I thought I would write a bit of a combined post. Basically I have had a delivery from BakeryBits of a new round banneton, a lame and some paddles. To celebrate I decided to bake a loaf. What better than a spelt boule, with the added shape of my new banneton. The recipe is essentially the same as my previous spelt loaf but at a slightly higher hydration.
I really love spelt bread, despite only just discovering it fairly recently, I am an absolute convert. It’s not an everyday bread, but there is something about it that is just special. And as I have posted before it makes amazing toast (which is frankly what a lot of my bread is used for).
For a 500 g loaf –
- 200 g Spelt flour
- 150 g Strong white bread flour
- 260 ml Water
- 1 tsp Salt
- 1 1/2 tsp Yeast
Same method as before.
I really like this loaf, it has a lovely shape, and a bit of rustic charm. The crust is a little dry when toasted, but otherwise it is lovely. Not using the sugar in the recipe didn’t appear to have any adverse effect, so I will to continue to try to omit it.