![](https://breadwinner.life/rails/active_storage/representations/redirect/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBcnNEIiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--ea4393bcde270baaf173b75354ad527db856c9dc/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJYW5CbkJqb0dSVlE2RTNKbGMybDZaVjkwYjE5bWFXeHNXd2RwQXBRRGFRSTRBUT09IiwiZXhwIjpudWxsLCJwdXIiOiJ2YXJpYXRpb24ifX0=--3c9c478242e8378fd5ebcdeae275762495f9550c/20231014_50WholeSpelt_50Bread.jpg)
Spelt practice
Recipe SourceHere's how Thom rated their bake:
What went well?
Baked super nicely. Crust is a bit softer; makes it a great sandwich bread, but I would have loved it a smidge crunchier.
What didn't?
Would lower the hydration to 65%. Dough was quite hard to handle at 73%. (And was soup at 80%.)
Baked: October 14th, 2023
Posted: October 15th, 2023
Other notes
Reshaped the bread after proofing to restore some structure. Worked out great!
Ingredient
Weight
Bakers %
Bread Flour
500g
45%
Whole Spelt Flour
600g
55%
Water
800g
73%
Whole Wheat Levain
220g
20%
Salt
29g
3%
Hydration