Spelt Flour

Hydration

Reduce hydration 3–5% vs bread flour — spelt gluten is fragile and overhydrating makes it unworkable.

Recommended range: 60–72%

Gluten

Weak — blend with bread flour for best results

Fermentation Speed

Ferments faster than white flour — shorten your bulk fermentation time.

Tips

• 1.High protein but weak, extensible gluten — handle gently and avoid over-mixing.
• 2.Reduce hydration compared to bread flour; spelt absorbs less water.
• 3.Ferments faster than bread flour — shorten bulk fermentation by 15–20%.
• 4.Beautiful flavor but less oven spring than wheat. Use gentle shaping.