I haven't been posting much of late, we're still settling in to the new house/new routine/new city etc. etc. But I think some of you bake with spelt and I'm hoping I can pick your brains.
We want to make pure spelt bread for DMIL who is mildly wheat intolerant. DH is a pretty good baker with the wheat flour, but we're only just starting with the spelt and I'm hoping we can get some useful tips.
We're baking with brown spelt (about 88% extraction); using what we call a Kenwood, but what I think you guys call a Kitchen Aid, anyway a dough hook attached to a good solid motor; using dried yeast, honey, water, salt; making a sponge first and then giving the dough a good long (like 6 hour) rising. Out of this we got what our friend calls Pirate Bread (you know, what the pirates put into your pocket before they make you walk the plank!).
I know that spelt has less gluten than wheat. Has anyone tried using gluten as an addition? What proportions of water to flour do people use? How long do you kneed it for? What kind of temperature do you bake at?
If anyone has any answers I'd be awful grateful! Or any other useful things to share!