Spelt in thirds – one third freshly milled spelt grain, one third white spelt and one third natural bread flour. Loads of spelt flavour, however with out the heaviness of an excessive amount of wholegrain.
 

Plus a number of bakers’ methods:
1) a wholegrain spelt scald to maintain the crumb moist.
2) cuvee sourdough levain “for a nice stability between aroma and acidity”. This can be a two stage levain from homebaking.at –  with rye for the primary construct and wheat for the second.
3) the house milled spelt flour was put by way of a nice kitchen sieve and the bran was wizzed in a blade spice mill to cut back particle measurement. I discover this helps give higher loaf quantity.

Mixing stored to a minimal with only one minute on spiral mixer velocity 2, as I learn spelt does not like a variety of mixing.

My bread log could be discovered right here.

Lance