I have guests over next week who don’t eat wheat and i wanted to nske pizza nonetheless. Since i do quite a lot of bread baking, i thought my knowledge should be transferable.
100% spelt flour type 630 from our local mill 70% hydration 2% salt 0,2% yeast
Started with a Thangzhong of 10% of the flour with 5x water. Cooked for 1min until gooey, them cooled for 3h. The Thangzhong apparently helps with the workability of the dough since you can’t knead spelt as heavily as wheat but still need quite a high hydration for the dough not to get chewy. Then transferred everything to a stand mixer bowl and kneaded for 5 mins. Rest for 1h, balled, cold ferment for 24h. Taken out 3h before baking. Very tasty!
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I have guests over next week who don’t eat wheat and i wanted to nske pizza nonetheless. Since i do quite a lot of bread baking, i thought my knowledge should be transferable.
100% spelt flour type 630 from our local mill
70% hydration
2% salt
0,2% yeast
Started with a Thangzhong of 10% of the flour with 5x water. Cooked for 1min until gooey, them cooled for 3h. The Thangzhong apparently helps with the workability of the dough since you can’t knead spelt as heavily as wheat but still need quite a high hydration for the dough not to get chewy. Then transferred everything to a stand mixer bowl and kneaded for 5 mins. Rest for 1h, balled, cold ferment for 24h. Taken out 3h before baking. Very tasty!