Comments on: Spelt, Rye, and Whole Wheat Sourdough Bread

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By: Deeann

Deeann — Sun, 22 Jun 2025 04:06:42 +0000

I'm looking forward to making and baking this bread. Thank you for the video on slap & fold as it's the best I've seen and now I get it! My question is, can I cold ferment the shaped dough longer than overnight? My plan is to prep later on a Sunday and get it into the fridge by 8pm but not bake until I get home from work on Monday. This would give me a 20 hours, is that too long or like my plain SD, it will just give it better flavour (I proof that for 36+hours). Thanks for your feedback!

By: Diane S

Diane S — Mon, 09 Jun 2025 03:42:03 +0000

Can I reduce the amount of salt in this recipe?

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By: Ferbin Bradworsky

Ferbin Bradworsky — Sat, 30 Nov 2024 18:32:31 +0000

In reply to Maurizio Leo.

Thanks Maurizio! I'm doing a "full" recipe today (last time I did just one loaf) and the results are quite a lot better so far (I paid more attention to details…and I think that is KEY!).

First, I worked the autolyse well…the last time my mix left a bit of loose flour around…this time not.

Second, I really studied the vids on "slap-and-fold" and added just over half the reserved water (so 60-70g of the 104g)…this produced a wet dough but my slap-and-fold ended up looking just like the videos (that's gotta be good, right?). Smooth and well-developed, a bit sticky, but picture-perfect. Big stretches after slapping it down and I did that for probably 7 minutes or so.

Third: Super-aware of temperature control! (It's winter and our kitchen isn't overly warm.)

After the bulk stretch and folds it is now in bulk rise/ferment in a Cambro in my oven at about 24C and has risen about 25-30% in 2 hours. Gonna wait this out a bit yet…..very hopeful!!

By: Maurizio Leo

Maurizio Leo — Sat, 30 Nov 2024 17:16:16 +0000

In reply to Ferbin Bradworsky. Yea, I would go down to 425F to bake, sounds like it was too much in your oven. Then, keep an eye in the last 5-10m to make sure it doesn't go too far. If the dough felt super wet and hard to handle, try easing off the hydration just a bit—even just 25g can make a difference. This dough will feel a little more "gummy," though due to the spelt and rye in there. It does take some getting used to!

By: Ferbin Bradworsky

Ferbin Bradworsky — Mon, 25 Nov 2024 23:46:42 +0000

Interesting loaf – made it for the first time yesterday/today. Also first time with either rye or spelt, although my starter is rye/ww.

Super-gummy dough, making the slap-and-fold rather difficult. It rose well in the batard overnight nicely, and seemed to be decently proofed, but did lose some shape in baking (open on a pizza stone). This didn't bother me much, but…it baked up VERY dark at 450F. Any thoughts about reducing to, say, 400F and baking somewhat longer to allow the internal portion to heat up without overbaking the crust? (I like the deep, chocolatey crust…but my wife does not! Likes hers "lighter".)