This recipe is part of the Research Level Course Membership in Nutrition & Digestibility of bread
10-minute Spelt, Honey & Sesame Seed Sourdough Tin Loaf
Learning Objective
I appreciate that the boule is the glory bread, but baking tinned loaves gives you a controlled way to learn about how flour behaves with out the disappointment of a disastrous first boule. Before I attempt to make a boule with a new flour, I make this simple tinned loaf.
Here, I want you to bake this TWICE, using two different brands of spelt flour. By comparing two 'spelts', you will begin to understand that flour, even when it is in a bag with the same name on, can be very different. As you compare the two bakes, you will also begin to understand how to make small changes based on your flour and the ambient conditions on the day.
Learning Outcome
Make sure that you compare the texture of the flour and the colour as well as the end result. Keep all the other parameters identical, so it is literally a side-by-side comparison.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
