Three tips to achieve higher loaf volume while using Spelt:
TIP #1
* Take 1/2 of all ingredients (including the yeast), place in bowl and mix until you produce dough.
* Cover and place in accessible spot for later use.
* Within 5 to 12 hours add the remainder of all ingredients to the bowl (sponge dough), mix to produce the dough and proceed as you would normally.
Spelt flour is high in complex carbohydrates and, thus, needs to have some of the complex carbohydrates reduced to simple sugars so that the yeast will have a strong food source. By setting a sponge, you are releasing the enzymes in the flour that are activated when wet, to begin the conversion process. The resulting bread will have better cell structure, greater loaf volume and a lighter crust.
TIP #2
* Replace some whole grain spelt flour with white flour - you will get more volume and a lighter loaf while still keeping many of the good characteristics of whole spelt.
TIP #3
* Add dough enhancer or an egg to your bread
Check out: http://www.histakes-spelt.com for more info on Spelt. Excellent site.
No comments:
Post a Comment