Spelt?

[grisell]

Has anyone tried sifted spelt flour in bread? Because of its high protein content, it should be ideal in baguettes, but the high price has detered me so far.

[jenny_haddow]

I use spelt in my bread regularly, probably once or twice a week. I use it proportionally one third spelt to two thirds bread flour. This could be varied according to taste, but this suits me. It has a lovely flavour.

HTH

Jen

[grisell]

Ok, thanks. Is there any impediment in using 100% sifted spelt in bread, you think? (except the price, of course)

[jenny_haddow]

Yes you can use all spelt, I just prefer mixing it with wheat flour. It gives a lighter loaf, and as my bread is used for sandwiches every day, it's more practical.

Jen

[Ruralidle]

Shipton Mill - and others - in the UK also mill white spelt and that produces a lighter loaf. I regularly use it in conjunction with wholemeal spelt and some white flour from my sourdough starter. Recently I have been adding a small quantity (50 to 75g) of Little Salkeld Watermill 4 grain flour to the mix and it makes a very good, soft crumb loaf with nice flavour and a good crust.

[wheels]

Isn't it unusual in that it's high protein but low gluten?

Phil

[grisell]

Isn't it unusual in that it's high protein but low gluten?

Phil

I thought it's rich in gluten. More info, please. Low gluten is certainly not what I'm after with my baguettes.

[jenny_haddow]

It's not rich in gluten at all. Medium at best, which is why I mix it with other flour.
I'm now looking into buying some grains to grind. The wheat I grind makes superb flour, so it will be interesting to see how freshly milled spelt compares with bought flour.

[grisell]

Oh! Thanks for telling me, Phil and Jenny. Well, then I can forget about the whole idea.

However, I might try it some other time in another recipe.

[Ruralidle]

Also, the gluten links created by spelt flour are more fragile than those developed by bread flour. That doesn't change the fact that it gives a lovely taste to a bread that is made with it

[grisell]

I tried baguettes with 50% spelt. I think that the crust got better and tastier. The drawback was inferior porosity and a shorter shelf time. Next time I'll try with 25-30%.

[captain wassname]

I use wholemeal spelt in most of my breads up to 80%.Ive also used white spelt which has a different flavour altogether.I always put 10 ml or so of lemon juice in my loaf
Must admit I never seem to get a crispy crust but no problems with rising.
Spelt can be nice with a good dollop (technical measurement )of honey or maple syrup in the mix now and again

Jim