we have been having alot of problems with our yeasted spelt bread where i work, wondered if anyone knows or has any suggestion as to what we could do different.
we use a nunwieler's whole spelt four as well as their clear spelt.
as well as a spelt starter
there is flax as well as block yeast in the recipe.
have tried to add more water
less water
mix it less
punched it down from 5 -7 times
baked it at 392 degrees... as well tried it at 405 degrees in a convection rack oven for at least 26 minutes.
delayed the blower for up to 8 minutes
have barely proofed it as well as tried it on a full proof
and the results have been drastically going down.. we've had a good product up until fairly recently..
granted that spelt has far less gluten we have tried to relieve this by punching it down and giving it atleast two hours before putting it through the sheeter.
I personally feel that because the grain itself is so equivalent to being an all purpose flour you can't expect the same performance and as well with the grains being micro milled and organic it adds to the general difficulty of building a strong bread that will hold it's structure and integrity.
these are my personal opinions, ones that I have to work through because we're not going to stop making it so I have to figure out how to make it work
the end result is the same though no matter what we do on the table , on the mixer , in the proofer, or in the oven.
The loaves fall. it's frustrating. they will sag in the middle which indicates over proofing or the oven not being hot enough, the convection being on too soon.... or the will dimple when they come out and as they cool the top layer will actually separate from the loaf itself creating a space in between.....
it's proving to be an endless frustration of making breadcrumbs... I want to through the whole thing out, but I don't have that option....
Please please if you have any advice I would love to here it ! thank you in advance.
we use a nunwieler's whole spelt four as well as their clear spelt.
as well as a spelt starter
there is flax as well as block yeast in the recipe.
have tried to add more water
less water
mix it less
punched it down from 5 -7 times
baked it at 392 degrees... as well tried it at 405 degrees in a convection rack oven for at least 26 minutes.
delayed the blower for up to 8 minutes
have barely proofed it as well as tried it on a full proof
and the results have been drastically going down.. we've had a good product up until fairly recently..
granted that spelt has far less gluten we have tried to relieve this by punching it down and giving it atleast two hours before putting it through the sheeter.
I personally feel that because the grain itself is so equivalent to being an all purpose flour you can't expect the same performance and as well with the grains being micro milled and organic it adds to the general difficulty of building a strong bread that will hold it's structure and integrity.
these are my personal opinions, ones that I have to work through because we're not going to stop making it so I have to figure out how to make it work
the end result is the same though no matter what we do on the table , on the mixer , in the proofer, or in the oven.
The loaves fall. it's frustrating. they will sag in the middle which indicates over proofing or the oven not being hot enough, the convection being on too soon.... or the will dimple when they come out and as they cool the top layer will actually separate from the loaf itself creating a space in between.....
it's proving to be an endless frustration of making breadcrumbs... I want to through the whole thing out, but I don't have that option....
Please please if you have any advice I would love to here it ! thank you in advance.
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Re: yeasted spelt bread question
Sun, February 3, 2008 - 12:58 PMYou are on the right track.. you have tooooo much liquid in the dough. if it falls and causes the dimples in the top the dough has too high a water content. you might also add some wheat gluten to the mix to give it a better crumb and structure. you wont need to punch it down so often. I am betting you had the old flour around for a long time and it got the chance to dry out some before you use it.
I would decrease water to less than you would normally use. it could be batch size too that is causing the problem. how large a batch are you making at one time?
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Re: yeasted spelt bread question
Sun, February 3, 2008 - 5:18 PMI would x out all of the spelt and do wheat in a heart beat...but that thing is is that they make it specifically for people that have wheat allergies...
as for how much.... we average 160 pounds at a time...
we have no problem with the buns and flats which on average are around 1/3 to 1/2 of the dough with around forty to forty five loaves. it's the loaves that have been causing the problem.
each loaf is 1-2o and the heads are 6# a piece.
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