Slow Spelt
Since the pan version went well, I wanted to see how spelt
would handle a longer, slower preferment treatment. The results were good, but
this needs work.
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I used Maggie Glezer's slow rise, whole wheat challah as a jumping off point. I just swapped in 100% whole grain spelt.
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The balance of the ingredients are the same as the pan version. Not quited doubled in 4 hours but I didn;t want to over do it.
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The shaped loaves proofed in about 2 hours.
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The crumb needs work. Maybe a little more water? The flavor was really big. I like this stuff so I'm going to play on.
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