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Spelt flour bread with biga

You have got to try this bread, seriously, perfect texture, country stile crust and taste to die for !

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for the biga

100 gr flour
1/4 tsp dry yeast
50 ml - 75 ml water

for the bread

450 gr spelt flour
1 tsp salt
300 ml water


First, make the biga: in a small bowl pour in the water, add the yeast and little by little the flour.Using a silicone spatula make a dough.

Cover the dough with a cling film and leave it on room temperature for at least 18 hours up to 24 or a bit longer.

Next day make the bread: Put 300 ml of water into a big bowl, add the biga mixture and mix everything up using your hands.

Add the flour and make a dough.

Kneed the dough for a while before adding the salt ( sprinkle the salt all over the dough ) and continue kneading.

Now roll the dough and fold it like a envelopе.

Put the dough back in a bowl, cover with cling film and leave it to double the size for minimum of 3 hours.

After that, put the dough on flowered surface, flat the dough and fold it like a envelopе just like you did before.

Let the dough rest for minimum of 30 minutes.

I usually bake all my breads in a meat roaster.

Put the roaster dish with its lid in a cool oven, heat the oven to 220 C, when the oven is ready, take the roaster out, place the bread inside, cover with lid and put it back in the oven.

Bake the bread on 220 C for 20 minutes then 30 more minutes on 190 C.

If you haven't got a roaster, you can bake the bread in a ordinary baking tray, make sure the dough is covered with generous amount of flour or semolina.



Added by: Laura Bigsby

Tags: Bread Spelt

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Thanks for your comment, about the biga, it works for me every time for the past five years I bake bread almost once a week.

Mrs Laura Bigsby 16 July 2017

No offence meant

Was just trying to help the other person. Could very well be that their room temperature is much warmer than yours and just a few degrees speeds things up. I have tried your recipe because it looked excellent, clearly it works and i've have had a big success. Eating some spelt toast with cheddar cheese. Thank you.

A BakEr 16 July 2017

Spelt flour bread with biga

I've just made this bread, but used 200g of corn flour. Could this be the reason why my bread got quite flat? Thank you!

Manua 30 May 2017

RE: Spelt flour bread with biga

I'd say that would be the reason. Spelt is not the greatest of risers in the first place and you've replaced a big percentage with corn flour which has no gluten. Firstly, do you mean corn flour in UK terminology which = corn starch? Or do you mean cornmeal like a fine polenta? I would never use corn flour (corn starch) and if I was going to add in cornmeal I wouldn't use anymore than 20% of the added flour. So in this recipe that would be 90g.

A BakEr 14 July 2017

RE: Spelt flour bread with biga

I also think your Biga ran out of gas. For a Biga it's normally 1% of fresh yeast to the flour. In this case it would be 1g of fresh yeast. For dried yeast you'd have to divide by 3 so you'd use 0.3g dried yeast. 1/4 tsp equates to over 0.8g and that's too much for an 18-24 hour ferment. I tried it and it peaked within 5 hours so I refrigerated it for a further 18 hours. If kept at room temperature I believe the yeast in the biga would have run out of juice. I suggest weighing your yeast and either refrigerating when the biga peaks or reducing to 1/3rd and keeping at room temperature for about 15-18 hours.

A BakEr 15 July 2017

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