Spelt?

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Spelt?

Postby grisell » Sun Apr 29, 2012 8:31 pm

Has anyone tried sifted spelt flour in bread? Because of its high protein content, it should be ideal in baguettes, but the high price has detered me so far.
André

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Postby jenny_haddow » Sun Apr 29, 2012 9:48 pm

I use spelt in my bread regularly, probably once or twice a week. I use it proportionally one third spelt to two thirds bread flour. This could be varied according to taste, but this suits me. It has a lovely flavour.

HTH

Jen
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Postby grisell » Sun Apr 29, 2012 9:55 pm

Ok, thanks. :) Is there any impediment in using 100% sifted spelt in bread, you think? (except the price, of course)
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Postby jenny_haddow » Mon Apr 30, 2012 6:25 am

Yes you can use all spelt, I just prefer mixing it with wheat flour. It gives a lighter loaf, and as my bread is used for sandwiches every day, it's more practical.

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Postby Ruralidle » Mon Apr 30, 2012 1:46 pm

Shipton Mill - and others - in the UK also mill white spelt and that produces a lighter loaf. I regularly use it in conjunction with wholemeal spelt and some white flour from my sourdough starter. Recently I have been adding a small quantity (50 to 75g) of Little Salkeld Watermill 4 grain flour to the mix and it makes a very good, soft crumb loaf with nice flavour and a good crust.
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Postby wheels » Mon Apr 30, 2012 5:22 pm

Isn't it unusual in that it's high protein but low gluten?

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Postby grisell » Mon Apr 30, 2012 6:52 pm

wheels wrote:Isn't it unusual in that it's high protein but low gluten?

Phil


:shock: I thought it's rich in gluten. More info, please. Low gluten is certainly not what I'm after with my baguettes.
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Postby jenny_haddow » Mon Apr 30, 2012 7:12 pm

It's not rich in gluten at all. Medium at best, which is why I mix it with other flour.
I'm now looking into buying some grains to grind. The wheat I grind makes superb flour, so it will be interesting to see how freshly milled spelt compares with bought flour.
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Postby grisell » Mon Apr 30, 2012 7:20 pm

Oh! Thanks for telling me, Phil and Jenny. Well, then I can forget about the whole idea. :|

However, I might try it some other time in another recipe.
André

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Postby Ruralidle » Mon Apr 30, 2012 7:53 pm

Also, the gluten links created by spelt flour are more fragile than those developed by bread flour. That doesn't change the fact that it gives a lovely taste to a bread that is made with it :)
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Postby grisell » Thu May 03, 2012 9:12 am

I tried baguettes with 50% spelt. I think that the crust got better and tastier. The drawback was inferior porosity and a shorter shelf time. Next time I'll try with 25-30%.
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Postby captain wassname » Fri May 04, 2012 9:18 am

I use wholemeal spelt in most of my breads up to 80%.Ive also used white spelt which has a different flavour altogether.I always put 10 ml or so of lemon juice in my loaf
Must admit I never seem to get a crispy crust but no problems with rising.
Spelt can be nice with a good dollop (technical measurement )of honey or maple syrup in the mix now and again

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