Help a newbie- spelt sourdough

amother

↑ Banana

Sat, Dec 07 2024, 10:23 pm

amother OP wrote:

And all of you do the stretch and folds every 30 mins and ferment in the fridge for 18 hours? That’s a really long time, no? Is there no such thing as over fermenting? How do I know?

I ferment mine in the fridge for 72 hours

amother

↑ OP ↓

Sat, Dec 07 2024, 10:35 pm

Wow. I wonder why Rories method is so so different.

Are your methods the same was one would make regular wheat sourdough?

So if I put up my starter Sunday morning, and it’s ready to make the dough around 1pm, I put the dough in benaton in the fridge around 6-7pm and then I bake it around 12pm on Monday?

I so appreciate all your help!! Yours come out high and fluffy? And will for sure heat of Dutch oven longer, wasn’t being so careful about that. I always worked fast at that point but didn’t let it properly heat up for a long time

amother

↑ NeonGreen

Sat, Dec 07 2024, 10:41 pm

amother OP wrote:

I'm almost sure her recipe for artisanal loaf calls for her spelt dough mix, which contains other flours besides for just spelt. That could be why it needs so much more water. Those other flours absorb more water but they're there to help it hold its shape.

amother

Eggplant

Sat, Dec 07 2024, 10:45 pm

I found spelt flour to be really hard to work with and it definitely needs less water than regular wheat.
I also slow fermentation in the fridge and I do all it to warm up on counter a bit before baking.
I believe its the recipe rather than the method but spelt will always be less fluffy than the regular wheat ones. Also the smaller loaves rise better

amother

↑ OP ↓

Sun, Dec 08 2024, 12:52 am

I can’t thank you all enough.

Last question (for now!)- does it matter which brand of white spelt flour I use?

amother

Iris

Sun, Dec 08 2024, 1:15 am

300 g water
150 g starter, well activated
550 g flour. If it feels very sticky, add flour.
10 g salt

Mix, stretch and fold 3-4 times with 20 min rise in between. Shape into ball and place in Dutch oven pan on sprayed Parchment paper
Leave it for approximately 10 hours. Do not change pans after the long rise. Once it looks fluffy, bake immediately or place in fridge as spelt will fall shortly after. Wheat will stay longer.

Spelt does ferment quicker. I would not leave it in the fridge for more than 12 hours as it gets a slightly sour taste.

Only high quality flour should be used. It makes a big difference.

Bake covered at 450 for 35 minutes . 10 minutes uncovered.

amother

Tulip

Yesterday at 4:37 pm

amother Iris wrote:

With what do you spray your parchment paper?
Is this a common thing to do? Never heard of it or seen on any videos .

amother

↑ Gray ↓

Yesterday at 8:01 pm

amother Iris wrote:

Thats a lot of flour. This must be a very dense loaf of bread

amother

↑ OP ↓

Yesterday at 8:45 pm

Ok I tried it today for the first time. No idea if it’s gonna come out good. My timings were a little off bc of unexpected situations that were out of my control. But I did it about right. It’s sitting in the fridge now until tomorrow afternoon (it’ll be super fresh for the Seuda!)

But it was so much denser and not as elastic as my original recipe. Is that normal? With my original recipe By my second stretch and fold the dough would be so elastic (not slimy and sticky, just elastic and easy to pull). This time it was so much harder to pull!
275g water
100g starter
500 flour
15 salt

amother

↑ Gray ↓

Yesterday at 9:00 pm

amother OP wrote:

The water amount here is not enough . 300-320 is the right amount.

Would love to hear how it came out report back after eating.

amother

↑ OP

Yesterday at 10:55 pm

Oh no. I was so hoping for perfect.

Too little water means that it’ll end up dense and dry?

Will it be edible?

I knew something was off but I was following the recipe someone recommended (no hard feelings whoever you are!) I so appreciate everyone’s help.

Is it supposed to rise at all in the fridge?

amother

↑ Gray ↓

Yesterday at 11:31 pm

amother OP wrote:

Yes it will be edible, but probably dense.
I doesn't have to rise in the fridge. It should rise nicely in the oven.

amother

↑ Gray

Yesterday at 11:40 pm

amother OP wrote:

I'm thinking now it's possible that poster meant 275 water and when adding salt another 25 gm. If yes that would make sense some people do it that way,
I personally like to add all the water and salt same time I don't see a difference.