Show us your Baps

Stepmotheratomicbomb · 28 January 2018 22:16

I’m learning delicacy in the move too,

Adpully · 31 January 2018 15:08

Yet another spelt sub rolls -This time white

murrayjohnson · 31 January 2018 15:09

I’ve a bag of Spelt, any particular recipe you’d recommend?

Adpully · 31 January 2018 15:51

I haven’t been using any formal recipes with spelt just trial and error - All have worked out OK so it seems a flexible flour to use. Spelt is £2 a 1kg bag so I mixed it with Lidl bread flour to reduce the bake cost. The bake above was 5g each of salt brown sugar and yeast then 300g Spelt flour and 200g strong white plus 385g of water mixed for ten minutes. First prove was until it at least doubled in size two hours or so. It’s a very wet mixture that needs quick handling with floured hands and therefore best for mini sized loafs - I have found that spelt is really good for making holey type breads very quickly. So for that reason I recommend you try a ciabatta or baguette.Caution though If you are not using a mixer it might be impossibly wet to kneed by hand so you could try with say 350g of water and maybe add a little flour in process if needed. Also for slightly more authenticity you could swap in 30 or 40 g of olive oil and reduce the water by the same amount.

Adpully · 6 February 2018 15:37

Claire has been saying she would like a large tin loaf
today a 50/50 White Wholemeal flour loaf. using a total 600g of flour

Adpully · 17 February 2018 12:00

This is another try. It is basically a version the recipe guy posted 500g of flour 50/50 345g water.
Post prove - Minimal handling before tinning - Care lifting out the proving bowl, four light folds, light roll and drop in the tin. This seems to give better “oven spring” and a tidier looking loaf