This loaf may be ancient but, it's certainly not stale...
Wholemeal Spelt Loaf
Like most keen amateur bakers we often see pictures of spectacular bakes that inspire us to get in the kitchen and have a go. Spotting these beautiful spelt loaves from Bake with Jack was one of those moments as they looked a far cry from our previous spelt experiences. The spelt flour (from Doves Farm) has a recipe on the packet which we naively assumed was just how you worked with spelt. The very wet dough was poured into a greased tin and the resulting bread had an open, crumpet like, texture and yet Jack’s loaves have risen and burst beautifully and are a far cry from our brick shaped tin loaf!
At 66% hydration, Jack’s spelt recipe is immediately closer to a ‘standard’ bread dough, however, the yeast ratio is far higher with 10g for the 375g of four, versus 7g normally used with 500g of bread flour. The resulting dough, whilst lower in gluten than traditional white bread flours, is soft and incredibly easy to work with. After a short knead and three 30 minutes proves, we de-gassed and shaped our loaf before a final prove in our small oval banneton.
With the oven hot, we turned out, scored and baked our loaf on our trusty terracotta tile baking stone (previously growing moss in a friends garden!). What a difference from our first spelt loaf.