Recipes

Spelt Bread - Poolish Pre Ferment

Ingredients

Weight/
Volume
Ingredients
SPONGE
356 g Laucke Spelt Flour 2⅕ cups
1 g Yeast, dry ⅓ tsp
242 g Water ⅞ cup
FINAL DOUGH
400 g Laucke Spelt Flour 2½ cups
600 g Sponge Pre Ferment 3⅕ cups
15 g Salt 2⅖ tsp
15 g Olive Oil 1 tbsp
3 g Yeast, dry 1 tsp
240 g Water ⅞ cup

Method

  1. Sponge

  2. Mix by hand until smooth, and ferment for 6 - 8 hours @ 22°C to 24°C, sponge may be refrigerated if required after 6 hours, and used over the next 36 hours if required, so as to fit any schedule.

  3. Final Dough

  4. Preheat oven to 220°C.

  5. Place all dry ingredients including oil into a bowl and rub together.

  6. Add the pre ferment and water to these ingredients, and bring together in the bowl.

  7. Tip dough out onto a bench, and hand mix until smooth and clear. (A mixer can be used if desired, however, only use low speed for spelt).

  8. Once mixed, place into oiled bowl for 45 minutes, then fold.

  9. Rest for 45 minutes, then tip onto floured surface and divide into two equal pieces.

  10. Fold dough and make into round balls, and rest for 25 minutes.

  11. Final mould/shape into cylinder shape and place into bread tins.

  12. Final Proof 1 hour – 1 hour 15 minutes.

  13. Place loaves onto pre-heated oven, and use 150 ml of water for steam.

  14. Bake at 220°C (no fan) for 25 minutes.

  • Yeast Bread
  • 2 loaves
  • Bake for 25 minutes
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