What are the best tips for baking with spelled?

Various types of bread.

Spelled is a highly nutritious grain that is related to wheat and can be ground and used as flour for baking. As a bakery product, spelled flour contains a much lower level of gluten than wheat. Thus, baked goods that contain spelled tend to rise at a lower rate than those made with traditional wheat flour. For this reason, the preferred products for baking with 100% spelled are foods with a low amount of rise, such as muffin tins, pizza bases, and pancakes.

Spelled grains.

When baking with spelled flour, additives can be used to aid in the fermentation process. It is also important not to knead the dough too aggressively or for too long. Excessive kneading of the spelled dough can result in a very dense end product. Many people prefer to bake spelled flour and all-purpose flour in a one-to-one ratio. This reduces the total gluten content while allowing the dough to rise.

Specifically regarding bread making, there are very few spell-only recipes. The reason for this is that spelled baking can be tricky and there are a variety of things that can go wrong during the process. Some of these problems include dryness, crumbly texture, and poorly bound proteins, resulting in a flat bread.

Using the correct amounts of water in the mix is ​​very important. If insufficient water is added, the cooked product can become too dry, resulting in an unpleasant density. Too much water can make the dough too weak to contain the fermentation gases. This can make it difficult to grow, as well as being an end product that can be easily broken and difficult to cut cleanly.

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Mixing the dough is also a key step in the preparation process when baking with spelled. Overmixing the dough will eventually destroy the delicate proteins that hold the dough together and help to contain the gases produced during fermentation. Similar to using a lot of water, mixing the dough well can result in a crumbly product that breaks down too quickly to slice effectively.

Some of the pitfalls of baking with spelled can be overcome by using a starter. By doing this, approximately half of the cooking mixture is prepared into a dough and allowed to stand for 5 to 12 hours before the remaining ingredients are mixed. When using this initial process, the carbohydrates in the spelled dough break down into simple sugars, speeding up the fermentation process and resulting in a greater rise during cooking.

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