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.
- 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