Just bought a MockMill and spelt berries and saw a recipe here from Jonze (sp??) late last night. You mix everything together, so I tried it on a 300g loaf. I digressed from his recipe and just rested the dough for 30 minutes and then did two laminations, 30 minutes apart. 85% spelt flour, 15% milled spelt, 72% hydration, 11% levain (my regular starter I had on hand), 2% salt, 2% Vital Wheat Gluten,1% powdered ginger. It looked like a teeny clay blob but had surprising oven spring.
My question, I thought freshly-milled bread required higher hydration. Is spelt different?
