For my next experiment with the EZ DOH bread dough maker, I made whole wheat bread using an overnight sponge. I’ve made this bread several times; each time with a different type of flour. This time, I used a mixture of white and whole grain Spelt.
Using an overnight sponge helps with gluten development. This is particularly useful when working with ancient grains because they generally have a weaker gluten structure. Allowing the final dough to ferment for a longer period of time also aids with gluten development.
Due to the weaker protein structure, spelt doughs also benefit from a shorter mix. It’s generally better to mix them by hand or utilize a shorter mix on first speed in a stand mixer. Due to these characteristics, I felt this would be a good dough to test in the EZ DOH unit.
This bread can be baked in a regular loaf pan or as a freeform artisan loaf. I tried it both ways (see photo below). The loaf on the left is made with white and whole grain Spelt. The loaf on the right is made completely with whole grain Spelt and baked on a baking stone using steam.
This post documents the process for the loaf bread. If you want to learn how to bake the hearth-style loaf, refer to the Einkorn Bread made with an Overnight Sponge post.
crusty Spelt Bread
Makes: 1 Loaf
Adapted from: Bread Science by Emily Buehler
- 187 g (1 2/3 cups) white Spelt flour
- 140 g (2/3 cup) water (50 to 55 degrees F.)
- 1/8 tsp. instant yeast
- 210g (~1 3/4 cups) whole grain Spelt flour (plus more for sprinkling)
- 327g Sponge (all of it)
- 140g (2/3 cup) water (60 to 65 degrees F.)
- 1/2 tsp. instant yeast
- 2 tsp. salt
Mixing the Sponge:
Mix the sponge 12 to 15 hours before you plan to make the dough. If the temperature is cooler in the house, then use warmer water, if it is warmer in the house, then use cooler water. Final temperature should be about 65 degrees F.
I mixed the sponge in the EZ DOH and let it rest in the unit overnight.
After the overnight rest, I added about half the water to break up the sponge. I mixed the sponge and the water for a minute or so, then I added the dry ingredients and starting mixing while I gradually added the rest of the water. I mixed until all of the dry ingredients were incorporated into the dough. Then I removed the handle assembly and kneaded the dough just a bit (in the bucket) with my hands.
Cover with plastic wrap or a kitchen towel and let the dough bulk ferment for 1 hour. Fold and turn the dough in the bowl or take it out and perform a fold on the counter or work surface.
Place the dough back in the bucket, cover again, and let it bulk ferment for another hour.
After the 2 hour fermentation, shape the dough into a loaf shape. Place the loaf seam side down in an 8 1/2” x 4 1/2” loaf pan. I used a glass loaf pan.
I scored the loaf before the final proof so it wouldn’t deflate the dough. This is recommended for weaker doughs. It also gives the scores more definition after baking.
Let the loaf proof for an hour. It probably won’t double in size during the proof, but the oven spring should be very good.
Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes or until a wooden skewer inserted in the middle comes out clean. The crust should be brown and crusty.
Remove the loaf to a wire rack to cool completely before slicing and serving.
The EZ DOH bread maker lives up to its name. It’s really easy to use. I like it although I have found that it does require a bit of hands on kneading. If you’re making breads by hand, this shouldn’t be an issue because you want to get your hands on the dough to make sure it’s developing properly.
The EZ DOH is a useful tool for mixing no knead breads and for making breads that require a longer fermentation time to develop the gluten.