Proportion of Water When Replacing Spelt Flour with All-Purpose Flour in Baking Bread

Introduction to Flours

I haven’t made bread with all-purpose flour, which I refer to as 'plain flour' in the UK, but I used to use strong bread flour before primarily switching to spelt. Interestingly, I didn’t find the need to alter the hydration level when making this change. However, there is one significant difference: spelt has significantly less glutenin compared to modern wheat. This affects the dough's elasticity, making it stretchy but not as strong or springy as that made with regular wheat flour.

I always made sandwich loaves in tins, which worked fine since the limitations of the dough in holding shape were not a concern. If you want to make free-standing 'rustic' loaves, however, the dough's properties would indeed pose a challenge. This article aims to provide guidance on adjusting the hydration levels when switching between these flours to achieve the best results in your bread baking.

Understanding Hydration in Baking

Hydration refers to the amount of water used relative to the amount of flour. It is typically measured as a percentage of the dry ingredients' weight. For example, a 60% hydration dough means 60 grams of water is used for every 100 grams of flour. The hydration level impacts the dough's texture, structure, and overall baking outcome.

Adjusting Hydration Levels for Spelt Flour

Switching from all-purpose flour to spelt flour can significantly affect the dough's properties. Spelt has less glutenin, leading to a dough that is less elastic and stretchy but not as strong. This characteristic makes the dough more susceptible to tearing and collapsing, especially if you are not used to working with it.

When making the switch, you may need to adjust the hydration levels to compensate. While it is impossible to give a specific proportion of water that will work for everyone, a general rule of thumb is to increase the water slightly (by about 5-10%) to make up for the lower gluten content in spelt flour. This adjustment can help achieve a better texture in your bread.

For instance, if your recipe calls for 500 grams of all-purpose flour, using spelt flour would typically require more water. Start by adding the water gradually, measuring it as you go, to achieve a comfortable dough consistency that is neither too stiff nor too sticky.

Practical Tips for Baking with Spelt

When using spelt flour, it is crucial to be prepared to experiment. The dough's behavior can vary significantly from that of regular wheat flour, especially when it comes to handling and shaping. Here are some tips to help you achieve the best results:

Gradual Adjustment: Begin with a very slightly higher hydration level and gradually adjust based on your kneading comfort and the dough's final consistency. Use More Hydration: Adding 5-10% more water can help create a more pliable dough that is easier to work with. Plan for Shorter Proofing Times: Spelt dough may need less time to rise, so be prepared to adjust your proofing times accordingly.

While these guidelines are a starting point, the key is to observe and adjust as needed. Baking is as much an art as it is a science, and the best way to determine the right hydration level is to practice and learn from your baking experiences.

Conclusion

In summary, when substituting spelt flour for all-purpose flour in your bread recipes, you may need to increase the hydration level by about 5-10%. Start with a few grams more water and gradually adjust while kneading. Though it may seem challenging at first, the rewards of using spelt flour in your baking can be well worth the experimentation.

If you find this article helpful, please share it with other bread enthusiasts or leave a comment with any questions or experiences you may have. Happy baking!