Clive's wholemeal spelt bread

A 100% wholemeal spelt bread

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Overnight sponge

Set down an overnight sponge using

Wholemeal spelt 100

yeast 1

water 68

No salt is needed at this stage.

Mix to a clear dough and stand at an ambient temperature for 12 hours covered. Finished dough temp 21oc.

Main dough

	Main recipe		Flying Sponge
	%	grams	%	grams
Spelt wholemeal flour	100	400	20	100
Salt	2	10	none	none
Yeast	none	none	2	10
Water	50	170	50	170
Over night sponge	20	100	none	none

Flying sponge

To produce the main dough you need to hydrate the bran in some of the flour to make it supple (this is called a flying sponge). You do this by setting down 20% of the flour in the main recipe, all of the yeast and some of the water to make a creamy batter. Once blended, stand in the corner of the kitchen for about an hour or until it drops.

Main recipe

Place the "main recipe" ingredients into the mixing bowl and develop until clear. Add the flying sponge and develop as before, then add the over night sponge and continue to develop until silky.

Place into your proving box, covered to avoid skinning and stand at an ambient temperature for one hour.

Tip out the dough onto your work surface dusted lightly with flour. Press out the dough slightly and then fold the dough into three by gently stretching it from the bottom to the middle and then from the top to the middle, place back into the covered box. Stand in bulk for a further 30 mins.

Take out of the box and scale off into you required weights. Hand up, put to one side covered for 20mins to recover then proceed to mould into your final shape.

Final proof will only be about 30 mins depending on you ambient temperature, but the product prefers to be slightly under proved and will perform better if taken earlier rather than later.

Alternative

An alternative is to use the white sponge above and add it at only 25% of the main dough. Follow the above recipe for the final dough, but remember to add 8% more water to the final dough stage and 0.5% more yeast.

Added by: webmaster

Tags: Bread Spelt WholemealSpelt

Add comment

to be honest haven't tried this recipe since i prefer the flavour of a sourdough with tiny amount of added baker's yeast in the final stage. just thinking it might make things less confusing if the ovenight biga contained all the yeast & all the remaining flout put to autolyse for an hour in the morning using lukewarm water. suspect results would be similar & all the bran would have been soaked & complex volatile sugars activated. but i have yet to try . . . now where's that british grown organic wholemeal spelt? actually was thinking of 60% wholemeal spelt, 30% white spelt & or softish white wheat, & 10% einkorn.

Ms caroline a murray 04 July 2017

Brilliant

I am fairly new to bread making so it took me a while to work out recipe but got there eventually. I made two small loaves and they turned out beautifully,tasted great and looked quite professional. This is one I will be making frequently.

May Boyd - Theboyds@castleedgefarm.co.uk 06 January 2014

Brian

Actually, the more I look at all that the more it is beginning to make sense. A bit mind-boggling at first though!

Brian Docherty - wbdocherty1@sky.com 17 May 2013

Eh?

I've no doubt the bread tastes great etc but almost totally confused by the percentages and what have you. Looking forward to simpler, more user-friendly recipe instructions - then I'll do the bread! Cheers all.

Brian Docherty - wbdocherty1@sky.com 17 May 2013

Don't trust the Spellchecker!

"Take out of the box and scale off into you required weights" should of course be 'YOUR required weights" - you need to read before you post!

- Simple_simon 14 October 2012

RE: Don't trust the Spellchecker!

What a totally pompous comment. How about saying "thank you for going to all the trouble of writing and publishing this recipe for free on the website"? Have you ever tried to write a recipe for publication? I have - it's extremely difficult and not made any easier by these sorts of ridiculous, ungrateful and ungracious comments. By the way, have you ever heard of dyslexia?

Wheatoholic 16 May 2014

RE: Don't trust the Spellchecker!

Dear Wheataholic, I am familiar with the term dyslexic - one of the great invented disorders of the 20th century. When I grew up there were merely 'poor spellers'. But if the medical term makes you feel better; by all means use it. I hope you feel calmer now; if you thought pointing out a mistake was 'ridiculous, pompous, ungrateful and ungracious' then it's unlikely you will concede the words 'over-reaction' might be appropriate. Take a deep breath, and move on.

Simple_simon 17 May 2014

Fabulous!

Thanks Clive. I scaled the dough to two boules at 500 gms each, 240 Fan with steam for 10 minutes and 210 without for a further 20 mins. Wonderful aroma and a beautiful crust. Definitely now a regular of mine!

Anthony Wetherall - Wheatoholic 27 February 2011

WATER IS wrong

further to my previous comment it looks like the water amounts appear to be incorrect.

- beaudelicious 29 March 2010

RE: WATER IS wrong

The hydration is 68% which is entirely correct.

Anthony Wetherall - Wheatoholic 11 May 2012

undigestible instrutions!

What on earth is this gobbledygook language that the instructions have been written in? How can a dough be 'clear'? Another instruction calls for the sponge to stand in the corner until it drops. What on earth does that mean - 'drop'?? I haven't got a clue what the overall recipe is nor do I know how much of the 'flying sponge' to add to the main recipe. The terminology used in the recipe is for industry bakers not your layman domestic baker. I havent got a clue how to interpret this recipe. FAO THE BAKER - PLEASE WRITE THIS OUT IN SIMPLE ENGLISH AND IN TERMS THAT EVERYONE CAN UNDERSTAND.

- beaudelicious 29 March 2010

RE: undigestible instrutions!

Try going on one of Clive's absolutely excellent Basic Breadmaking courses at Shipton Mill and it won't seem like gobbledygook language.

Anne Finlay-Baird - Annefb 18 November 2010

RE: undigestible instrutions!

Hi beaudelicious. Sorry you're struggling with the terminology. It is something we are aware of and we hope to find the time soon to re-work some of the recipes in a more user friendly way. You may find the glossary helpful for some of the terms - https://www.shipton-mill.com/the-bakery/baking-great-bread/glossary. If you have any specific questions, please email miller@shipton-mill.com. thanks

Web Master - webmaster 19 November 2010

RE: undigestible instrutions!

i am in fact an amateur baker with experience of sourdoughs, biga's, poolish, pate fermee etc. This type of language used in the instructions does not imbue or encourage people to start baking. And why would I need to attend one of the 'simple' bread baking course. Instructions should be clear and precise and in a form that everybody else should be able to understand. Sometimes they can be very good bakers but find it difficult to transfer that knowledge across in a digestible format.

- beaudelicious 19 November 2010

RE: undigestible instrutions!

I did not realise that I was a total numpty until I tried to start and understand this recipe. First we have the overnight sponge - so far so good but is the 1 fresh or dried yeast? if fresh then presumably it needs 0.5% Flying sponge - every profession has its own jargon - but "setting down". Presumably the main recipe is now 80 20 for the flying sponge or is it 120 overall? "develop until clear"?? I am totally lost- I can guess at "silky" then under Alternative we have a reference to "white sponge" - is this the overnight or flying sponge or something else that I missed

- Numpty? 03 October 2011

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