Still working my way through my 2 kg bag of stoneground organic spelt and hoping that I’ll figure this ancient grain out eventually. I wanted to try again at using only spelt for a Hokkaido milk bread. My first attempt was tasty but a bit squat for my liking. Thinking that the gluten net just wasn’t strong enough to retain the pressure of the expanding gases during baking I
Sorry about yet another Hokkaido milk bread, I’m still trying to improve this recipe. To do so I have increased both the tangzhong and the hydration of the dough to increase the moisture in the crumb. I’ve finally created a spreadsheet to make documenting these changes easier. 50E626BE-EC61-4349-B2B6-B5E31033DE56.jpeg Sweet Stiff Levain • 47g whole wheat flour • 21g water •