Since the demand for spelt recipes on the blog has increased, I decided to bake some spelt recipes for you. The spelt series starts with a wonderfully moist, compact spelt bread with a great flavor and a very long shelf life – the “SPELT CLOUD”.
The spelt cloud achieves its freshness from the combination of sourdough, pre-dough, and a soaker. The subsequent dough production is a breeze and even the spelt novices can take great delight in baking with ancient grains.
For a dough weight of 1763g / 2 pieces, each 881g
- 100g Wholgrain rye flour
- 100g Water 35°C
- 10g Starter
DT: 28°C Maturation time: 15 hours
- 100g Spelt Type 630
- 100g Water, cold
- 0,5g Yeast
First mix the water and yeast and then stir in the spelt flour- let it rise for 15 hours at room temperature.
- 100g Spelt flakes
- 100g Water 45°C
Stir together the water and spelt flakes and let them soak for 15 hours in the refrigerator.
- 210g Mature sourdough
- 201g Mature spelt poolish
- 200g Soaker
- 500g Spelt flour Type 630
- 100g Rye flour Type 960
- 500g Water 10-15°C
- 22g Salt
- 15g Aquaposa
- 10g Butter
- 5g Yeast
- Knead all ingredients slowly for 8 minutes and quickly for 2 minutes. The dough is fully kneaded once it releases from the side of the mixing bowl and it should not be kneaded any longer.
- Then store it in an oiled dough tub and fold it once after 30 minutes.
- After a total maturation time of 60-75 minutes, divide the dough and shape into round loaves. Then the dough seam is brushed with water and coated with a seed mixture (sesame, flax seeds, …).
- Set into proofing baskets with the seed-coated-side down and allow it to proof.
- Once ¾ proofed (about 45-60 minutes), turn the loaves out of the proofing baskets and slide into the oven at 250°C with strong steam (don’t release the steam).
- Reduce the oven temperature to 220°C after 5 minutes of baking time.
- The bread is baked for about 35-40 minutes.