I made the bread this weekend. I made one adjustment: I used half whole grain spelt flour and half hard white whole wheat flour--just because I know spelt is lower in gluten and I wanted to help make sure it would have some spring. Oh, and I also did it in an oblong rather than round banneton b/c I don't have a round one. So my shaping was a little different. I was a little worried when I felt how dry the dough was, but very pleasantly surprised to see how well it worked out. It did have some burning on the top and quite dark on the bottom of the loaf (I didn't put a pizza stone or tray underneath). So next time I would try using the pizza stone underneath and also I think I would decrease the oven temp. after taking the lid off. Or maybe even before--it's certainly the highest oven temp. of any of my sourdough recipes. Thoughts?
Hi! Wonder if you could help me with hydration. I started baking 14 months ago, and have made some delicious pizzas and bread using IDY and now have a strong bubbly starter watching your videos. No matter what kind of flour or yeast, once I get much past 60% hydration (I take starter water and flour into account) I wind up with a pancake slurry. I'm not talking sticky, I mean like pancake batter. I did your boule using stand mixer again and had to add a ton of bread flour to get a ball and something I could manage. I've gone through a number of GP, BF, whole wheat, always the same. We live on the coast, RI/CT border on Block Island Sound. I know flour is hygroscopic, but could it have this much affect on my dough. I have a STEM background and am blessed with OCD so this is driving me crazy. Any thoughts would be appreciated. Oh, yesterday around minute 12 on speed one, still slurry so I started adding bunches of flour instead of throwing it out, so kneading more wouldn't have helped I believe.
My oven goes only to 250 C not 260 C. Is that also ok? And wy do you need to put a pizza stone under in the oven below the dutch oven? I am waiting now for the 6 to 8 hour of first rise. Thx 😊😀😊.
250 will be fine, and the pizza stone or metal tray underneath the Dutch oven is optional but it helps stop the bottom of my bread from burning. I’ve tested it plenty of times and it often makes a difference. Thanks for making the recipe!
Here is a link to the printable, written recipe on my website:
grantbakes.com/whole-grain-spelt-sourdough-bread/
GRANT , THIS ARE VERY GOOD RECIPIES -AND DIRECTIONS - THANK YOU VERY MUCH !
Thank you, Grant. I use spelt flour often so this recipe is perfect for me. I'm going to the kitchen now to get my starter going overnight.
Hi, I tried how to make a sourdough starter and it worked perfectly! Thanks
Thank you, Grant. Will try. Love your recipe and method. God bless you
Great lovely loaf. My favorite. Thank you
Looks great, I'd like to try this one.
Thanks!
Thanks! I've got all the ingredients, and I'll be trying this soon. If I only had some huckleberry jam ...
Thanks for trying it!
I can’t wait to make this loaf! Can I please request a sourdough stollen recipe for Christmas this year? Also sourdough cardamom buns? Thank you!
Oooh good idea!
Question? Do you need the baking sheet under Dutch oven when you’re using a convection oven and there is no elements on the bottom of oven? Thank you.
I made the bread this weekend. I made one adjustment: I used half whole grain spelt flour and half hard white whole wheat flour--just because I know spelt is lower in gluten and I wanted to help make sure it would have some spring. Oh, and I also did it in an oblong rather than round banneton b/c I don't have a round one. So my shaping was a little different. I was a little worried when I felt how dry the dough was, but very pleasantly surprised to see how well it worked out. It did have some burning on the top and quite dark on the bottom of the loaf (I didn't put a pizza stone or tray underneath). So next time I would try using the pizza stone underneath and also I think I would decrease the oven temp. after taking the lid off. Or maybe even before--it's certainly the highest oven temp. of any of my sourdough recipes. Thoughts?
Hi! Wonder if you could help me with hydration. I started baking 14 months ago, and have made some delicious pizzas and bread using IDY and now have a strong bubbly starter watching your videos. No matter what kind of flour or yeast, once I get much past 60% hydration (I take starter water and flour into account) I wind up with a pancake slurry. I'm not talking sticky, I mean like pancake batter. I did your boule using stand mixer again and had to add a ton of bread flour to get a ball and something I could manage. I've gone through a number of GP, BF, whole wheat, always the same. We live on the coast, RI/CT border on Block Island Sound. I know flour is hygroscopic, but could it have this much affect on my dough. I have a STEM background and am blessed with OCD so this is driving me crazy. Any thoughts would be appreciated. Oh, yesterday around minute 12 on speed one, still slurry so I started adding bunches of flour instead of throwing it out, so kneading more wouldn't have helped I believe.
Grant you usually use a oval shape why round with this loaf
👍🏻
My oven goes only to 250 C not 260 C. Is that also ok? And wy do you need to put a pizza stone under in the oven below the dutch oven? I am waiting now for the 6 to 8 hour of first rise. Thx 😊😀😊.
250 will be fine, and the pizza stone or metal tray underneath the Dutch oven is optional but it helps stop the bottom of my bread from burning. I’ve tested it plenty of times and it often makes a difference. Thanks for making the recipe!
@GrantBakes thanks for the answer.
@@GrantBakes do you need to decrease the temperature after removing the top of the dutch oven?