June 26, 2007
Traditional Spelt Loaf
SPONGE
250g Spelt flour
5g Salt
Pinch Yeast
160ml Water
Mix to a smooth slack dough and stand at room temperature for 12 - 20 hours
NEXT DAY DOUGH
1kg Spelt Flour
20g Salt
20g Yeast
2½g Malt extract
620ml Water
250g Sponge
METHOD
1. Mix dough to a fully developed dough. Finished dough temperature should be 26-28°C.
2. Stand in bulk for 30-45 minutes.
3. Scale dough into the size you require, mould into shape.
4. Prove at room temperature for 40-50 minutes covered with a plastic bag.
5. Bake in oven at 220°C/425°F/Gas mark 7 for 35-40 minutes depending on size.
