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PostPosted: Sun Apr 29, 2012 8:31 pm
by grisell
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.

PostPosted: Sun Apr 29, 2012 9:48 pm
by jenny_haddow
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.



PostPosted: Sun Apr 29, 2012 9:55 pm
by grisell
Ok, thanks. :) Is there any impediment in using 100% sifted spelt in bread, you think? (except the price, of course)

PostPosted: Mon Apr 30, 2012 6:25 am
by jenny_haddow
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.


PostPosted: Mon Apr 30, 2012 1:46 pm
by Ruralidle
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.

PostPosted: Mon Apr 30, 2012 5:22 pm
by wheels
Isn't it unusual in that it's high protein but low gluten?


PostPosted: Mon Apr 30, 2012 6:52 pm
by grisell
wheels wrote:Isn't it unusual in that it's high protein but low gluten?


:shock: I thought it's rich in gluten. More info, please. Low gluten is certainly not what I'm after with my baguettes.

PostPosted: Mon Apr 30, 2012 7:12 pm
by jenny_haddow
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.

PostPosted: Mon Apr 30, 2012 7:20 pm
by grisell
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.

PostPosted: Mon Apr 30, 2012 7:53 pm
by Ruralidle
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 :)

PostPosted: Thu May 03, 2012 9:12 am
by grisell
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%.

PostPosted: Fri May 04, 2012 9:18 am
by captain wassname
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