A reader asked for pure spelt recipe here on the blog and I realized that there a only few and that recipes without sourdough are even fewer. And so I baked a pure spelt bread last weekend. It is a light bread with a little bit whole spelt flour, a poolish and a long rise to enhance the flavour. I put the whole spelt floor into the poolish, so it had enough time to soak properly. Another part of the flour I mixed with water and placed it overnight in the fridge. The next morning I mixed the autolysed dough together with the poolish and a hot soaker. The hot soaker prevents the dough from baking dry, an often occurring problem with pure spelt bread.
The bread turned out to be a highlight: Great oven spring, crisp crust, soft crumb and a fantastic flavour.
Yields 2 Breads of 750g
- 100g Spelt flour Type 630
- 150g spelt, freshly milled (or whole spelt flour)
- 250g Water
- 2g fresh yeast
- 400g Spelt flour Type 630
- 240g Water
- 150g Spelt flour Type 630
- 240g boiling water
- Hot Soaker
- Cold Autolysis
- 200g Spelt flour Type 630
- 3g fresh yeast
- 20g Salt
Mix the ingredients for the poolish and let it rise for 12 hours at 25°C.
Cold Autolysis: Mix flour and cold water and place in the fridge for 12 hours .
The next morning mix flour and boiling water for the hot soaker and let it cool for 30 min.
Mix all ingredients for the dough and knead for 3 min by hand. Let it rest for 10 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 10 min again, then fold the dough again.
Let rise for 4-5 hours. Stretch and fold every 90 min.
Divide into two equal pieces and form into Batards.
Proof in a wooden bread form for about 60 min . In the meantime heat the baking stone to 250°C
Prior to baking slash the breads lengthwise. Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 30-35min.