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oofencocotte

oofencocotte

Hi all,

 

I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens:

 

5g yeast + 2 hours proofing, then 20minutes at 450F and 20minutes at 360F

 

OR

 

12g yeast + no proofing, then 60 minutes at 400F.

 

The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. 

The second option doesn't rise that much at all. 

 

I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. (Laziness is relative of course- I AM baking my own bread after all)

 

I've tried to do some research into the science of it but not had much luck. I've used both whole and white spelt but that doesn't seem to make a difference.

 

Does anyone have any advice? Or a better recipe?

oofencocotte

oofencocotte

Hi all,

 

I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens:

 

5g yeast + 2 hours proofing, then 20minutes at 450F and 20minutes at 360F

 

OR

 

12g yeast + no proofing, then 60 minutes at 400F.

 

The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. 

The second option doesn't rise that much at all. 

 

I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. (Laziness is relative of course- I AM baking my own bread after all)

 

I've tried to do some research into the science of it but not had much luck. 

 

Does anyone have any advice? Or a better recipe?

oofencocotte

oofencocotte

Hi all,

 

I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens:

 

5g yeast + 2 hours proofing  then 20minutes at 450F and 20minutes at 360F

 

OR

 

12g yeast + no proofing at 60 minutes at 400F.

 

The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. 

The second option doesn't rise that much at all. 

 

I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. (Laziness is relative of course- I AM baking my own bread after all)

 

I've tried to do some research into the science of it but not had much luck. 

 

Does anyone have any advice? Or a better recipe?

oofencocotte

oofencocotte

Hi all,

 

I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens:

 

5g yeast + 2 hours proofing  then 20minutes at 450F and 20minutes at 360F

 

OR

 

12g yeast + no proofing at 60 minutes at 400F.

 

The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. 

The second option doesn't rise that much at all. 

 

I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. 

 

I've tried to do some research into the science of it but not had much luck. 

 

Does anyone have any advice? Or a better recipe?

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