This weekend’s baking

Olive and Rosemary Spelt Loaf – dough hydration at 75%, added 2 tsp gluten to 700g white organic spelt flour, green Sicilian olives and dried rosemary. Added just a touch of olive oil to the dough as well (420ml water, 30ml EVOO). We all agreed that this was the best tasting loaf in ages…

Spelt Fruit Loaf at 75% hydration, with sultanas, currants, cranberries, medjool dates and Drambuie soaked persian figs.  Didn’t rise as much, but tasted like Christmas…

3 thoughts on “This weekend’s baking”

  1. I’m sure it does – all those big heavy bits of fruit means the gluten has to work harder to lift the dough!

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