Basic wheat and spelt loaf

Introduction

Back to the basics

Back to the sweats with the ASICS

Back to the Lex or the A6

Back to the set, nuh-uh

Back to the motherfuckin’ sex in the back of the Lex or the A6

Mach-Hommy: Bey Six

So today I baked a free style mix of flour. The hydration I picked up with the AI when typing all the sorts of flour types into the machine. It suggested 70-75% hydration and so I sticked with it. Not to mention that I love the amount of empirical values that the community of baker put together online, then do a little formular and type the numbers into my Casio college calculator.

Formula

Flour

200g whole grain spelt
400g wheat flour (type 405)
400g spelt flour (type 1050)
300g wheat flour (type 1050)

Sourdough / Levain

130g wheat sourdough (type 405)
170g whole grain rye sourdough

BTW the whole grain rye dourdough is called Rick, this thing is living with me since winter.

Other

1300g x 0,72 = 940g Water
30g salt
20g honey

Process

I won’t repeat the process as it was more or less the same as in:

Hazelnut and Dark Chocolate Whole Grain Loaf

12.07.2026

Introduction This is the second loaf I’ve made using additional ingredients. For this bake, I roasted hazelnuts and mixed them while still …

The only difference is skipping the part of adding extra ingredients.

Baking Notes

Dough handle was in my favor.
Shaping was not my best work so far imho.
In the fridge, the dough pressed again to the lid of my banneton. I can sense the big fish theory problem…
The almighty lumb in the pot felt good.
When scoring the dough it could not hold the form.
Loaf grew horizontally, not vertically.
Crum is lovely juicy and the two loafs are scrumptious.

Lessons Learned

Next time I should focus on a tighter shape, plus a shorter time in the fridge. When I poked the dough before baking, it seemed a bit overproofed. Some may say it’s bitter sweet as the loaf is yummy in my tummy but the estatics are dummy bummy.

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