White Spelt Stoneground Foster's Mill – Alkor
I have little to say about this loaf other than, wow I never thought I would make a loaf with English Spelt using my free-form rising method and result in a rise like this. Last year I attempted sourdough using English white spelt I had bought in my local supermarket and had disastrous results with a flatten loaf. Following that experience I bought some white spelt from Shipton Mill, which came from Germany, I had better results but wasn’t overly impressed with 100% spelt loaves. Patrick from Bakery Bits sent me this spelt flour he sells from Foster’s Mill in Cambridge for me to try and I made it yesterday.
I mixed the dough in the morning, and folded it twice over a course of 2-3 hours, shaped it and left to rise for 2 hours.
You can see how the dough was holding itself nicely once shaped. I did wonder at this point if I would return to a flat pancake. I gave it a small amount of support around it just in case.
By the time 2 hours had passed (room temperature) I could see from the tearing on the side it was time for the oven to be turned on.
I wasn’t expecting such a big “puff” in the oven, was quite taken back by the spring it had, creating the lovely rip effect on the slash.
OK, I take it all back about English spelt. This variety, Alkor, chosen by Jonathon at Foster’s Mill has certainly restored my faith in 100% sourdough English spelt loaves.
I now have to go back to my other spelt flours and see if it was down to my skill in not producing a loaf I was happy with, maybe it was me, after all I managed to produce a good loaf with freshly milled amaretto at 10.5% protein…
What I liked about this particular variety was the light texture it had. Some white spelts can feel quite heavy when chewing but not this one, has a close texture to that of a roller mill white flour.
My toast for this morning’s breakfast.
- 500g flour
- 300g water (temperature 30C, was cold day)
- 200g levain (fed 25g levain*, 100g flour, 100g water, overnight)
- 9g salt
Made as I described above.
*used white roller mill organic flour