Help a newbie- spelt sourdough

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Household Management -> Kosher Kitchen

1 2 Next

View latest: 24h 48h 72h

amother

OP ↓

Thu, Dec 05 2024, 2:42 pm

How do I get my spelt sourdough to rise more? It tastes delicious but I feel like it’s a little heavy and should rise more. Is it supposed to get higher in the oven or however it is in the Benetton is the size it stays?

amother

NeonGreen ↓

Thu, Dec 05 2024, 2:54 pm

Is your starter very active?
What's your recipe? Method?
How hot is your oven?
Are you using white or whole spelt?

amother

↑ OP ↓

Fri, Dec 06 2024, 11:48 am

I follow Rories method and recipe (but I use different spelt flour and add 10g salt)

Starter looks beautiful and active.

White spelt

My oven goes up to 450 so it’s at 450 covered for 23 mins and 400 uncovered for 20 mins

amother

↑ NeonGreen ↓

Fri, Dec 06 2024, 11:58 am

amother OP wrote:

Is it her recipe using her spelt dough mix?

amother

Banana ↓

Fri, Dec 06 2024, 12:00 pm

Possible your starter isn’t strong enough but an entire spelt loaf will always be heavier than white flour
I make my loaves half white half spelt, and for the people who need 100% spelt, I make mini ones.

amother

↑ OP ↓

Sat, Dec 07 2024, 6:41 pm

Banana what’s your recipe?

amother

Gray ↓

Sat, Dec 07 2024, 7:09 pm

I'm not sure if this might be your problem but there is no need to lower oven to 400. Leave at 450 sourdough needs it.
Also make sure your dough is not underproofed or overproofed. But spelt will never be as fluffy as white wheat.

amother

Broom ↓

Sat, Dec 07 2024, 7:13 pm

My experience has been that spelt takes a little less water than white flour and ferments a little bit more quickly than white flour.
What's your recipe and your fermenting process like? Maybe some of us can help you tweak it a bit.

amother

↑ OP ↓

Sat, Dec 07 2024, 8:11 pm

345g water
40g starter
500g white spelt
10g salt

Mix ingredients and then let sit for 1 hr.
Stretch and fold
Sit for 1 hr
Stretch and fold
Let sit for 6-8hrs
Stretch and fold a few times and “roll/cup it” into nice round shape
Cover and let sit for 30 mins
Reshape by cupping and place in benatton
Cover and let sit on counter for 1 hr
Refrigerate for about 10-12 hrs
Bake on 450 for 23 mins covered and 400 for 20 uncovered or until it looks ready

It’s nice and crunchy but flattish. Shouldn’t it rise or not like regular challah?

The taste is good but it doesn’t grow from when I put it in the benaton (maybe a little but that’s it). Not in the oven either

amother

↑ NeonGreen ↓

Sat, Dec 07 2024, 8:55 pm

Things that I've found help spelt sourdough rise and retain their shape better:
Feed starter twice before baking
Make smaller loaves, I do 300gr flour
Less water, mine has 160-165gr for 300 gr of flour, that would be about 275gr for 500gr of flour
Knead really well when making dough, rest for an hour, and knead well again. Then stretch and folds every 30 min for another 2-3 hours
Very hot oven and Dutch oven. I preheat my oven to 500 with the Dutch oven inside for 45min-1hr before baking.

My recipe also has quite a bit more starter and a bit more salt than yours.

amother

↑ OP ↓

Sat, Dec 07 2024, 9:15 pm

amother NeonGreen wrote:

How much starter and how much salt for 500g flour?

Does the Dutch oven size matter?

You really find it makes a difference having the Dutch oven inside the oven for so long heating up makes a difference?

After the 2-3hrs of every 30 mins stretch and folds, you bake it? Or you let it sit for longer? Refrigerate at all?

amother

↑ Broom

Sat, Dec 07 2024, 9:17 pm

I would prob use more starter and leave it on the counter for less time, max 4 hours, then refrigerate for 18ish hours as it ferments much more slowly in the fridge.

amother

↑ NeonGreen ↓

Sat, Dec 07 2024, 9:50 pm

amother OP wrote:

100gr starter and 15gr salt

I don't know if size matters but mine has plenty of space inside/doesn't act like a mold for the loaf

Yes I find the preheating makes the biggest difference. Because spelt has weaker proteins it's doesn't naturally hold it's shape as well. So when everything is super hot, the long preheating makes the Dutch oven extra hot, there's a very rapid, sudden rise when you put in the dough and then it starts getting hard right away so it doesn't have a chance to flatten out . Vs when things aren't as hot it flattens out before it has a chance to rise and solidify.

I also work very quickly when putting it in. To make sure everything stays super hot, and that the loaf doesn't sit around long enough to flatten. Take loaf out of fridge, flip onto parchment. Remove Dutch oven, shut oven door. Uncover Dutch oven, quickly score loaf and drop into pot, cover, and return to oven.

After the kneading twice and stretch and folds I leave it on the counter another hours or 2, for a total or 5-6 hours, and then another 18+ hours in the fridge.

amother

↑ OP ↓

Sat, Dec 07 2024, 9:54 pm

At what point do you put the dough in the benatton?

amother

↑ NeonGreen ↓

Sat, Dec 07 2024, 9:55 pm

amother OP wrote:

At what point do you put the dough in the benatton?

Before putting in the fridge. About 5ish hours after making the dough. But 4 hours on the counter is fine too. And I've done up to 6.

amother

↑ OP ↓

Sat, Dec 07 2024, 9:55 pm

275g water
100g starter
15g salt
500g flour

Is this what I should try?

amother

↑ NeonGreen ↓

Sat, Dec 07 2024, 10:01 pm

amother OP wrote:

275g water
100g starter
15g salt
500g flour

Is this what I should try?

Yes.

amother

↑ Banana ↓

Sat, Dec 07 2024, 10:03 pm

amother OP wrote:

Banana what’s your recipe?

300 water
500 flour
100 starter
10 salt
(All grams)

amother

↑ OP ↓

Sat, Dec 07 2024, 10:05 pm

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?

amother

↑ NeonGreen ↓

Sat, Dec 07 2024, 10:08 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?

Knead, rest 1 hour, knead again, stretch and fold every 30 min about 4 times, bulk rise for another 2-3 hours, shape and place in banneton, fridge for cold ferment.

There is such a thing as overferting but I don't think 18hrs in the fridge will do that. Lately I've been doing 48hrs total so about 5 on the counter and 43 in the fridge and it's been coming out great.

Page 1 of 2

1 2 Next