It has been a little while again since my last posting, and this one will be quite a bit shorter. I have, of course, been baking since the last post, but I won’t bother to post unless it is something new and interesting. This time around, I decided to bake with spelt again, but to shake it up a bit, I thought I would make it only 50% whole grain spelt and 50% white bread flour.

In keeping with my recent practice of slightly less hydration, for the leaven I mixed 30g of starter with 170ml of water, 95g of white bread flour and 95g of stone ground whole wheat flour.

Once the starter had risen (the next morning late), I mixed a dough with 700ml of water, 500g of whole grain spelt flour, and 500g of white bread flour. After letting it rest for half an hour, I mixed in 18g of salt (I have recently tried to lower the salt content slightly in keeping with recommendations that salt in bread should be no more than 1g per 100g).

I found the dough quite interesting. It retained many of the traits I had previously observed for pure spelt breads, but was not quite so annoying to work.

I split the loaves that night, and after a bench rest and final shaping, placed them in the refrigerator overnight.

This morning I baked them and I must say these were gorgeous. They look perfect and the bread tastes fabulous! See for yourself: