made this after a rye loaf and they both came out amazing, just want to say thanks for the recipes and for not being such a nerd about sourdough. approachability is not common with sourdough recipes. you're doing gods work
I recently started getting interested in whole grain ancient flours to make sourdough. I tried this and it turned out wonderfully! Moreover, I topped it off with an egg wash along with flaxseeds and pumpkin seeds. I appreciate this recipe. Thank you for doing the experimenting for us and taking the guess work out!
Thank you for this video! I've been trying to make 100% spelt sourdough bread from recipes for calling for all-purpose flour. It was always too wet of a dough. Now, I can't wait to try your recipe.
Just made this and it’s fantastic! Mine seemed a lot wetter than yours when I started but I’m glad I didn’t add any extra flour as it turned out great by the end of the rise. I didn’t have a pot to cook it in so I just baked it for longer on an open tray with a tray of ice underneath at a lower temperature. Not sure if it might have turned out even better if I’d cooked it quickly on 500 like you do…? Maybe I’ll try that next time… Either way, definitely the best 100% wholemeal loaf I’ve ever baked baked by far!
Just perfect bread. So simple, straightforward steps. Thank you. By the way, that small brush is for cleaning banatons from flour, for me i wouldn’t use it to brush the dough surface to avoid scratching it. Unless you’re so careful 🤣🤣. Great job
I made this. I loved it. Looks sensational! The only problem was that it did not rise much... Is that normal for spelt? I use a spelt starter that I made from scratch. And also this starter wasn't getting to big after feeding comparing to my white wheat starter.... Anyway the taste was amazing! Thanks for the attention and the great video!
If no improvement then change flour. Depending on source flours behave differently. Looks like the current one you are using doesn't have sufficient good bacteria to ferment nicely.cheers
Thank you for making this so straightforward! I can't tell you how many articles I've read and videos I've watched that had my head spinning with confusion...THANK YOU! Now that my spelt starter is ready I'm so excited to get going on my first loaf of homemade sourdough tomorrow! You're awesome 👏🏼👏🏼👏🏼
Omg!😍 Wish i could make this!😢😩 Thank you for the thorogh training!👍🏻 If i were you i would start my own backery! Speltbread is SO rare and hard to find, yours look amazing!😍 Will buy it several times a week!😋🤤
I like the way you give your bread loving little pats as you go through the process...... a lovely reminder to put care, attention and good feelings into our baking and cooking. Your loaves all look well loved!
Thanks Grant, looks amazing! I’m very new to this, made my first spelt sourdough yesterday following another recipe which didn’t rise well and was very dense. What’s your house temp/humidity like in this video? Also what’s your take on using dry tea towel verse wet tea towel verse covering with air tight bowl cover between your rests and also fold and stretches?
HI Grant, I love your videos and I've used them with great success, thank you! (The music loops on this one and the WW one, though...ay yi yi, a bit unnerving.) I love the soothing sound of your voice and your great camera work! THANK YOU!!!!
Thanks for the comment! Yeah, I hear you. All of my videos from the last two years have not included music. So definitely watch my newer stuff, and I might even make a remake of these older videos with no music too. 😊
Amazing recipe Grant, thank you! When I did it my dough was so incredibly sticky it was almost impossible to work with it. I wonder if I should have kept kneading until it became silky? Could it be because I mill my own grain (I use a coffee grinder, just starting!) and therefore it’s less fine that the one you buy already milled? Cheers!
@@luisp8801 yes!! First try use less water, dryer doughs are much easier to handle. Also maybe you’re fermenting it too much? I find if u wet your hands you can work it until it becomes silky again :)
Thank you so much for this video. I have never made sourdough bread before but am presently cultivating a whole wheat starter to use with a spelt sourdough. I have two questions. (1) can this be made in a regular loaf pan? and (2) Does it have to be scored? I appreciate this video very much.
Hi Grant, love the simplicity of your instructions. This will be my first attempt at making sourdough and I am trying to get a feel for the timing. I know there’s lots of variables but if I start around 11 am will that put my final refrigerator proof in around 4 pm? I am trying to figure out what time to start the process so I don’t ovenproof dough. Many thanks. The bread looks amazing!
I never shape a sourdough speltbread and it's going out great. I thought shaping is only for wheat flour to build up the gluten structure. I would even say spelt need more watery consistency.
Amazing bread!😍 i wish i could make a bread like that!🥹 i’ve just made a sourdough-starter on speltflour, using your recipe. Thank you so much! You are the only one i could find that makes a speltsourdough-starter and who has simple instructions! Can’t wait to get started. I was going to make my bread now, but my starter is really slow.. it also took me 7 days to make the starter..it’s a bit cold in my room at wintertime. I have put my starter in the oven since 6 in the morning, (fed it last evening at 6), and now it has risen, but not double in size (like yours). It also have some larger holes, and some hooch in it? Does i mean it’s hungry, and ready for baking with? What will you suggest me to do? - let it rise till double in size - start baking with it Thank you lots!🤗🙏🏻🥰
Was looking for a 100% Spelt recipe and found you on TH-cam. Loaf looks amazing with way more aeration then I expected. Have had a slight failure with a spelt loaf this morning so looking forward to trying your recipe. I would love to know what Bread Knife you are using?
Thanks so much! I hope this method works out well for you. 100% spelt is known for being tricky, so just keep trying. Here's an affiliate link to the knife I got from Amazon. It's a Mercer Culinary brand 9-inch bread knife. amzn.to/2Rb160d
Love your videos, thank you! Have you got a recipe for wholemeal spelt and rye sourdough? I’ve bought great loaves from specialist bakeries but never found a recipe!
I tried this, and for the first time, my sourdough bread came out great!. I also use Emmer Farro grain. I'm wondering if the water/flour ratio would be the same?
Hi Grant, made this recipe for multiple times now and it turned out great almost every time. Thanks. I would love to make a larger bread, with 600g spelt instead of 450g. Can I just multiply the rest of the ingredients with the same ratio (in this example x1.3)? Or do I need to take some other aspects into consideration? Thanks, Jody
You can definitely multiple it by 1.3 or any other number. Just keep the same ratio and it should turn out about the same. That's baker's math 🤓 You may need to bake the loaf for a little bit longer since it's larger, just keep that in mind. Other than that, everything should be the same. Thanks for making the recipe!
I've been looking for a 100% spelt recipe and this looks great! I have a blend of white spelt and wholegrain spelt flour - would this recipe work or would it need to be adapted somehow? Thanks!
Do you use DDT to establish water temperature, or is it room temperature water? If using DDT, what temp are too shooting for? Thanks. Great video by the way 👍
Thanks! I _usually_ just use room temperature water and then if it's colder in my kitchen, I'll know that my dough needs to rise longer. But if I was trying to shoot for a certain "desired dough temperature" it would probably be between 75 and 80 degrees Fahrenheit. Sometimes I'll use warm water to get a higher dough temperature but usually I just use room temperature water. Either works!
After the overnight proof, should I bake first thing the next morning... i.e. early or can/should I wait until later in the day? I've had one loaf using this recipe/method that came out perfect and with perfect oven spring/rise but I've no idea what I did 'right' that one time. The others have all tasted good, but haven't had that rise that I want. 🤔
Great video! I keep my starter at 1/2 rye and 1/2 white flour. Can you keep a starter at all spelt or part? First time I’m seeing Spelt used in a starter. Had to send for some flours like rye and spelt as it’s hard to find locally, and I’m in NJ, and not in the sticks……lol.
I'm new to sourdough. I'm making this recipe right now and after proofing my dough seems to be really dry. I checked the math and by your measurements this recipe has a hydration of 61% not 65% like you say. Maybe my calculations are wrong, like I say I'm new to this. I'm still going to refrigerate it overnight and bake it. I've been failing miserably making bread and I always end up throwing away the dough or bread. I haven't had any luck yet.😮💨
Thank you for the very detailed video! Im thinking of substituting some of the spelt flour with rye flour. Do you think it will turn out well? Also, can I knead the bread using mixer instead?
You can definitely sub a little bit of rye flour. I wouldn't use a lot (maybe 50 grams or so). If you use too much rye flour the dough will feel and act a lot differently and the process might not work out the same. Rye is great, it just acts very differently to wheat and spelt. And yes, you could use a mixer for this if you want. Just knead for about five to eight minutes until the gluten is well developed, then follow the same bulk fermentation and proofing steps in the video. You could skip the stretch and folds.
Thank you for this - really clear instructions. If I wanted to make seeded spelt sour dough bread, what changes would I need to make to this please. More water??
Try adding 25 extra grams of water to the dough, then you can add 100g of seeds after the initial 30 min rest. You can add in a handful of seeds and incorporate them during each of the stretch and folds. It might just take some trying out, I haven't made a spelt bread like that yet 😊
Thank you for posting this amazing recipe! I’ve made this several times and almost always it needs to bake than 20 minutes with the lid on. I have checked my oven temp with a few thermometers. 4 out of 5 bakes, I take the lid off the top is wet and there’s very little oven spring. Should I take the dough out of the fridge for a while before baking it?
Thanks for trying out the recipe! Good question...for my oven 20 min worked out, but for your oven it might need longer. Try 25 or 30 minutes with the lid on and then another 10-15 min with the lid off. If you take the top off and the dough still looks glossy and not fully expanded, pop the lid back on and give it another 10 minutes. Baking the bread with the lid on until it is fully expanded is most important. Then, once that happens, remove the lid to allow the bread to get a nice brown crust. I wouldn't worry about letting the dough come up to room temperature, but do make sure that you're preheating the oven for long enough. A half hour usually works for me.
This looks amazing, everytime I make spelt bread it becomes really dense and chewy.... I even used half all purpose wheat to make a good enough toast loaf to entice my children, I ended up eating it. And I don’t blame them, it was not a good loaf!! I read afterwards that you are not supposed to knead spelt doughs too much, but one can see in your video that you do that proper kneading, what am I doing wrong?...
Hey, thanks for the comment. What is it that you don't like about the taste of your 100% spelt loaves? Honestly I think most 100% whole grain breads are going to be somewhat dense, that's just the nature of whole grains. So don't expect it to taste or feel like white bread. BUT, this one did turn out pretty light because of the way that I made it. I say give this method a try and see how it goes for you. But at the end of the day, if you want a lighter, fluffier bread, maybe go 80% bread flour and 20% spelt flour.
thanks, it wasn‘t so much the taste, but the texture. Maybe I ddin‘ t bake it long enough idk... Otherwise I do exactly the things you do,, stretch n fold, four repetitions, I even do extra autolyse beforehand. Anyway thanks for your answer! I will keep trying
@@lilane259 It sounds like the bread was underbaked. Try baking it longer next time. Remember to preheat the oven for 30-60 minutes. The temperature in some ovens is way lower than the temperature it says on the bottom (idk the correct word 🤷, sorry), so that could also be an issue.
@@malenejensen2995 thanks, that’s what i thought too. I have made another one with less than one third wholemeal spelt and let it bake for an hour, it came out amazing. I am amazed at how some recipes call for 30‘ baking!
Thank you for this recipe! I also have a question. What is the temperature of the outside environment and of the inside fridge environment? Thank you very much!
Annoyingly my dough is stickier than yours! I am wondering if my Spelt flour is not as finely milled. I'm going to add another few grams of flour before stretch and fold 🤞 OMG it's now even stickier 😥
Stretch and fold does replace the kneading to some degree. It's another way to develop gluten in the dough just like kneading. Some people also do a combination of the two, like you mentioned.
Hi, thanks so much for the great videos. I want to make the bread, I watched the video and I have a question. You said that the time for the dough to rise is about two hours, because I do not know what your temperature is, it will help me a lot to know what percentage (approximately) you let the dough rise? In my doughs I usually let the dough rise to about 25-35% and I wanted to know if this is okay in your spelled sour recipe as well. Thanks
Let it rise about 50% or more during bulk fermentation. That should work. However, since the stretch and folds change the size of the dough, I never really go by size increase. But do whatever works for you!
Hi Grant, great video! Unfortunately my bread wasn't great. I don't know what I did wrong. When I first mixed the flour it seemed very wet so I added a tiny bit more flour was this wrong? When I was doing the stretch and folds the bread seemed very shaggy and a bit stiff not smooth like yours. I noticed your flour is whole grain is that different to wholemeal spelt? I'm in the U.K. And haven't found any whole grain only wholemeal. Many thanks!
Hey, sorry your bread didn't turn out great. I believe whole grain is the same as wholemeal in the UK. But of course just make sure it's wholemeal spelt and not regular wholemeal wheat. I recommend to follow the measurements and don't add any extra flour the next time you make it. It should be a pretty stiff dough at 65% hydration, so adding more flour might make the dough too shaggy and the final bread too dense. If it seems too wet at first, just make sure to incorporate all of the flour into the water, and then let the dough rest for 30 minutes. The 30 minute rest period should ideally transform the dough and make it much easier to handle, even if it seemed wet at first. Overall, honestly it might just take a few tries to get it right. If you try it again, please let me know! You can even email me with photos at grantbakesbread@gmail.com. How did the final bread turn out for your first try?
Thank so much for your reply. It's definitely spelt wholemeal I'm using but it does look a bit courser than the spelt you used. I will definitely try again and make sure I don't add any extra flour. The final bread wasn't too bad it was just a bit dense and didn't puff up much. Thanks for your help I will keep practising!
@@suzyizzard8127 Absolutely, just keep going with it. Every flour is different and acts a little differently. Just follow the process and the rising times and hopefully it'll work out well for you the next time!
@@suzyizzard8127 Absolutely, just keep going with it. Every flour is different and acts a little differently. Just follow the process and the rising times and hopefully it'll work out well for you the next time!
Learn to make your own sourdough starter from scratch with my free guide - grantbakes.com/sourdoughstarterguide
made this after a rye loaf and they both came out amazing, just want to say thanks for the recipes and for not being such a nerd about sourdough. approachability is not common with sourdough recipes. you're doing gods work
Thanks! That’s what I hope to do 😊
I recently started getting interested in whole grain ancient flours to make sourdough. I tried this and it turned out wonderfully! Moreover, I topped it off with an egg wash along with flaxseeds and pumpkin seeds. I appreciate this recipe. Thank you for doing the experimenting for us and taking the guess work out!
Thank you, I needed this after my recent run in with a wet Spelt dough. I will begin the process again tomorrow, following your instructions.
Thank you for this video! I've been trying to make 100% spelt sourdough bread from recipes for calling for all-purpose flour. It was always too wet of a dough. Now, I can't wait to try your recipe.
Do it! It's great.
Can I replace the starter with dry yeast?
Yes you can, i made one today 1/2 tsp of yeast the same method. The only change was i let it raise 2-3 hours instead of overnight in the fridge.
Just made this and it’s fantastic! Mine seemed a lot wetter than yours when I started but I’m glad I didn’t add any extra flour as it turned out great by the end of the rise. I didn’t have a pot to cook it in so I just baked it for longer on an open tray with a tray of ice underneath at a lower temperature. Not sure if it might have turned out even better if I’d cooked it quickly on 500 like you do…? Maybe I’ll try that next time… Either way, definitely the best 100% wholemeal loaf I’ve ever baked baked by far!
Just perfect bread. So simple, straightforward steps. Thank you. By the way, that small brush is for cleaning banatons from flour, for me i wouldn’t use it to brush the dough surface to avoid scratching it. Unless you’re so careful 🤣🤣. Great job
Thanks!
I’ve just followed your recipe to make 2 loafs. One with mixed sessame seeds and another one is plain. I’ve started with the stretch and folds
Enjoy the delicious bread!
Thank you
I followed the recipe to the T and it turned out gorgeous! Thank you so!
Yay! That's awesome, Mila.
Really appreciate this video. Would love a 💯% whole kamut version!
Thanks! People seem to have had a lot of success with this one. I've actually never used kamut before. Possibly worth a try!
I always thought higher hydration meant softer bread but you made this doe soft and its dense in the formula
I made this. I loved it. Looks sensational! The only problem was that it did not rise much... Is that normal for spelt? I use a spelt starter that I made from scratch. And also this starter wasn't getting to big after feeding comparing to my white wheat starter....
Anyway the taste was amazing!
Thanks for the attention and the great video!
Have you had any improvement with your spelt starter? I'm hoping to make and use spelt starter myself so wondered if you had any tips
If no improvement then change flour. Depending on source flours behave differently. Looks like the current one you are using doesn't have sufficient good bacteria to ferment nicely.cheers
while the break looks amazing i cant believe how much work making bread is
Some bread require more work than others. You can check out my video about Jim Lahey's No Knead Bread for a really easy one.
Thank you for making this so straightforward! I can't tell you how many articles I've read and videos I've watched that had my head spinning with confusion...THANK YOU! Now that my spelt starter is ready I'm so excited to get going on my first loaf of homemade sourdough tomorrow! You're awesome 👏🏼👏🏼👏🏼
how did it go? i just started on my bread today, so excited! Hope this time works..have failed so many times!
Use a very damp kitchen towel to cover your dough, it'll keep it from drying out
👌🏻
Finally found your site for a 100% spelt flour bread. I like spelt for its digestability . Awesome and thanks fpr sharing 👍
Glad you found it!s
Unfortunately i can't upload photos here, but I followed your total AND THE BREAD CAME OUT AMAZING. THANKS! 💥
Short, no bullshit guide.
Thanks! So glad it did! I'm on instagram @grant_bakes if you want to share photos with me, or you can email me them at grantbakesbread@gmail.com.
Omg!😍 Wish i could make this!😢😩 Thank you for the thorogh training!👍🏻 If i were you i would start my own backery! Speltbread is SO rare and hard to find, yours look amazing!😍 Will buy it several times a week!😋🤤
Thanks for this method/recipe. I’m gonna try it! QUESTION: What is the maximum overnight cold-fermentation time in the refrigerator?
I like the way you give your bread loving little pats as you go through the process...... a lovely reminder to put care, attention and good feelings into our baking and cooking. Your loaves all look well loved!
Thank you so much 😊 Haha I'm still doing that to this day.
I see so much love that you put it on your art. Amazing. It looks delicious. Congrats
Thanks a lot, it is a really gift for me! I look more than 1 year after a 100% whole grain flour receipe which to look like this! ❤️
Your loaf of bread looks beautiful! Great technique, cant wait to try it, many thanks!!
Thank you!
Made it, thanks for recipe😊👍
Hope you like it!
@@GrantBakes waiting for it to cool. Will let you know 👍😊
@@GrantBakes tasted great!
I followed your recipe and video and the bread came out wonderful and yummy
Thank you
Excellent video. Thank you for all the details. I love baking with spelt.
Thanks Grant, looks amazing! I’m very new to this, made my first spelt sourdough yesterday following another recipe which didn’t rise well and was very dense.
What’s your house temp/humidity like in this video?
Also what’s your take on using dry tea towel verse wet tea towel verse covering with air tight bowl cover between your rests and also fold and stretches?
HI Grant, I love your videos and I've used them with great success, thank you! (The music loops on this one and the WW one, though...ay yi yi, a bit unnerving.) I love the soothing sound of your voice and your great camera work! THANK YOU!!!!
Thanks for the comment! Yeah, I hear you. All of my videos from the last two years have not included music. So definitely watch my newer stuff, and I might even make a remake of these older videos with no music too. 😊
Amazing recipe Grant, thank you! When I did it my dough was so incredibly sticky it was almost impossible to work with it. I wonder if I should have kept kneading until it became silky? Could it be because I mill my own grain (I use a coffee grinder, just starting!) and therefore it’s less fine that the one you buy already milled?
Cheers!
Hi, have you found a solution for your problem? My dough is ok at first but after bulk fermentation it becomes a huge sticky mess.
@@luisp8801 yes!! First try use less water, dryer doughs are much easier to handle. Also maybe you’re fermenting it too much? I find if u wet your hands you can work it until it becomes silky again :)
Thank you so much for this video. I have never made sourdough bread before but am presently cultivating a whole wheat starter to use with a spelt sourdough. I have two questions. (1) can this be made in a regular loaf pan? and (2) Does it have to be scored?
I appreciate this video very much.
Hi Grant, love the simplicity of your instructions. This will be my first attempt at making sourdough and I am trying to get a feel for the timing. I know there’s lots of variables but if I start around 11 am will that put my final refrigerator proof in around 4 pm? I am trying to figure out what time to start the process so I don’t ovenproof dough. Many thanks. The bread looks amazing!
This worked perfectly! Thanks 🎄
Thank you for making it! Glad it worked out well.
I never shape a sourdough speltbread and it's going out great. I thought shaping is only for wheat flour to build up the gluten structure. I would even say spelt need more watery consistency.
Spelt is technically what, just an ancient variety, so it does contain gluten. I still recommend shaping it, especially if you're not using a pan/tin.
Is the loving pat on the dough at the end of stretching it, optional?
Great recipe. Pity about the unnecessary background ‘music’. Spoils it.
Thanks. And thanks for the feedback. I'm new to video editing so there's still much to learn. Hope to improve the sound quality with every new video.
Good point about music
Always amazes me when people cry about music in a video. Are you hard of hearing or something? It doesn’t detract anything from the video.
Agree, no problem with the music at all. Thanks for the video!
Amazing bread!😍 i wish i could make a bread like that!🥹 i’ve just made a sourdough-starter on speltflour, using your recipe. Thank you so much! You are the only one i could find that makes a speltsourdough-starter and who has simple instructions!
Can’t wait to get started. I was going to make my bread now, but my starter is really slow.. it also took me 7 days to make the starter..it’s a bit cold in my room at wintertime.
I have put my starter in the oven since 6 in the morning, (fed it last evening at 6), and now it has risen, but not double in size (like yours). It also have some larger holes, and some hooch in it? Does i mean it’s hungry, and ready for baking with? What will you suggest me to do?
- let it rise till double in size
- start baking with it
Thank you lots!🤗🙏🏻🥰
That looks so delicious!!!!
looks great, keep up the good work!
Thank you!
Was looking for a 100% Spelt recipe and found you on TH-cam. Loaf looks amazing with way more aeration then I expected. Have had a slight failure with a spelt loaf this morning so looking forward to trying your recipe. I would love to know what Bread Knife you are using?
Thanks so much! I hope this method works out well for you. 100% spelt is known for being tricky, so just keep trying.
Here's an affiliate link to the knife I got from Amazon. It's a Mercer Culinary brand 9-inch bread knife. amzn.to/2Rb160d
Hi Grant! Thanks for the video e for making a whole grain, spelt and rye 100% recepies! Could you share the ideal time fridge rest please?
thank you so much for this video . i have a question . how many hour is overnight for rest the dough?
Very nice oven spring
Thanks!
Love your videos, thank you! Have you got a recipe for wholemeal spelt and rye sourdough? I’ve bought great loaves from specialist bakeries but never found a recipe!
I tried this, and for the first time, my sourdough bread came out great!. I also use Emmer Farro grain. I'm wondering if the water/flour ratio would be the same?
If I wanted to add vital wheat gluten to this recipe, how many grams of the VWG do I add?
How did you prepare the 25g unfed sourdough starter? How come you do not use any yeast? How can the dough rise without yeast?
Hi Grant, made this recipe for multiple times now and it turned out great almost every time. Thanks.
I would love to make a larger bread, with 600g spelt instead of 450g. Can I just multiply the rest of the ingredients with the same ratio (in this example x1.3)? Or do I need to take some other aspects into consideration?
Thanks, Jody
You can definitely multiple it by 1.3 or any other number. Just keep the same ratio and it should turn out about the same. That's baker's math 🤓
You may need to bake the loaf for a little bit longer since it's larger, just keep that in mind. Other than that, everything should be the same. Thanks for making the recipe!
Can you added toasted seeds to this and if so how much?
Can i make this dough into rolls instead of bread?😊😃
WHEN YOUR MAKING STARTER,,, DO YOU LEAVE IT OUT OR REFRIGERATE?
I've been looking for a 100% spelt recipe and this looks great! I have a blend of white spelt and wholegrain spelt flour - would this recipe work or would it need to be adapted somehow? Thanks!
Hi, I’m new to your channel. Do you make your starter from spelt flour to keep it balanced or can you use white bread flour starter?
I made this one from rye flour originally and then I fed it spelt flour for this bread. You could do the same with a white flour starter.
can you convert the grams into cup please
Do you use DDT to establish water temperature, or is it room temperature water? If using DDT, what temp are too shooting for? Thanks. Great video by the way 👍
Thanks! I _usually_ just use room temperature water and then if it's colder in my kitchen, I'll know that my dough needs to rise longer. But if I was trying to shoot for a certain "desired dough temperature" it would probably be between 75 and 80 degrees Fahrenheit. Sometimes I'll use warm water to get a higher dough temperature but usually I just use room temperature water. Either works!
@@GrantBakes Thank you for the info 🙏
After the overnight proof, should I bake first thing the next morning... i.e. early or can/should I wait until later in the day?
I've had one loaf using this recipe/method that came out perfect and with perfect oven spring/rise but I've no idea what I did 'right' that one time. The others have all tasted good, but haven't had that rise that I want. 🤔
Hi Grant thanks for the recipe! Is your starter also spelt? I have a whole wheat starter and a wheat starter. Could it work? Thanks!
Either would work. Or just take 20g of starter and feed it with spelt flour in a different jar to use just for this recipe. 👍🏻👍🏻👍🏻
Great video! I keep my starter at 1/2 rye and 1/2 white flour. Can you keep a starter at all spelt or part? First time I’m seeing Spelt used in a starter. Had to send for some flours like rye and spelt as it’s hard to find locally, and I’m in NJ, and not in the sticks……lol.
I'm new to sourdough. I'm making this recipe right now and after proofing my dough seems to be really dry. I checked the math and by your measurements this recipe has a hydration of 61% not 65% like you say. Maybe my calculations are wrong, like I say I'm new to this. I'm still going to refrigerate it overnight and bake it. I've been failing miserably making bread and I always end up throwing away the dough or bread. I haven't had any luck yet.😮💨
Great video thanks - would this recipe work with white Spelt or even 50/50 white & wholegrain?
Thank you for the very detailed video!
Im thinking of substituting some of the spelt flour with rye flour. Do you think it will turn out well?
Also, can I knead the bread using mixer instead?
You can definitely sub a little bit of rye flour. I wouldn't use a lot (maybe 50 grams or so). If you use too much rye flour the dough will feel and act a lot differently and the process might not work out the same. Rye is great, it just acts very differently to wheat and spelt.
And yes, you could use a mixer for this if you want. Just knead for about five to eight minutes until the gluten is well developed, then follow the same bulk fermentation and proofing steps in the video. You could skip the stretch and folds.
@@GrantBakes thank youu!!!
Thank you for this - really clear instructions. If I wanted to make seeded spelt sour dough bread, what changes would I need to make to this please. More water??
Try adding 25 extra grams of water to the dough, then you can add 100g of seeds after the initial 30 min rest. You can add in a handful of seeds and incorporate them during each of the stretch and folds. It might just take some trying out, I haven't made a spelt bread like that yet 😊
@@GrantBakes Thanks so much, really appreciated.
How did you prepare the 25g unfed sourdough starter? How come you do not show the use of any yeast? How can the dough raise without yeast?
Hi can this be made in an automatic breadmaker instead of manually with the hand?
Yes, you could use a bread machine. Just make sure that it is set to a long bulk fermentation/proofing time.
Thank you for posting this amazing recipe!
I’ve made this several times and almost always it needs to bake than 20 minutes with the lid on. I have checked my oven temp with a few thermometers.
4 out of 5 bakes, I take the lid off the top is wet and there’s very little oven spring.
Should I take the dough out of the fridge for a while before baking it?
Thanks for trying out the recipe! Good question...for my oven 20 min worked out, but for your oven it might need longer. Try 25 or 30 minutes with the lid on and then another 10-15 min with the lid off.
If you take the top off and the dough still looks glossy and not fully expanded, pop the lid back on and give it another 10 minutes. Baking the bread with the lid on until it is fully expanded is most important. Then, once that happens, remove the lid to allow the bread to get a nice brown crust.
I wouldn't worry about letting the dough come up to room temperature, but do make sure that you're preheating the oven for long enough. A half hour usually works for me.
@@GrantBakes I preheated oven with Dutch oven in it for 45 minutes. I will just add bake time with lid on as you suggest. Thanks so much for the tips!
This looks amazing, everytime I make spelt bread it becomes really dense and chewy.... I even used half all purpose wheat to make a good enough toast loaf to entice my children, I ended up eating it. And I don’t blame them, it was not a good loaf!! I read afterwards that you are not supposed to knead spelt doughs too much, but one can see in your video that you do that proper kneading, what am I doing wrong?...
Hey, thanks for the comment. What is it that you don't like about the taste of your 100% spelt loaves? Honestly I think most 100% whole grain breads are going to be somewhat dense, that's just the nature of whole grains. So don't expect it to taste or feel like white bread. BUT, this one did turn out pretty light because of the way that I made it. I say give this method a try and see how it goes for you. But at the end of the day, if you want a lighter, fluffier bread, maybe go 80% bread flour and 20% spelt flour.
thanks, it wasn‘t so much the taste, but the texture. Maybe I ddin‘ t bake it long enough idk... Otherwise I do exactly the things you do,, stretch n fold, four repetitions, I even do extra autolyse beforehand. Anyway thanks for your answer! I will keep trying
@@lilane259 It sounds like the bread was underbaked. Try baking it longer next time. Remember to preheat the oven for 30-60 minutes. The temperature in some ovens is way lower than the temperature it says on the bottom (idk the correct word 🤷, sorry), so that could also be an issue.
@@malenejensen2995 thanks, that’s what i thought too. I have made another one with less than one third wholemeal spelt and let it bake for an hour, it came out amazing. I am amazed at how some recipes call for 30‘ baking!
Thank you for this recipe! I also have a question. What is the temperature of the outside environment and of the inside fridge environment? Thank you very much!
Honestly I'm not sure what the exact temperature was on this day. You may need to increase the rise time if it's colder where you live.
Please avoid Background music. It's really interrupting.
Your starter was ready in only 8 hours? Or did I miss something.
Annoyingly my dough is stickier than yours! I am wondering if my Spelt flour is not as finely milled. I'm going to add another few grams of flour before stretch and fold 🤞
OMG it's now even stickier 😥
I don't have Dutch oven oven
does stretch and fold replaces the kneading ?
i always knead until dough passes windowpane test and during the bulk ferment I also stretch and fold
Stretch and fold does replace the kneading to some degree. It's another way to develop gluten in the dough just like kneading. Some people also do a combination of the two, like you mentioned.
Hi, thanks so much for the great videos. I want to make the bread, I watched the video and I have a question. You said that the time for the dough to rise is about two hours, because I do not know what your temperature is, it will help me a lot to know what percentage (approximately) you let the dough rise? In my doughs I usually let the dough rise to about 25-35% and I wanted to know if this is okay in your spelled sour recipe as well. Thanks
Let it rise about 50% or more during bulk fermentation. That should work. However, since the stretch and folds change the size of the dough, I never really go by size increase. But do whatever works for you!
you dont add salt after the autolyzation? or after you added the water and flour and letting it rest?
For this particular bread I just mixed everything together at the beginning. No need to autolyse or mix things at different times.
Hey Grant....great recipe! 😃 I'm starting this today! Do u cover the dough in the fridge?
I actually don’t cover the dough in the fridge if it’s just in there for a day. I’m kind of weird like that! Haha
@@GrantBakes I baked this recipe.....soooooo good! 😃 I'll do the photo in Instagram! Thx so much for this recipe!🙏
@@GrantBakes I stopped covering on your advice many loaves ago, and I see no issues.
Hi Grant great recipe thank you, can I ask the brand of you bread knife.
Hi, Vera! Thanks for the question. I think I have a link to the exact knife here on my website: grantbakes.com/recommended-baking-tools/
@@GrantBakesthank you seems they don't ship to Australia
@@verakay460 That’s a shame! Sorry.
@@GrantBakes No worries Grant
I thought you never use metal with starter mix ?
I’ve never had any problems with it 😊
Grams??
Hi Grant, great video! Unfortunately my bread wasn't great. I don't know what I did wrong. When I first mixed the flour it seemed very wet so I added a tiny bit more flour was this wrong? When I was doing the stretch and folds the bread seemed very shaggy and a bit stiff not smooth like yours. I noticed your flour is whole grain is that different to wholemeal spelt? I'm in the U.K. And haven't found any whole grain only wholemeal. Many thanks!
Hey, sorry your bread didn't turn out great. I believe whole grain is the same as wholemeal in the UK. But of course just make sure it's wholemeal spelt and not regular wholemeal wheat.
I recommend to follow the measurements and don't add any extra flour the next time you make it. It should be a pretty stiff dough at 65% hydration, so adding more flour might make the dough too shaggy and the final bread too dense. If it seems too wet at first, just make sure to incorporate all of the flour into the water, and then let the dough rest for 30 minutes. The 30 minute rest period should ideally transform the dough and make it much easier to handle, even if it seemed wet at first.
Overall, honestly it might just take a few tries to get it right. If you try it again, please let me know! You can even email me with photos at grantbakesbread@gmail.com.
How did the final bread turn out for your first try?
Thank so much for your reply. It's definitely spelt wholemeal I'm using but it does look a bit courser than the spelt you used. I will definitely try again and make sure I don't add any extra flour. The final bread wasn't too bad it was just a bit dense and didn't puff up much. Thanks for your help I will keep practising!
@@suzyizzard8127 Absolutely, just keep going with it. Every flour is different and acts a little differently. Just follow the process and the rising times and hopefully it'll work out well for you the next time!
@@suzyizzard8127 Absolutely, just keep going with it. Every flour is different and acts a little differently. Just follow the process and the rising times and hopefully it'll work out well for you the next time!
@@suzyizzard8127 If the flour is coarse then it takes longer to absorb the water.
Music is too loud and annoying
My very first recommendation. GET RID OF THE MUSIC. It drove me nuts.
Otherwise it is a great video.
Thanks. There’s no music on any of my newer videos. I hear your feedback loud and clear haha
!!!!!!!
not enough water bro.. spelt is full with protein.. at least 70 hydration
if it ferments too quickly, lower the surrounding temperature.. high protein requires high hydration.
and great job man. and your dog is sweet.
I may try higher hydration sometime again soon.
Thanks! He's the best dog, haha
I wish people wouldn't put an annoying loop tune in the background it ruins the video
Yeah, this one was a little loud. Hope you like the other videos better.
The music is annoying, while you speak!
Yup that music is annoying
Agreed. Haven’t added music in a long time. Sorry about that. Need to remake this video!
kill the music
How did you prepare the 25g unfed sourdough starter? How come you do not use any yeast? How can the dough rise without yeast?
How did you prepare the 25g unfed sourdough starter? How come you do not use any yeast? How can the dough rise without yeast?