainsourdough Wonderful. thank you. I will share my work with you on IG. have a lovely rest of your weekend. 😀
I don't use social media anymore, apart from UA-cam, but you're welcome to send me a photo via email! :)
what is your starter made of...type of grain and ratio?
I feed it all kinds of wheat and other things. Normally just hard white wheat.
Thanks, Elly. This was my first bread-baking experience and I think my loaf turned out pretty well.
That's excellent Ross, congratulations!
@@ellyswholegrainsourdough Mine did seem wetter than yours looked, so I'm wondering if I should reduce the amount of water a bit. Greetings from Catalonia!
Do you have printable recipe
Just what's on my website at the moment.
The Dutch oven... what brand is that?
You mean the roaster? It's a Baccarat roaster, an Australian brand.
Is there such thing as to big of a batch of sourdough?
Not sure what you mean there Heidi :)
Thx very much, Elly! 🙏 I love the final product! Will make this for the weekend! 😃 Do you think more starter will make the bread more sour?
That's great Moj, have fun! A small amount more won't make much difference, unless it's very old and sour (been in the fridge too long). The main factor for sourness I find is the temperature of the fermentation - warm temps give me sour breads, especially if the final proof is warm.
@@ellyswholegrainsourdough I'm baking this! It's in the fridge for overnight proofing....totally excited!! 😃
Yay!!!
@@ellyswholegrainsourdough I made it, and it was FANTASTIC!! smelled, looked and tasted amazing! 😃 Thanks Elly! 🙏
Awesome!!
Hi, is the starter made from spelt also?
No I just use my regular wheat starter, but I feed it all kinds of flours and you can definitely feed yours with spelt!
@@ellyswholegrainsourdough thank you 😊
I am a complete beginner and want to make a spelt loaf. Is this the easiest recipe you know of? I would love one that didn't need folds every x amount of minutes as I have never done that before.
If you have a mixer you could machine mix it instead of doing folds, or leave the folds/mixing out altogether. All of the recipes on my channel are easy. I can't be fussed with anything else :)
@@ellyswholegrainsourdough would your wholegrain seedy bread be really good for someone's first ever sour dough loaf? My biggest concern is I won't get the water ratio right etc more than it won't rise! Your breads look amazing! Really great how you also want to help people because the whole process can be so daunting to even get a starter active.
Oops I meant the rye seedy one
Yes that's a very easy recipe, 100% rye bread is very different to wheat bread though!
Hi there. I'm really looking forward to trying this out!
May I ask, what if I was to do the final rise on the Bench?
Would I need to change the why the 1st rise is done?
I'm looking to start it in the morning around 10am, so I'm wondering if that would give me enough time to have the loaf baked by nighttime.
Btw, rookie Baker here :)
Thank you
Hi, yes you can totally do it in one day! Depends on your climate/temperatures/season. In cold weather or cool kitchen, you may want to start before 10am to have it ready by night time.
@@ellyswholegrainsourdough thank you for your reply!
I realise there is much to consider when it comes to the variables in environment etc. just wondering if there was a ball park time to do its final proof or there was a way to test it?
I did make two loafs just before you messaged and they came out okay.
Probably to much hydration, it seemed too moist, and noticed it did rise like yours, maybe that was due to to much hydration?
Thank you for you help.
We do love the flavour of the bread. Though we toasted it.. but it was still very good.
Hi, yes my recipes are quite highly hydrated, partially because I like them that way, and also my Australian flours are super thirsty! Just reduce the water for your flours, adjustments will always be needed. The ball park times for the first ferment for me are about 3-4 hours in summer, and anywhere between 8-12 hours in winter. The best thing though is to watch the dough. When it's risen to about 1.5 - 2 times its original size, and is looking a bit bubbly underneath (even subtly), then you can move on to shaping.
@@ellyswholegrainsourdough sorry, meant that my bread DIDN'T rise like your.
Ah okay, I'm having a go again today.
And when you say shaping after it has risen to almost double, that's when you shape and put in the tin right?
Actually..
Just a thought.
My starter which is 100% organic whole grain spelt is less than a month old.
Maybe the reason it's not rising a lot is due to the youth of the starter??
I don't use it alot, so maybe it's not maturing very fast.
When I feed it, it gets close to double, but takes about 6hours or more, depending on temp.
I LOVE bubbles, in bread AND soap (lather);)! Glad you added brought it to our attention. And, like you, I have heard that sound in doughs past, but grew accustom to it, without giving it much thought. Eye of Sauron!HaHa You ARE mad!!! Lol Now I'll be thinking the same!
Thanks Kathy :)
I just made a spelt/Einkorn loaf. 500g flour, 9 g salt, 50g starter, 350g water. I mixed it up last night and let it proof at room temp.It looked pretty good but this morning it was so wet I couldn't shape it. I tried folding it on my bread board with some flour and no luck. I put it into my basket and let it set for an hour then dumped it out on parchment paper. It was so wet it just fell like a fat pancake. I baked it covered with steam for 30 mins, uncovered for 20 min (425 degrees) I was very dense and heavy. I used white spelt (already ground) and white Einkorn also already ground. Any ideas how I can fix this?
Hi, sorry to hear this! Is it summer where you are by any chance? It sounds to me like the dough overfermented. This page and video discusses why this is such an issue with WG sourdough. They overferment a lot faster than refined flour doughs, so overnight was probably too long www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough
Hi sent over to you from Fiona in the Kitchen to check out how to make bread starter. Thank you for the very informative video , I’ve never made starter before, it’s quite the process but I’ll be trying it . Thanks have a great day !
Oh that's wonderful! Thank you. Did you see my video for how to make the starter? I have written instructions here too which are helpful www.ellyseveryday.com/how-to-make-a-sourdough-starter Once you have it made, you'll have it forever (mine is 13 years old this year).
@@ellyswholegrainsourdough Thank you , I did watch your video and am a new subscriber .. and I’ll check the site too 😊👍
That's great, thanks for your support.
Do you have a video on how to make a spelt starter?
This method works for any kind of starter! Just use whole spelt flour: ua-cam.com/video/d36SVZj7TuI/v-deo.html
Hi Elly! This bread was delicious. The only problem I had is that it wasn't golden brown like yours. Is it because I used a more lightweight covered pan to cook it in? (I used a Granite Ware roaster pan.) I tried cooking it uncovered the last 10 minutes to see if it would help, but it didn't.
Perhaps your oven uses a different technology than mine? Might need a lot longer, or higher temp setting for your oven.
Thank you for your easy to follow directions and video. I learned so much. I’m trying to eat more healthily. I have RA and am trying to do all I can to minimize the effects. So my bread came out well pretty well, inside is slightly doughy so I’ll bake it longer next time. The starter I used was part bread flour since I only now found you and spelt flour. I used a glass loaf pan, also my Dutch oven is round not oval so the pan didn’t sit on the bottom. I’m looking for new pans your size but I can’t afford those I see so far. I have a pizza stone. Would it work to put the pan on it? I guess I don’t know why you put the pan in a Dutch oven… Any advice?
I only put the pan inside the pot to trap the steam. There are many ways to do it. This old video on my first channel might give you some ideas ua-cam.com/video/3oyiuGYrdNQ/v-deo.html Glass pans need a lot longer time baking, could explain why your bread was doughy?
Hi Elly, thank you very much for your information! I was wondering if you were ever afraid that your bread tin would get damaged, as it is taken from the cold fridge to the hot oven. Especially if you use one of your glass forms.
Metal tins are fine, but I wouldn't put a cold glass pan into a hot oven!
Great video. I wonder if it would be possible to insert a link to "Print Recipe" I think it would be very handy for your viewers. Thank you for your consideration.
Hi William, there is a link to the written recipe in the description box below the video.
Hello, this might sound silly as I’m very new to the whole sourdough bread making journey, but how do you make a starter? Do you make it with the spelt flour or you buy it online? Thank you
Hi, great question! They are very easy to make yourself. These videos will explain:
Make ANY TYPE of sourdough starter with one easy process ua-cam.com/video/d36SVZj7TuI/v-deo.html
Sourdough starter easy fridge maintenance ua-cam.com/video/MifPNIYe4dU/v-deo.html
Hi.. thanks for the video. I’m new in this and haven’t bake my bread yet, only made a starter🎉. Can i use a gluten free starter for this recipe? I live in a tropical climate so it’s always summer and hot, do the 1 hour autolyse etc count for me or less?
Hi, yes you could try a GF starter but the results may not be the same. Yes I'd do the autolyse the same but use cold water and try to keep your dough in a cool spot if you can.
Hello. I did everything as mentioned here but my dough didn't grow and my bread looks kinda flat and has a sour taste. Any tips?
Sounds to me like it was either underfermented or overfermented! This video/talk should help ua-cam.com/video/ifvegcKDEkk/v-deo.html
I didn’t know you could put the dough into the oven straight from the refrigerator. I have been letting mine go room temperature for soo many years. No more wasting time for me, from refrigerator to oven from now on.
Glad this helped you.
Hi, great recipe. Would this be okay to bake uncovered without a roaster? Would the baking time be the same
Yes sure, just get some steam in there if you can! A tray with ice cubes will do the trick. Baking time might be a bit shorter without the cover.
Thank you Elly for this video and recipe! I don't know what I'm doing wrong. I've tried five different recipes for spelt sourdough with local organic spelt here in Ontario Canada and my dough always seems to fall apart when I get to the shaping stage. I tried your method here and all looked good, the dough was very close to the consistency of yours until I tried to shape it. I did three sets of stretch and folds, spaced 30 minutes apart and it was building strength nicely. I waited another 30 minutes and then tried to shape it. It came out of the bowl fine, but after some pulls like you're doing here it just became a sticky, formless mess, which is where it always seems to unravel for me. Are the gluten bonds more delicate with spelt or something? Am I breaking it down with the shaping? I've watched a few regular wheat sourdough videos where they are working the dough for a long time to shape it and build surface tension, but the more I work it, the worse it seems to get. I was just using my hands and rolling it like you're doing but then I tried my bench knife to see if I could get tension again, but no luck. I've just left it for now, but I'm wondering if I should knead it at this point. I started off my sourdough bread experiments using 50% organic wheat and 50% spelt but I've had the same issue every time. I've tried using less water, different hydration starters etc., but I'm hitting a wall! The best luck I had was with a kneaded dough, but it was so dense and dry I had to make it into croutons. Anything other suggestions? Thanks very much for any input or insights!
Hi, it sounds like it's being overfermented to me! This video talk will help a lot I think:
My best tips for 100% Whole Grain Sourdough Baking ua-cam.com/video/ifvegcKDEkk/v-deo.html
@@ellyswholegrainsourdough Okay, that's what I was wondering. I've played around with the timing a bit but I'm just figuring all of this out so I really don't know what the hell I'm doing..haha. I'll go watch your video. Thank you so much!
You'll get there! Takes a bit of practice :)
Is it ok to use a poolish starter?
Yes that would work well, the fermentation time might be faster or slower though, depending on the poolish.
Hi Elly, I've had great success with this loaf, but have a question regarding hydration because I would like to add 1/2cup sunflower/pumpkin seed mix, plus 10g Psyllium Husk and 10g Ground Flax Seeds. Would water of around 530g be enough, or too much?
Many thanks 😊
You may need more than that Tessa, but it's hard to say! I don't know how much by volume those amounts are, so it's hard for me to imagine. Just experiment and add more water if you think it needs it. Psyllium and flax absorb a lot! Not sure why you'd need them for this bread, to be honest?
Thanks Elly, I'll do that.
I'm trying to add more Fibre to my bread because I'm diabetic.
I soaked the psyllium etc as in your gel process and had a very successful loaf that was still fresh enough to eat 3 days later, but wanted to know if my calculation for water is right. I will keep experimenting and let you know when I hit the magic number.
Hi Elly. I love your videos and the ease and simplicity yet the health aspect in each of them. I’ve started following you and watching more of your videos. Just wanted to ask you where do you get your spelt grain from. I live on the Gold Coast band all the online sources charge so much for shipping. Hope you can help me. Thanks again for all your sharing.
Hi Nevine, I get all of my grain and flours from sovereignfoods.com.au/ in Moorooka.
@@ellyswholegrainsourdough excellent thanks a lot
Wonderful video! Would organic sprouted spelt flour work? The ingredients says organic sprouted spelt kernels. Doesn’t say how it was grounded but it comes grounded already.
Yes it would work great! You just may need a tad less water :)
@@ellyswholegrainsourdough TY!! 🥰
This looks really wonderful and I love spelt, but just wondering if you have a recipe for 50:50 white and whole spelt? Or, could I just use this recipe? Thank you.
Hi Rosa, I would use this kind of recipe for 50-50 spelt and white wheat flour ua-cam.com/video/XTHj3E2xlKI/v-deo.html (on my original channel). You may need to reduce the water level though, and bake it in a tin if you prefer that. Or you could use this recipe as well, but you'll need less water :)
Thank you so much and for the link - looking forward to trying it!
Thank you for your videos. They are well put together. I'm new to sourdough & have managed to keep a starter going the last couple of weeks, but it is one based on rye flour. The first bread I attempted was a full rye loaf which didn't come out great. I would like to try your method with spelt, but I am wondering if it is ok to use a rye starter instead of a whole wheat or whole spelt starter.
Hi iya, welcome to sourdough baking! Yes, you can definitely use a rye starter with any kind of whole grain sourdough bread. In fact, many bakers prefer a rye starter for the flavour. I would too, but I am averse to the sticky consistency. Best of luck for your bakes!
@@ellyswholegrainsourdough Thank you for the reply.
I did try it, was going ok until the shaping. Still have a lot to learn, especially about handling dough, temperatures & timings.
Thanks & all the best,
Im going to add some nuts and seed!
Yum! That would be so nice.
Another one to try. I love the container that you put your loaf into the fridge in. I need to find one. With my free form loaves I have my little 3 quart dutch oven to bake it in, I don't have one for loaf pans. Can I put ice cubes in something to create the steam? I've heard of people doing that. Does it work as well?
Thanks for your comment, glad you enjoyed it. The container is a vegetable container for the fridge! I found it in a charity shop, works great for the bread. Yes you can totally use ice cubes to create steam, but if you have a hot, well sealed baking pot then you don't really need extra. Sometimes I spray a bit of water in there, but the loaf itself usually has enough moisture.
@@ellyswholegrainsourdough Have you done this free form before? I know you have a recipe where you do it that way, but will this recipe work free form? I'm still new enough at this that I'm not brave enough to just try it.
Yes this would work quite well free form, you could reduce the water a bit though I'd say. I made this video for a 100% spelt free form loaf, it's great too! ua-cam.com/video/YMjBjcM66I0/v-deo.html
Thank you so much for this recipe Elly!! I don't have a large enough pot to put the tin in. What temperature would you set the oven to if I were to bake it just in the tin instead of in the pot please? I like the shape of your bread, much easier to cut than a round loaf of bread ;)
Thank you Alexandra. You can just bake at the same temperature, it will just bake sooner without the other pot.
@@ellyswholegrainsourdough thank you Elly. I baked it but it didn't rise at all. It was bubbly/airy through the bread but completely flat
Oh dear! Perhaps the tips in this video would help? ua-cam.com/video/ifvegcKDEkk/v-deo.html
Very beautiful bread!
Thank you so much 😊
Hello Elly, I just have a question about the starter. I feed the starter and it raised up but then it went down is that bad?
Hi Antionette. No, that's not bad at all, it just means the bubbles have popped out of the starter. It will still be fine to use.
Hello, Elly, I guess it’s good night for you in Australia, Thank you for answering my question so quickly. You know I did I added more whole wheat flour because I thought it was too liquid and it raised up but it went down again but not all the way. 😆 Thanks again for your help and looking forward for more delicious recipes 🤗 🥰
Ah yes, I was going to suggest adding more flour if you want it to be 'taller', but it really doesn't matter. The thicker your starter the more height it will gain and keep, but there's really no issue with the bubbles popping out of a more liquid starter, all the good yeasts and bacterias are still in there! Glad you're having fun with it :)
Looks soooo good! Thanks for sharing 😊