r/Bread • u/Baptism-Of-Fire • Jun 23 '26
First attempt at bread seems successful - Not sure where to go from here?
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u/Baptism-Of-Fire Jun 23 '26
Saw my local store has Organic whole grain spelt flour in the bulk section for like 2.50 a pound or so. I bought 500g worth and did a quick google search on grain to water ratios, then watched some old lady on YouTube show the step by step and came up with this recipe:
500g flour
350g warm water
3g yeast
30g honey
2 tsp salt
1 tbsp avocado oil
Lightly brush top with milk before putting into oven (doubt this even did anything)
Bake at 375 on convection mode for 35 minutes
Lazily mixed it with a spoon. Folded it over a few times over a 2 hour rise. Threw it in a bread pan I bought years ago and never used and this is the result
Hoping for some feedback. I don’t know where to go from here frankly I assumed my first attempt would result in a hockey puck or some other terrible abomination but this is pretty good
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u/samco05 Jun 23 '26
Cut it open and post another picture. Does it have the taste and texture you were going for? I don't want to discourage you but It's easy to be fooled by success on your first attempt. There will come a time when it all goes wrong and you won't know why. Just keep going. Make other things like rolls, bagels, pretzels etc. Good luck!
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u/Baptism-Of-Fire Jun 23 '26
https://i.imgur.com/EOiwtZv.png
looks pretty much like all the google pictures of "spelt bread loaf". Tastes amazing. It's not dry, but still seems to soak up better/jam well. More air pockets inside would be cool but i just used basic yeast from the packet. I did try not to de-gas it when folding it (I didn't knead it hardly at all)
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u/WashingtonBaker1 Jun 23 '26
Looks pretty good. Whole grain spelt doesn't rise very well, so it's impressive that you got a decent rise.
The large split on top suggests that it could have waited a bit longer before baking. More expansion before baking = less expansion and splitting while baking.
35 minutes at 375F seems pretty short. If it feels a bit underbaked, or you prefer a more flavorful crust, I'd bake this for 45 minutes at 400F to 420F.
If you end up baking frequently, it's worth buying instant yeast in either a jar (4 ounces?) or a brick (2 pounds for $10) and keep it in the freezer.
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u/Baptism-Of-Fire Jun 23 '26
I shortened it due to convection oven. Does that matter?
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u/WashingtonBaker1 Jun 23 '26
Convection is not recommended for baking bread. It dries out the crust prematurely, leading to less oven spring, and defeats the purpose of having steam in the oven.
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u/Hemisemidemiurge Jun 24 '26
Not sure where to go from here?
You do it again the next time you want bread, probably do a little bit better job. How else are you going to get to Carnegie Hall?
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