WHY are so many bread especially Sourdough done in Metrics? I can see that your using your eye on some of your in recipe. Now I'm a 57 yr old lady who's used to American measurements all my life. Do I really need a scale just make bread? I dont think my grandma used anything. Lol Other than maybe cups and measuring spoons. I'll bet didn't use anything at all just went by feel. I'm new at making bread except quick bread. )
My first attempt at the spelt, and it's in the oven now - 20 minutes in, and so far so good! Great video, and I love the intro with lots of extra information, not just a recipe. So, how about a video for some of that great Danish liver pâté? Update: Just eaten some of this first attempt - beautiful crust and flavour, and my husband's eaten about half the loaf in under an hour.
This is the first of your recipes that I've tried. I followed your instructions carefully and it turned out great! Thanks for sharing your expertise! 😊👍
Absolutely love how well this bread came out! I am a long-time fan of spelt but this is the lightest and fluffiest I have made. So simple and easy to make this recipe. The 70% tip for sifted flour worked a treat, as did placing the dough in a container with a marker to measure the fermentation.
Well it took you some 4 minutes to get started on the actual bread making. Spelt flour/bread became less popular when REFINED BREADS were modified/developed to absorb MORE WATER using LESS FLOUR that = HIGHER PROFIT FOR BAKERS.... However during the REFINING process much of the NUTRIENTS were removed which then involved the FLOUR refiners having to ADD VITAMINS ETC. In the U.K. post WW2 the Wonderloaf was produced from HIGHLY REFINED WHITE FLOUR with added Vits....within the TRADE the Disgusting LOAF was referred to as WATER STANDING UP. Spelt Grains are grown by DEDICATED FARMERS who use Genuine Spelt that is NOT REFINED. To my Spelt Wholemeal Bread I use 350 ml Hot Water(to melt Coconut Oil of Solid)2 tablespoons Coconut Oil, 1 Cup Pumpkin seeds, 2 teaspoons Nigela seeds and 1 Cup grated Raw Mixed Nuts and 4g dried yeast. when it is cold I slice and wrap with cling film and pop in freezer.
The bread looks so yummy.....I baked this last week....very tasty! Question: would u pls consider baking a 100% khorasan flour bread? I have tried a few times, the bread is soft and tasty with nice crunchy crust, but I think it can be improved.... would be great to compare the these 3 wheat grains: Einkorn, spelt, khorasan...
I enjoyed the video. I am going to order some spelt flour. Until it arrives, I am going to use this recipe with a whole grain wheat product that we call Germade. Looking forward to it.
Thanks! I started my spelt sourdough starter 8 days ago, and it seems to be working. My dough from your recipe grew 50% last night. Think it will be ready for baking later today. Looking forward to eating my own organic sourdough bread, as it costs quite a lot in the store.
I cold proofed in the fridge for 14 hours and should have scored before putting in the oven. My bread virtually erupted. I get away without scoring doughs in loaf tins that prooved at room temperature, but not ones that have skinned over in the fridge. The old axium that one learns from one mistakes is certainly true, for me at least.
I just made this bread and it turned out great! Looks exactly like yours. Thanks so much. I always thought 100% spelt would be hard to work with but the low hydration made it easy. I think I could've baked it free form which I might try next time.
You have inspired me to finally buy a pullman's loaf pan and do this. Love spelt but always as an additional flour for sourdough. I will try it out on it's own.
I bought refined spelt flour by mistake but had a lovely loaf following this recipe - I actually tried your sandwich bread recipe before as I was looking for a sandwich bread besides my classic sourdough and gotta tell you I liked this one way more than the sandwich bread recipe! Great stuff, Sune! As always 😉
Great video, I love the taste of spelt! Some timescales would be useful. Eg, how long should the bulk fermentation take at a temperature of less than 20 degrees C? Thank you.
I would be helpful to have the measurements of the pan and time estimates for the bulk fermentation and final rise. I know it's all temperature dependent but the general time would be helpful when planning on when to start. Can I bulk ferment overnight in the fridge?
Great video and bread, I only cook bread with whole grain, so it's nice to see videos you do that way so I don't worry I'm failing with my smaller bubbles! ;-) On the food front, while everyone needs to be aware about what they eat, interestingly vegans don't actually normally need to worry about protein because they can get more than enough with grains and pulse in their diets. Other than junk food, if vegans are getting enough calories they are getting enough protein!
Coul you please tell me why you put it in container instead of pan directly after streching and folding 😇 cant we ferment in the pan directly..can we ignore shaping
That's largely because I use a KitchenAid stand mixer to do the initial meeting for about 15 minutes and I'm trying to figure out if I need to change my do consistency or my flower type to get better window pane
Greetings from Singapore. Love watching your experiments as I was a hands-on teacher for kids. Spelt is such a wonderful flour, when added to starter, it gives out a very grassy almost flora smell. Can I request for one sourdough recipe using Tigernut flour? I got almost 4kg of tigernut flour on a fantastic discount (90% off). It seems nobody's buying it, 400g for S$19.90 before sales.
I'm giving this recipe a try now! Very exciting! I used to make a lot of sourdough with refined flour... but now I just want to make it 100% whole grain, so it'll be exciting to see how this turns out . Roughly how long do you let your dough long ferment? Overnight?
@@Foodgeek Hello! I've tried to make the recipe about 4-5 times now... and I'm sure there is something that I'm doing wrong, maybe you can help me figure it out? 😅 So I have tried exactly what you've said in the recipe, but with coarse ground spelt flour it was wayyyy too thick and stiff the dough, so the loaf turned out like a brick. When I did it with the finely ground whole grain flour it was a little better.. but even from the start when I mix the starter and water into the flour the dough is so much stiffer and heavier than yours.. it's not really stretchable, it's just a clump of dough. So the loaves have all been very heavy... some literally like a brick 😅 Do you have any ideas as to how I can adjust the recipe to make it lighter? Hope you have a nice evening!
Dear Foodgeek, I have learned so much from you, so super thank you. But now I have wheat allergy. Have you ever made wheat free sourdough? Did I miss it? Your devoted follower.
Your link to Amazon for the Pullman pan in the US does not offer a “medium” size, only a small or large, 9” or 13” and 4x4. I assume that the 9” is correct?
How long does it take to rise to 100%? I’m letting this bulk rise and it’s been in the bin for a few hours and has hardly risen. I’m just going to let it rise over night at this rate.
My dough took 20 hours to double in size. Then when it was time to bake I had to add more time for it to finish baking and the crust was hard. The bread was tasty but the crust was too hard to eat. Any suggestions?
@@emilyantiqua Thanks! But 'spelt' flour *_IS_* the 'whole wheat'. (bran, endosperm, germ, and all) I would think the only variable would be how fine it's ground, but I've never worked with it.
@@russf6572 I meant that the difference is you’re using normal wheat berries which is from a different plant than spelt. So yes, the spelt is “whole grain”, but it’s not “whole wheat” because it isn’t wheat.
Brødet ser meget bra ut og jeg liker at du snakker om low FODMAP. Forstår jeg riktig at du anbefaler å bruke mindre enn 20% av starter grunnet det? Jeg bruker fullkornsspelt starter uanset.
I just tried to make this bread. My sourdough starter apparently died since I hadn't used or feed it since November, so I attempted to make a new starter. After 4 days of feeding it, I thought it was ready. All seemed to be going well until the proof in the container where it needs to grow from 50% to 100% of the original size. It literally took 20 hours at 26 degree celsius degrees to increase 25% in size. How long should it take for 50% or 100% increase in size? It was more runny at that stage than before it went into the container, and almost had an alcohol smell to it. There was no way I was going to shape it into a ball. Into the trash it went. I'm going to feed the starter some more. Perhaps it will work on attempt 2?
Could you do a test comparison what the best way is to replace a fresh sourdough starter with commercially available dried (inactive) sourdough plus yeast? I think it would be interesting to have a recipe that offers a good compromise between these sometimes flavor-lacking yeasted breads and somewhat time intensive sourdough breads.
There's very little time required to maintain a sourdough starter, particularly whole rye. One longer than normal refresh build before baking using a small amount of starter, add a small amount (relative to yeast bread) of yeast to the final dough if you want to shortcut the bulk and final ferment. Some types of bread do this. Polish Milk Rye is a good example.
Unfortunately, my first sourdough levain is super overhydrated (for some reason); gonna try and increase the flour % by a couple points before bulk fermentation.
I found the full recipe and there is no mention of a final retarding in the fridge. Given your attention to detail, I assume that an element of retarding/cold-proofing in the fridge was not part of your bake on the day, although as always we are free to experiment. My kitchen is currently 19 degrees Celsius and I have no bread proofer and don’t trust my oven for this job, so it will be interesting how long the fermentation takes to reach a 75% to100% increase in dough size. I know you have the Brød & Taylor Folding Proofer and wonder did you use it in this instance? Thanks for the video Sune.
You’ve commented like 3 times saying this. That’s just how spelt is. Ancient grains like this will never have the gluten forming capabilities of bread flour
Thank you for your recipe and video. Appreciate the additional information on nutrition 😍 disclaimers, I know.... Looking forward to trying this recipe. What size is your Pullman loaf pan for this recipe? GBU! 😃
Dette spørgsmål er ikke relateret til dagens opskrift, men jeg tænkte, at du mere sandsynligt ville læse det, hvis jeg lagde det her. Jeg har studeret dansk online i cirka et år nu (jeg bor i Canada, så, ja, jeg er nok lidt tosset). Min skole introducerede os for nylig til dansk madlavning, og som almindelig surdejsbager er jeg meget interesseret i at lave surdej rugbrød nu. Naturligvis var det første, jeg gjorde, at tjekke din kanal for at se, om du havde en opskrift, og jeg fandt den. Men jeg har problemer med at få revnede rugkerner her. Jeg kan få dem fra Amazon, men i poser på 10 kg - for meget til min lille lejligheds køkken! I mindre mængder kan jeg få rugkerner (ikke revnet). Hvor vigtigt er det, at rugkernerne er revnet? Om nødvendigt kunne jeg knække dem selv? Hvordan? Når du siger malt sirup, antager jeg også, at du mener bygmalt, er det rigtigt?
Du kan sagtens skrive på selve videoen. De kommer op i mit feed i den rækkefølge som det er postet. Jeg ville mene at du godt kan bruge hele rugkerner istedet. Malt sirup er bygmalt ja. Super godt dansk i øvrigt :)
Thanks to Ridge for sending me this wallet and supporting the channel! Here’s the site if you want to check them out: ridge.com/foodgeek Use Code "FOODGEEK" for 10% off your order.
Lovely bread!😍😋 I’m trying your recipe out now! Thank you so much! But stick to bread-baking instead of giving nutrional guidelines.. for your correct information spelt is actually very healthy and was eaten everyday in old times! It’s an ancient grain, and a wild crossing between einkorn (which is mankinds original wheat and mother to all other types of wheat) and emmer. People who can not eat modern wheat (like me!) can eat spelt without any symptoms! So spelt is truly a blessing! Einkorn, emmer and spelt are natures original wheat as they have contained their original genetic code intact for over 12.000 years, while modern wheat have been genetically modified. This explains the “gluten-allergy” which in reality is not gluten at all (cause einkorn, emmer and spelt) contains gluten too - and rye but i don’t have any symptoms with theese), but the problem is that the immumsystem of course will attack foregin organisms (which gmo-food is) as their natural or original dna have been altered with.🤓🌾 To know more look up Carla Jovial Einkorn here on YT. Or get her book🌾☀️
Why won't you answer? You have posted a video, then you also have to answer the questions? Common questions like: how long is the bulk fermenation - in my kitchen it took 4,5 hours before the dough rised 50%.. But you don't tell how long the final proof is either? Is it overnight? In the fridge? VERY important information! It's so weird of you to answer me on another one of your videoes today, but you havn't answered theese 2 questions for weeks now! Det er dårlig stil. Siger det bare.
Using weight instead of volumetric measurements are so much more precise, which is why even in the States the baking community uses grams. For non-baking recipes I do both :) If you want to do the conversion you can use my ingredient converter: foodgeek.dk/en/ingredient-converter/ :)
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Buy the t-shirt: fdgk.net/buy-busters-tshirt :D
Nice recipe, love the music!
Btw, it's "FOD-map" not "FOOD-map"
WHY are so many bread especially Sourdough done in Metrics? I can see that your using your eye on some of your in recipe. Now
I'm a 57 yr old lady who's used to American measurements all my life.
Do I really need a scale just make bread? I dont think my grandma used anything. Lol Other than maybe cups and measuring spoons. I'll bet didn't use anything at all just went by feel. I'm new at making bread except quick bread. )
My first attempt at the spelt, and it's in the oven now - 20 minutes in, and so far so good! Great video, and I love the intro with lots of extra information, not just a recipe. So, how about a video for some of that great Danish liver pâté?
Update: Just eaten some of this first attempt - beautiful crust and flavour, and my husband's eaten about half the loaf in under an hour.
This is the first of your recipes that I've tried. I followed your instructions carefully and it turned out great! Thanks for sharing your expertise! 😊👍
Great to hear! Thanks ❤️
So glad to see a whole grain recipe! Thank you.
Absolutely love how well this bread came out! I am a long-time fan of spelt but this is the lightest and fluffiest I have made. So simple and easy to make this recipe. The 70% tip for sifted flour worked a treat, as did placing the dough in a container with a marker to measure the fermentation.
Thanks for the recipe it turned out great! Best loaf I’ve made so far.
Your directions and explanations are clear, enjoyable to listen to and generous-THANK YOU
Thank you
Amazing! I'm definitely going to try this out! Also a big thumbs up for the extra FODMAP information 👍
Well it took you some 4 minutes to get started on the actual bread making.
Spelt flour/bread became less popular when REFINED BREADS were modified/developed to absorb MORE WATER using LESS FLOUR that = HIGHER PROFIT FOR BAKERS.... However during the REFINING process much of the NUTRIENTS were removed which then involved the FLOUR refiners having to ADD VITAMINS ETC.
In the U.K. post WW2 the Wonderloaf was produced from HIGHLY REFINED WHITE FLOUR with added Vits....within the TRADE the Disgusting LOAF was referred to as WATER STANDING UP.
Spelt Grains are grown by DEDICATED FARMERS who use Genuine Spelt that is NOT REFINED.
To my Spelt Wholemeal Bread I use 350 ml Hot Water(to melt Coconut Oil of Solid)2 tablespoons Coconut Oil, 1 Cup Pumpkin seeds, 2 teaspoons Nigela seeds and 1 Cup grated Raw Mixed Nuts and 4g dried yeast. when it is cold I slice and wrap with cling film and pop in freezer.
The bread looks so yummy.....I baked this last week....very tasty! Question: would u pls consider baking a 100% khorasan flour bread? I have tried a few times, the bread is soft and tasty with nice crunchy crust, but I think it can be improved.... would be great to compare the these 3 wheat grains: Einkorn, spelt, khorasan...
That looks amazing Sune! Thanks for the recipe!
I enjoyed the video. I am going to order some spelt flour. Until it arrives, I am going to use this recipe with a whole grain wheat product that we call Germade.
Looking forward to it.
Thanks! I started my spelt sourdough starter 8 days ago, and it seems to be working. My dough from your recipe grew 50% last night. Think it will be ready for baking later today. Looking forward to eating my own organic sourdough bread, as it costs quite a lot in the store.
Looks wonderful! I’m going to try it soon.
How long did it take for your final proof? Thank you
I cold proofed in the fridge for 14 hours and should have scored before putting in the oven. My bread virtually erupted. I get away without scoring doughs in loaf tins that prooved at room temperature, but not ones that have skinned over in the fridge. The old axium that one learns from one mistakes is certainly true, for me at least.
Thanks for the nice formula, Sune. Welding gloves are the bomb, are they not?
Just obtained some spelt this month...putting this on my list for this coming week
You timed this perfectly. Must've been reading my mind.
Great bread! Good job!
I just made this bread and it turned out great! Looks exactly like yours. Thanks so much. I always thought 100% spelt would be hard to work with but the low hydration made it easy. I think I could've baked it free form which I might try next time.
You have inspired me to finally buy a pullman's loaf pan and do this. Love spelt but always as an additional flour for sourdough. I will try it out on it's own.
I bought refined spelt flour by mistake but had a lovely loaf following this recipe - I actually tried your sandwich bread recipe before as I was looking for a sandwich bread besides my classic sourdough and gotta tell you I liked this one way more than the sandwich bread recipe! Great stuff, Sune! As always 😉
Great video, I love the taste of spelt! Some timescales would be useful. Eg, how long should the bulk fermentation take at a temperature of less than 20 degrees C? Thank you.
Before you do stretch and Folds can you do a quick windowpane test so I can get a feel for where the dough is at
Awesome t-shirt.
Love that wallet!
Hi sune are the ingrediant weights the same for white spelt flour, thanks millie
You will need to lower the hydration. Try and get the same texture as in the video 😊
Great info on foodmaps I hadn't heard anywhere else!!
One question, how long was your final proof?
How long was the bulk fermantion, after the last strech and fold?
How long was the final prof fermentation?
I would be helpful to have the measurements of the pan and time estimates for the bulk fermentation and final rise. I know it's all temperature dependent but the general time would be helpful when planning on when to start. Can I bulk ferment overnight in the fridge?
Great video and bread, I only cook bread with whole grain, so it's nice to see videos you do that way so I don't worry I'm failing with my smaller bubbles! ;-) On the food front, while everyone needs to be aware about what they eat, interestingly vegans don't actually normally need to worry about protein because they can get more than enough with grains and pulse in their diets. Other than junk food, if vegans are getting enough calories they are getting enough protein!
Approximately, how long does it take to double in size once you put it into the cambro container?
Coul you please tell me why you put it in container instead of pan directly after streching and folding 😇 cant we ferment in the pan directly..can we ignore shaping
You can, but it will probably not be as pretty :)
That's largely because I use a KitchenAid stand mixer to do the initial meeting for about 15 minutes and I'm trying to figure out if I need to change my do consistency or my flower type to get better window pane
Hi, does this not need a cold proof?
No, but you can if you want :)
So good! Spelt was always a mystery to me before but now I feel confident to give it a go, thank you! 💕
could it be possible to make it on a kitchen aid ?
Absolutely. Follow my method found here:
ruclips.net/video/X8k_FPonS5s/видео.html
Hi :) I would like to bake this bread but I need some advice. What flour are you using for the sourgough and also the amount of flour and water?
I use all-purpose for my starter. Half water, half flour 😊
@@Foodgeek Thank you! :)
Greetings from Singapore. Love watching your experiments as I was a hands-on teacher for kids. Spelt is such a wonderful flour, when added to starter, it gives out a very grassy almost flora smell. Can I request for one sourdough recipe using Tigernut flour? I got almost 4kg of tigernut flour on a fantastic discount (90% off). It seems nobody's buying it, 400g for S$19.90 before sales.
I'm giving this recipe a try now! Very exciting! I used to make a lot of sourdough with refined flour... but now I just want to make it 100% whole grain, so it'll be exciting to see how this turns out . Roughly how long do you let your dough long ferment? Overnight?
In this case I believe it was about 4 hours in the proofer set to 30C/86F 😊
@@Foodgeek Could I put it in the refrigerator tonight for example and then bake it in the morning? I need to get a plastic proofer box with a lid 😅
@@theclasorum6362 Yes, I'd take it out a bit before you'd bake it, so it can grow a little while it's cooling down :)
@@Foodgeek Thank you so much for your quick response and tips!! Really appreciate it 😃
@@Foodgeek Hello! I've tried to make the recipe about 4-5 times now... and I'm sure there is something that I'm doing wrong, maybe you can help me figure it out? 😅 So I have tried exactly what you've said in the recipe, but with coarse ground spelt flour it was wayyyy too thick and stiff the dough, so the loaf turned out like a brick. When I did it with the finely ground whole grain flour it was a little better.. but even from the start when I mix the starter and water into the flour the dough is so much stiffer and heavier than yours.. it's not really stretchable, it's just a clump of dough. So the loaves have all been very heavy... some literally like a brick 😅 Do you have any ideas as to how I can adjust the recipe to make it lighter? Hope you have a nice evening!
I just started a high wheat bread that I switched to love plan when I saw didn't have any glue so I'm interested to see how yours Compares with gluten
Would be fun to se a video where you skip al the folding. How it will effect the crumb.
Should you stretch and fold your dough? What is the best way to knead?
ruclips.net/video/Lz9CO1PJ0sM/видео.html
Looks amazing! Would you dear to shape it into a batard or boulé?
If I were to do that I might lower the hydration a tad. Although the dough seemed to keep together pretty well 😊
@@Foodgeek Gonna try that out. Will ping you on IG if it turns out interesting 😊
Cool. Please do 😁
Dear Foodgeek, I have learned so much from you, so super thank you. But now I have wheat allergy. Have you ever made wheat free sourdough? Did I miss it? Your devoted follower.
Your link to Amazon for the Pullman pan in the US does not offer a “medium” size, only a small or large, 9” or 13” and 4x4. I assume that the 9” is correct?
The 9" is the medium.
The nine inch one is the medium :)
What size Cambro container are you using in this video?
4 qt: fdgk.net/buy-cambro-container-4-qt
How long does it take to rise to 100%? I’m letting this bulk rise and it’s been in the bin for a few hours and has hardly risen. I’m just going to let it rise over night at this rate.
I only have fine spelt flour would that work?
Yes, but you should lower the hydration. Maybe 65 or 70%. Start at 65 :)
@@Foodgeek thankyou much ..i used 511 grams of water
Any thoughts on autolysing spelt? I have a book that says it is not useful. Any thoughts?
I think autolyse for sourdough is not really needed to be honest. The fermentation is so long that the gluten can develop with any agitation 😊
My dough took 20 hours to double in size. Then when it was time to bake I had to add more time for it to finish baking and the crust was hard. The bread was tasty but the crust was too hard to eat. Any suggestions?
I don't have any spelt flour, but I do have several pounds of wheat berries. _Can I grind them down and use the flour for this?_
Yes you can. Results may vary though because you will essentially be using whole wheat flour instead of spelt.
@@emilyantiqua Thanks!
But 'spelt' flour *_IS_* the 'whole wheat'. (bran, endosperm, germ, and all)
I would think the only variable would be how fine it's ground, but I've never worked with it.
@@russf6572 I meant that the difference is you’re using normal wheat berries which is from a different plant than spelt. So yes, the spelt is “whole grain”, but it’s not “whole wheat” because it isn’t wheat.
Yes, although I'd go for a finer grind if you use regular wheat :)
@@Foodgeek Thanks!
Brødet ser meget bra ut og jeg liker at du snakker om low FODMAP. Forstår jeg riktig at du anbefaler å bruke mindre enn 20% av starter grunnet det? Jeg bruker fullkornsspelt starter uanset.
Fordi at en længere fermentering bryder flere FOODMAPs ned og mindre surdej i dejen giver en længere fermentering 😊
Recipe link did not work.... 🤔
Where is the warm final proof described?
I just tried to make this bread. My sourdough starter apparently died since I hadn't used or feed it since November, so I attempted to make a new starter. After 4 days of feeding it, I thought it was ready. All seemed to be going well until the proof in the container where it needs to grow from 50% to 100% of the original size. It literally took 20 hours at 26 degree celsius degrees to increase 25% in size. How long should it take for 50% or 100% increase in size? It was more runny at that stage than before it went into the container, and almost had an alcohol smell to it. There was no way I was going to shape it into a ball. Into the trash it went. I'm going to feed the starter some more. Perhaps it will work on attempt 2?
Could you please make the whole grain spelt bread in a bread maker machine!?
I am not sure about others, but i couldn’t open the recipe link. It shows error 404
Could you do a test comparison what the best way is to replace a fresh sourdough starter with commercially available dried (inactive) sourdough plus yeast?
I think it would be interesting to have a recipe that offers a good compromise between these sometimes flavor-lacking yeasted breads and somewhat time intensive sourdough breads.
There's very little time required to maintain a sourdough starter, particularly whole rye. One longer than normal refresh build before baking using a small amount of starter, add a small amount (relative to yeast bread) of yeast to the final dough if you want to shortcut the bulk and final ferment. Some types of bread do this. Polish Milk Rye is a good example.
Unfortunately, my first sourdough levain is super overhydrated (for some reason); gonna try and increase the flour % by a couple points before bulk fermentation.
I found the full recipe and there is no mention of a final retarding in the fridge. Given your attention to detail, I assume that an element of retarding/cold-proofing in the fridge was not part of your bake on the day, although as always we are free to experiment. My kitchen is currently 19 degrees Celsius and I have no bread proofer and don’t trust my oven for this job, so it will be interesting how long the fermentation takes to reach a 75% to100% increase in dough size. I know you have the Brød & Taylor Folding Proofer and wonder did you use it in this instance? Thanks for the video Sune.
please, amaranth next!
I was hoping to see a cold ferment
Looking at the crumb at the end it looks like it had a very low windowpane
Perhaps that’s behind the use of a loaf pan - different structure.
You’ve commented like 3 times saying this. That’s just how spelt is. Ancient grains like this will never have the gluten forming capabilities of bread flour
@@emilyantiqua Thank you for your patience.
I had thought high gluten equated to an open crumb Structure
You said that it should bulk ferment 50%, and 100% if you don’t want a crust..but yours got a crust anyways?
Not that it’s a bad thing😊
When you're shaping it it looks pretty loose and I can't tell if that's low gluten low windowpane or high hydration
Thank you for your recipe and video. Appreciate the additional information on nutrition 😍 disclaimers, I know....
Looking forward to trying this recipe.
What size is your Pullman loaf pan for this recipe? GBU! 😃
He says at 7:10 that he uses a medium Pullman. :)
@@jockeberg4089 thank you, I didn't catch that! ☺️
Please fix the link for the recipe because it does not work!
Please fix the link to the recipe! Thank you.
I just did. Unfortunately I was driving from Jutland back home while the video was released.
Help! What does it mean to "let it grow a 50% or a 100%" ?????
100% is doubling of the dough. 50% is half of that :)
Dette spørgsmål er ikke relateret til dagens opskrift, men jeg tænkte, at du mere sandsynligt ville læse det, hvis jeg lagde det her. Jeg har studeret dansk online i cirka et år nu (jeg bor i Canada, så, ja, jeg er nok lidt tosset). Min skole introducerede os for nylig til dansk madlavning, og som almindelig surdejsbager er jeg meget interesseret i at lave surdej rugbrød nu. Naturligvis var det første, jeg gjorde, at tjekke din kanal for at se, om du havde en opskrift, og jeg fandt den. Men jeg har problemer med at få revnede rugkerner her. Jeg kan få dem fra Amazon, men i poser på 10 kg - for meget til min lille lejligheds køkken! I mindre mængder kan jeg få rugkerner (ikke revnet). Hvor vigtigt er det, at rugkernerne er revnet? Om nødvendigt kunne jeg knække dem selv? Hvordan? Når du siger malt sirup, antager jeg også, at du mener bygmalt, er det rigtigt?
Du kan sagtens skrive på selve videoen. De kommer op i mit feed i den rækkefølge som det er postet.
Jeg ville mene at du godt kan bruge hele rugkerner istedet. Malt sirup er bygmalt ja.
Super godt dansk i øvrigt :)
@@Foodgeek Tusind tak. Jeg prøver det!
Jeg kan bedre lide smagen af Ølandshvede, og det må kunne lade sig gøre med det også. Det må prøves 🙂
Did you just let it rest for 20 min. at 7:00 without covering it??
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??? you give nutritional advice while wearing a tee with pac man ghosts being chased by a ghostbusters car - man, i'm confused by the messaging :D
Those ghosts are full of ectoplasm. Everything a growing boy needs 😂
😂 looking forward to giving your spelt loaf a try
Lovely bread!😍😋 I’m trying your recipe out now! Thank you so much!
But stick to bread-baking instead of giving nutrional guidelines.. for your correct information spelt is actually very healthy and was eaten everyday in old times! It’s an ancient grain, and a wild crossing between einkorn (which is mankinds original wheat and mother to all other types of wheat) and emmer.
People who can not eat modern wheat (like me!) can eat spelt without any symptoms! So spelt is truly a blessing!
Einkorn, emmer and spelt are natures original wheat as they have contained their original genetic code intact for over 12.000 years, while modern wheat have been genetically modified.
This explains the “gluten-allergy” which in reality is not gluten at all (cause einkorn, emmer and spelt) contains gluten too - and rye but i don’t have any symptoms with theese), but the problem is that the immumsystem of course will attack foregin organisms (which gmo-food is) as their natural or original dna have been altered with.🤓🌾
To know more look up Carla Jovial Einkorn here on YT. Or get her book🌾☀️
Fodmaps, not foodmaps
Why won't you answer? You have posted a video, then you also have to answer the questions? Common questions like: how long is the bulk fermenation - in my kitchen it took 4,5 hours before the dough rised 50%.. But you don't tell how long the final proof is either? Is it overnight? In the fridge? VERY important information! It's so weird of you to answer me on another one of your videoes today, but you havn't answered theese 2 questions for weeks now! Det er dårlig stil. Siger det bare.
Grams?? How about giving a cup conversion…
Using weight instead of volumetric measurements are so much more precise, which is why even in the States the baking community uses grams. For non-baking recipes I do both :)
If you want to do the conversion you can use my ingredient converter: foodgeek.dk/en/ingredient-converter/ :)
Have you looked into Kernza flour? en.wikipedia.org/wiki/The_Land_Institute#Kernza