Spelt found its way into my baking rotation ages ago and has since become a regular in many of my recipes. It has an unmistakable flavor that permeates and pervades a loaf of bread, much like warming butter on the stove seems to occupy a house all at once. And while I’ve been keen on the nutritious grain for years, I’ve never ventured down the path of a 100% whole grain spelt pan loaf. Let’s change that.
Keeping with my recent predisposition towards baking in pans—see my recent pain de mie and my barley pan loaf—I just knew spelt would lend itself nicely to the confines of a rectangular pan, especially since I like to push pan loaves to high hydration. So my first trials with this recipe were structured around increasing the water at each attempt, but after several iterations, I found myself preferring previous results with lower hydrations: more doesn’t always mean better.
As you can see in the image above, the interior on this loaf with hydration at 80% resulted in a crumb that was very tender and custard-like. While this is typically what I’m after with a hearth loaf, I found the texture to be a little off even if the flavor was quite good. In later tests, I reduced the hydration down from 80% to 75% (stopping at each digit along the way), finally achieving a loaf that was fluffier, lighter, and more delicate—just the result I had envisioned. The difference in results is subtle but noticeable.
As always, be sure to adjust the hydration of this recipe to suit your flour, starting low and working up.
Fiddling with the hydration in any recipe is always a back-and-forth play. There’s a fine line between just hydrated enough, and gone too far. And while this recipe clocks in at 75% hydration, keep in mind there is also honey and olive oil added to the dough, two more forms of liquid. Be sure to adjust the hydration of this recipe to suit your flour, perhaps starting at 70% hydration if you’re working with new flour.
So why 100% spelt flour? A recipe such as this has been mulling around in my head for a while, but additional motivation came in the form of several emails I received on the nutritional benefits of spelt flour when used in a whole grain sourdough bread.
Spelt and a Low FODMAP Diet
Certain foods high in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), which are carbohydrates, can be responsible for discomfort in those who have trouble digesting/absorbing them in their small intestine, particularly those who have IBS or other gastrointestinal disorders. While I don’t have IBS or suffer from a food-based allergy or illness, I can sympathize with those in that situation.
Traditional sourdough bread made with whole grain spelt flour can classify as a low FODMAP food, conforming to the diet. This isn’t to say spelt itself is low FODMAP, but when the grain is used in a traditional sourdough bread (with is lengthy natural fermentation), it is better tolerated. This is promising for those who strictly adhere to a low FODMAP diet, potentially allowing them to eat bread—something on the do-not-eat list—in moderation.
And in addition, spelt has higher levels of protein than modern wheat, is a good source of dietary fiber, vitamins, and minerals. Plus, it just tastes great—when you take a bit of this bread your body just knows it’s healthy.
Whole Grain Spelt Pan Loaf Recipe
The quantity of extra virgin olive oil and honey in this recipe is right in balance: you will taste a hint of sweetness from the honey and a slightly fruity flavor and a soft texture from the olive oil. I toyed with lower percentages of each (little impact) and higher percentages (too overpowering) and settled on just the right amount. Additionally, I increased the salt percentage from my typical flat 2% to 2.2% to help draw out more of the whole-grain flavor.
Note that honey is not a low FODMAP food, but the honey used in this recipe can easily be replaced, 1-for-1, by pure maple syrup.
Depending on the size of your baking pan, you might need to adjust the total weight of this dough, or split it into two loaves. See my guide to shaping a pan loaf for various pan sizes and dough weights.
I used my 8.85″ x 4.7″ x 4.7″ bread pan for this bake.
Vitals
| Total Dough Weight | 1,400 grams |
| Pre-fermented Flour | 5.50% |
| Hydration | 75% |
| Yield | One 1,400 g pan loaf |
Total Formula
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 745g | Whole grain spelt flour (Central Milling Whole Spelt Flour) | 100.00% |
| 558g | Water | 75.00% |
| 37g | Honey (substitute for pure maple syrup for a low FODMAP option) | 5.00% |
| 37g | Extra virgin olive oil | 5.00% |
| 16g | Salt | 2.20% |
| 6g | Sourdough starter (100% hydration) | 0.83% |
Levain Build
Note that only a small amount of sourdough starter is needed for this recipe. Overnight, this small bit of starter, fresh flour, and water, grows to an 80g levain mixed into the final dough. See my guide to the differences between a levain and sourdough starter for more information.
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 6g | Ripe sourdough starter (100% hydration) | 15.00% |
| 41g | Whole grain spelt flour (Central Milling Whole Spelt Flour) | 100.00% |
| 41g | Water | 100.00% |
Dough Formula
The target final dough temperature (FDT) is 78°F (25°C).
Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain.
| Weight | Ingredient |
|---|---|
| 704g | Whole grain spelt flour (Central Milling Whole Spelt Flour) |
| 518g | Water |
| 37g | Honey (substitute for pure maple syrup for a low FODMAP option) |
| 37g | Extra virgin olive oil |
| 16g | Salt |
| 88g | Ripe liquid levain (see above) |
Method
1. Liquid Levain – Night before mixing, 9:00 p.m.
Add the called for mature sourdough starter, water, and flour listed in the Levain Build section above to a clean jar. Mix well and cover overnight.
2. Mix – 9:00 a.m.
When your levain is mature and ready to be used, add the flour, levain, honey, extra virgin olive oil, salt, and water to a mixing bowl. Usually, I hold back enrichments (EVOO, honey) from a dough until after strengthening (read why, here), but this dough came together without issue when everything was added at the onset. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes.
Transfer the dough to a container for bulk fermentation and cover.
3. Bulk Fermentation – 9:15 a.m. to 12:45 p.m.
During the three and a half hour bulk fermentation, give the dough four sets of stretch and folds. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. Let the dough rest after the last set of stretch and folds for the remainder of bulk fermentation.
4. Preshape – 12:45 p.m.
I find it easier to preshape this dough using water on the bench and hand instead of flour. Fill a bowl with a little water and place it near your work surface. Gently scrape out your dough from the bulk container onto your dry counter. Using a wet hand and bench knife, preshape the amorphous blob into a very taut round.
Be sure to preshape this dough rather tight to give it extra strength and to prevent excessive spreading on the counter.
Let the dough rest, uncovered, for 20 minutes.
5. Shape – 1:05 p.m.
If your baking pan is not non-stick, lightly grease the interior of the pan with oil.
Depending on how slack your dough is, this can be a slightly challenging dough to shape. Liberally flour your work surface and the top of the preshaped round with whole-grain spelt flour, and shape quickly, tightly, and confidently.
I shaped this dough following my guide to shaping pan loaves.
As you can see above, I milled some fresh spelt flour and sifted out the large bran pieces to use a topper to this dough after shaping. Not only does this added bran give the loaf extra texture, but it also brings extra nutrition. Feel free to use instant/rolled oats (as I often do), seeds, or simply use nothing.
After shaping your dough tightly, quickly roll the smooth (top) side on a pile of the sifted bran resting on a towel, then place the shaped dough in the pan.
6. Proof – 1:15 p.m. to 2:45 p.m. (or until ready)
Cover the pan with a reusable plastic bag and proof for 1-2 hours, temperature depending. For me, at my kitchen temperature of 76°F (24°C), it took one and a half hours for this dough to fully proof.
Give the dough a poke periodically with a wet finger. This dough should pass the “poke test” when it’s ready to bake: a firm poke should show an impression in the dough that springs back very slowly, perhaps not quite filling the indentation.
7. Bake – 2:45 p.m. (pre-heat oven at 2:15 p.m.)
Preheat your empty oven (there’s no need for a baking stone for this bread) to 450°F (230°C).
I used my typical oven-steaming method for this loaf but did not use the pan with lava rocks. I boiled water and poured it over rolled-up towels in a pan and placed the pan at the bottom of my oven before loading the dough. Additionally, I sprayed the top of the dough with a handheld mister a few times after loading it into the oven.
When your dough is fully proofed, place the steaming pan into the oven and your dough pan on a rack above. Spray several times into the oven chamber with a handheld spray bottle and close the oven door.
Drop the oven temp to 425°F (218°C) and bake for 20 minutes with steam. After 20 minutes, remove the steaming pan and bake for an additional 25-30 minutes at 425°F (218°C). After that, when the dough looks well colored on top and the interior temp registers around 205°F (96°C), remove the loaf from its pan and finish baking in the oven directly on the oven rack for 5 minutes for more color.
Finally, remove the loaf from the oven and let it cool on a wire rack for at least 3-4 hours before slicing.
Conclusion
This whole grain spelt pan loaf with honey and olive oil fills the kitchen with the deepest, richest aroma as it bakes. The aroma lingers hours after baking as its diffusive aroma pulls you ever closer, like sirens from an island. And in much the same way, there’s little you can do on approach, you’ll just have to have a slice—maybe two.
Further, a good slather of salted butter seems to draw out more nuance, melding with the fruity olive oil and sweet honey in a concert of mouth-watering flavor. I think this bread might be one of the most versatile and flavorful whole grain sourdough recipes I’ve ever baked.
Crust
The crust bakes up golden brown, is beautifully thin (especially for a 100% whole grain bread), and brings forth just a hint of honey. As usual, I’ve been milling lots of fresh flour here in my kitchen and sifting off some of the bran to use as a topper was a useful way to add texture and nutrition to this pan loaf.
Crumb
The crumb is superbly light and fluffy, soft and pliant. However, uncut the loaf feels rather heavy in hand but slicing in reveals the truth: each slice is airy and just-tight-enough for toast and sandwiches.
The extra virgin olive oil helps bring a measure of softness to the crumb, and at 5%, it is just right—any more might be too soft.
Taste
The slight fruitiness from the olive oil pairs well with the sweetness from the honey—but more than this, the spelt itself brings so much flavor this bread is a smash hit here in my house. When your family gets close to devouring a 1400g loaf in two days, you know you’re on to something.
I think this bread might be my new favorite whole grain pan loaf. There, I said it. Buon appetito!
Print
Whole Grain Spelt Pan Loaf
- Prep Time: 24 hours
- Cook Time: 55 minutes
- Total Time: 24 hours 55 minutes
- Yield: One 1400g pan loaf
Description
A deeply flavorful whole grain spelt pan loaf with a touch of honey for sweetness.
Ingredients
Levain
- 6g ripe sourdough starter
- 41g whole grain spelt flour
- 41g water
Main Dough
- 704g whole grain spelt flour
- 518g water
- 37g honey
- 37g olive oil
- 16g salt
- 88g ripe levain (above)
Optional
- Coarse wheat bran or rolled oats for topping
Instructions
- Levain (Night before 9:00 p.m.)
Add the levain ingredients to a jar and mix well. Leave to ferment overnight. - Mix (9:00 a.m.)
When your levain is mature and ready to be used, add the Main Dough ingredients and the levain (from step 1) to a mixing bowl. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes. Transfer the dough to a container for bulk fermentation and cover. - Bulk fermentation (9:15 a.m. to 12:45 p.m.)
During the 3.5 hour bulk fermentation, give the dough four sets of stretch and folds where the first set is 15 minutes after the start, then every 30 minutes thereafter. After the fourth set, let the dough rest, covered, until the end of bulk. - Preshape (12:45 p.m.)
Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut round. Let the dough rest, uncovered, for 20 minutes. - Shape (1:05 p.m.)
Shape the dough into a long tube and place in the loaf pan. Top with coarse bran or rolled oats, if desired. - Proof (1:15 p.m. to 2:45 p.m., or until ready)
Cover the pan with reusable plastic and proof on the counter for 1-2 hours until the dough is very soft to the touch. - Bake (2:45 p.m.)
Preheat empty oven to 450°F (230°C). Drop the oven temp to 425°F (218°C) and bake for 20 minutes with steam. After 20 minutes, remove the steaming pan and bake for an additional 25-30 minutes at 425°F (218°C). After that, when the dough looks well colored on top and the interior temp registers around 205°F (96°C), remove the loaf from its pan and finish baking in the oven directly on the oven rack for 5 minutes for more color. Finally, remove the loaf from the oven and let it cool on a wire rack for at least 3-4 hours before slicing.
Notes
- For a low FODMAP option, substitute out the honey for pure maple syrup.
200 Comments
First, thanks so much, Maurizio, for this fabulous site. Yours is the first I turn to for inspiration and education. This formula is in the oven at the moment. I scaled to 1000 gr for my large USA Pan. Used sprouted spelt and added about less 7% of the water indicated. It looked good going into the proofer and seemed strong after the stretch and folds but it was in bulk for a total of 5.5 hrs!! I was able to shape it and proofed for just under 1.5 hrs (I was getting nervous!). Put it into the oven with steam and just pulled out my steaming pan… It has a side blow out. Under fermented??? under proofed??? HELP! I love spelt and want to make this one of my regulars.
You’re welcome and thanks for the kind words, Susan! That sounds like too long in bulk fermentation given my formula—definitely drop that bulk down to 4 hours max as long as it’s hitting the same final dough temp I have listed in the recipe!
Thank you for the quick response. Yes, I mixed by hand and hit 78F on the nose. Despite the blowout, the bread was delicious!
I just made this last night. Tastes great but the bread came out a bit gummy in the middle and had a tighter crumb than the one pictured in your post. It also exploded out a bit while baking. Could the gumminess be a result of under proofing considering the loaf blew out like that? Or something else would be the issue?
Yes, I’d say under proofing especially if you saw a “blow out,” as they say.
Would a 13x4x4 Pullman pan work?
Definitely! I typically do around 1300g for that pan.
Great, thank you!
I just finished tasting a slice of this bread, it’s amazing! I made it with sprouted spelt and the flavor and texture were beautiful! Thank you for sharing this recipe and sharing the things you’ve learned!
You’re very welcome and I’m super happy to hear that, Shanta! Enjoy 🙂
I was really excited to try this recipe but I don’t think it worked for me 🙁 My dough was too slack… couldn’t hold its shape at all. Wonder what went wrong?
Sounds like over hydration, Nichole! Sorry to hear that. Hold back 10% of the water next attempt, that should give you much more strength.
hello maurizio thanks for all the information!! i bakes this pan loaf today , i didn’t score it but the dough cracked , it didn’t hold its smooth shape … can i ask you what might have caused it ? i suspect i used too much levain cause i downsized the dough for my pan and forgot to downsize the levain too . thank in advance keep up the good work!
You might have needed to score in deeper! It might also be lack of steam in the oven.
Hey Maurizio, if this recipe were scaled to fit a (9x4x4) Pullman pan, would it work to use the lid for steam rather than the steaming setup you describe here? Just trying to reduce complication, though I know that’s not always possible or advisable.
That would work! If you use the lid, you won’t need to steam since it will trap any inside the pan.
Awesome, thank you!
Hi Maurizio! Love this bread 🙂 Could you add the PRINT feature?
Glad to hear that, Margie! Yes, it’s next on my list (working my way through all my posts!) 🙂
Done!
I made this bread with organic spelt flour that I get from a local mill. I followed your instructions but somehow my crumb was a lot denser than yours. Also, the bread really rosed a lot during the baking process in the oven. I am not sure what I did wrong.
It’s hard to say what happened, Maribel! My feeling is it might have over proofed on you by the time you got it in the oven.
Hi! I would love to try out this recipe, but my schedule does not permit me to bake on the same day. May i know if this loaf can be proved in the fridge overnight instead of at room temperature for two hours? Thanks!
Hi again! I read the earlier Q&A and found the answer =)
I am writing this as I’m indulging in a slice of this wonderful bread topped with a thin slather of butter, homemade plum marmelade and a dash of salt. I’ve also baked your walnut and cranberry one this morning, saying to myself it has to be the best loaf yet. But honestly, this one is EVEN better and is by no doubt the tastiest sourdough I’ve ever made. Taste of wholegrain spelt and subtly sweet-sourness from honey and olive oil delivers absolutely spectacular complexity. All I can say is thank you for sharing this recipe! Would love to say more but I’m afraid I have to go now and eat some more, for there will be none left by the dawn…:)
Ha ha, thanks so much for the feedback, Jakob! So glad to hear my recipes have been working well for you. I trust the loaf is likely completely gone by now, but nevertheless, enjoy!
I just made this loaf! I didn’t have spelt, so I used white whole wheat instead and was impressed with the final product. However, I’ve been having an issue baking in general with the weather changing (I live in Michigan). My house is pretty cool, and it takes forever for my bread to ferment. And proof. I let this bulk ferment for an extra hour and a half, and it proofed for an hour and a half. The loaf rose well, TOO well, and busted out the top. Was it under proofed? Do you have suggestions? Thank you!
Hey, Taylor! Yes, it sounds like your dough was under proofed—a typical symptom is a loaf that rises somewhat erratically in the oven and potentially bursts out the sides and/or top. Try to warm your mixing water so your dough ends up at a warmer temperature at the end of mixing, this will help keep bulk fermentation on track. You could also look into picking up a dough proofer, a super handy tool if you find yourself baking often. Hope that helps and happy baking!
Hi Maurizio! Currently proofing this dough and very excited to see how it turns out. I’m wondering why you didn’t do an autolyze with this dough? Is that standard for spelt? And can you give me some pointers on how to tell when the spelt preferment is ripe? mine had already fallen a little when I woke up this morning (maybe because I used fresh-milled grains) – do you think the results will be ok? Thank you!
Awesome, Tara! Check out my guide to the autolyse technique for why I didn’t (but sometimes do) use it in my recipes. For the preferment, look for a very loose consistency, bubbles on top and sides, a sour aroma, and signs of good rise. The fact that it fell in the jar is a good indicator things are on track, but doesn’t necessarily mean it’s ready (or not)—it’s more of a combination of all these things!
I think it will be just fine even though it fell before you got to using it.
I made this recipe with freshly milled spelt and it turned out really tasty. Now I’ve acquired a bag of Khorasan which I’ve never used before. My family eats a lot of sandwich bread, do you think I could make this recipe with Khorasan? Thanks for any thoughts you have!
Glad to hear that, Mary! You certainly could. You will almost certainly need to adjust the hydration of the loaf with the new grain, in my experience khorasan can take more water than spelt. Hold back water during mixing and add it in as necessary!
Have wanted to try this recipe for a while, wanted to bake something with all spelt! Haven’t cut into it yet so don’t know how the crumb is, but for some reason the dough basically didn’t rise at all in the tins (I waited way longer than what you suggest), but at some point when poked the indent never recovered fully, so i thought the dough was proofed, although with close to no visible rise. I haven’t baked tinned loaves before (apart from rye bread, which rose well!), and normally I do a cold retard, unlike this time, so could be wrong with the poke test interpretation… Then in the oven had a very good oven spring and the crust burst open (should have scored it!). Do you think I underproofed it, after all? Thank you!
Here is the crumb shoot, looks quite nice nice I think, and it’s really tasty of course! https://photos.app.goo.gl/dV1oM1kKc8AKaugr5
Yea, it actually looks pretty nice! It looks like you have good fermentation in there, I’m wondering if the dough was just too hydrated and you never saw significant rise. You could try dropping the water a bit next time, perhaps 2-5%, and see if you see some more volume gain in the loaf! Either way, it does look tasty—enjoy!
Thank you! It didn’t feel too hydrated at all, wasn’t too sticky and was very easy to shape, with a little water, like you suggest in the recipe. Somehow when I try proofing bread at RT (with wheat breads I’ve only tried on a couche, with baguettes or ciabattas) I never notice significant rise, for baguettes I had to switch to a cold retard to get a good oven spring too. At least the spring was good here, so the result is nice!
Hey Maurizio,
This is exactly my every day recipe! Terrific.
I am baking 4KG dough each time, so not using usually oil & honey as it results in a large amount.
However, wanted to ask about hydration: I’m going for 85% usually.
As you are baking in a loaf pan, any special reason to use 75% and not a higher % ?
Thanks!
Awesome to hear you’re liking it! If using a loaf pan, you can certainly increase the hydration—the pan will give more structure and let you play a bit more there 🙂
hello, thanks for the recipe. one clarification, when you build the levain with starter and spelt flour, are you using a spelt based starter? Or can I use my starter made of white / whole wheat mix and refresh it with spelt?
Hey, Jule. No, I’m using my usual starter, which is typically an all purpose white flour with some whole grain rye. Use whatever starter you maintain!
Hi Maurizio,
Thanks for the recipe I am in the middle of baking this bread for the 2nd time. Both times the dough has been so hard to shape and I couldn’t get it tight. I just shoved it into the loaf tin anyway. Was very tasty and not dense,( first loaf I’ve made that my husband is happy to use for sandwiches) should I cut back on the water? Also used 1/2 water and 1/2 kefir whey, do you think it would be the whey or the flour over here in Australia? Nobody else seems to have had this problem. Thanking you in advance for your time to respond.
It sounds like your dough is most likely over hydrated. Try reducing the hydration by 10% and give it another go — the reduced water should bring a lot of strength to the dough and you’ll feel it immediately. Once you find a suitable hydration, you can try to push it back up, but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation.
Whey should work just fine for a portion of the liquid in this recipe!
Try to keep everything else as consistent as possible and let me know how the next attempt goes!
Thank you so much appreciate your time and talent.
Will try that next time. This last loaf still came out beautifully moist soft and extremely tasty, after poke test was correct I put it in the fridge overnight and baked it straight from the fridge. Great oven rise.
Hi Maurizio,
Yesterday I baked-up your Spelt Pan Loaf useing a course grind from which I sifted out the large brand flacks to coat durring final shaping which resulted in great tecture and a toasted flavor – thanks, so much!.
Although I’ve baked with whole grain spelt many times the results have never been this amazing! But now although I’m out of spelt I’ve got a bag of emmer grain. Can I substutute emmer for spelt in this recipe? If so, what adjustments would I make such as in hydration? Or should I search for a recipe specifically designed for emmer?
Glad to hear that, Hall! It’s hard to say what hydration for the emmer, I’d start conservatively, maybe drop this recipe by 10% the first go and see how it ends up, then adjust. I think it would work well, though!
Hi Maurizio,
After you build the levain, do you leave it out at room temp overnight? If so, should that be about 76 degrees? Same question with bulk.. what ambient temperature is best for bulk to be accomplished in 3.5 hours? Thank you!
That’s correct, and it’s around 74F or so, but adjust as necessary!
I made this loaf yesterday. Great texture and flavor. My loaf blew out a bit during the baking (too much oven spring?). Is this due to under proofing? I typically score my loaves but didn’t see that in your instructions. Any other reason for the bread “bursting” on the side?
Yes, usually that’s dough that could have used a bit more fermentation time.
Is it possible to use more starter instead of building a levain? Instead of using 80 grams of levain, could I use 80 grams of mature starter? I follow your starter guide, using 8 g starter carryover, 25 g flour (50% rye, 50% all purpose), 25 g water. I know that the levain is built with spelt, but having 50% rye/50% all purpose flour that’s already in my starter is fine with me.
Ultimately, I would love to be able to use all of what becomes my starter discard to use to make the loaf. If I have 25 g starter discard, can I scale this up to 80 g to add to the loaf?
Thank you so much and hope you are well during this time!
Yes, you could definitely use your starter instead of making a levain for this loaf!
Has anyone made this as a free form loaf on a baking stone or in a cast iron pot? If so, wondering how it might turn out….
I haven’t, but I would say if you did you might want to consider dropping the hydration and/or shaping it rather tight to discourage spreading.
Thank you. Do you have another recipe (free form loaf) that’s over 50% spelt?
My spelt sourdough is 30% whole grain spelt. Check out my recipes page for others! I’m not sure I have any at 50% at this time (I’ll work on that, spelt is one of my favorite grains to be sure).
Awesome! Thanks for sharing. Much appreciated.
I made this loaf yesterday. Great texture and flavor. My loaves blew out a bit during the baking (too much oven spring?). Is this due to under proofing? I typically score my loaves but didn’t see that in your instructions. Any other reason for the bread “bursting” on the side?
Hi Maurizio! First I wanted to thank you for the dedication and clarity in your website, it has been a source of lots of inspiration and information over the past few weeks. I baked this whole grain spelt loaf couple days ago, is delicious, but it happened that after 15 minutes in the oven it doubled it size. I didn’t expect that and since you don’t mention any upsizing for this dough I wanted to understand what happened, any clues? Thanks again!
You’re very welcome, Teo! Based on the description of your dough it could be that it was under proofed. There are a few indicators your dough could be under: explosive rise in the oven, dense interior with potentially scattered large holes, and gummy texture to the interior.
Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there — it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It’s important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
Thank you for all the awesome recipes! I made about 4 of your recipes online including pizza!!!! but I had been using 14% protein whole wheat flour. Just curious, what is your rule of thumb for autolyse? I always thought you need to autolyse whole wheat flour to soften the bran? Also, I tend to see some fermentation during 2-hr epoxy, and then I go for 3.5hrs bulk ferment – and then I end up with loaf not rising much. Could I possibly be over fermenting?
Excellent, Rizza! A long autolyse with whole grain flour can help hydrate the bran/germ but I’ve found with spelt it’s counterproductive since spelt is already a “weaker” flour and has a tendency to spread. It really depends on the flour you’re working with! When I’m using 100% whole grain hard red that’s aged, I do like a longer autolyse. Yes, sounds like you might be over proofing to some degree.