OXO Good Grips 11 lb Stainless Steel Food Scale
For seeing the display past a wide bowl
OXO Good Grips 11 lb Stainless Steel Food ScaleA pull-out display helps keep the reading visible under larger containers.
11 lb (5.0 kg), reads in 1 g steps
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Baking bread with spelt flour
Spelt is an ancient relative of modern wheat. Its gluten is weaker and more stretchy, so spelt dough takes less water, tears if overworked and spreads if over-fermented. Use less water than for bread flour (King Arthur reduces it; our starting point is about 5% less), mix gently, and keep fermentation a little shorter.
Water: less than for bread flour; our starting point is 5% lower. Mixing: gentle, short. Fermentation: watch closely; it can go slack quickly.
How spelt differs
Spelt contains gluten (it is not gluten-free), but its gluten is more extensible and less elastic: it stretches and tears rather than springing back. Whole spelt is nutty and sweet; white spelt is milder. See typical water ranges in the hydration chart.
Using it
Start by replacing 20 to 50% of bread flour with spelt. For 100% spelt, lower the water, use gentle coil folds instead of kneading, and end bulk fermentation earlier than for wheat. A loaf pan helps a 100% spelt loaf hold its shape.
Storage
Whole spelt flour keeps like whole wheat: cool and airtight, used within a few months (flour storage).
Questions bakers ask
Is spelt gluten-free?
No. Spelt is a wheat and contains gluten.
Can I substitute spelt for bread flour?
Yes, with less water (our starting point is about 5% less) and gentler mixing.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
OXO Good Grips 11 lb Stainless Steel Food Scale