100% Spelt Dough

[Bullish Brewer]

I have been working on dialing in a recipe/method for 100% spelt pizza dough. I have had some success with substituting spelt for wheat in whole grain, high hydration recipes using a sourdough starter. The dough comes out quite tasty but is still a bit dense.

This past week I added an extended cold ferment (72 hours in the fridge after 12 hours rising on the counter). The result was terrible, the dough lost all integrity! From reading I have done I understand that the gluten formed in spelt doughs tend to be more fragile; though I cannot find exactly why this is. COuld the extended ferment have caused the gluten formed to begin to break down?

Any suggestions for 100% spelt dough? I use a sourdough starter and prefer to make my dough with only water rather than adding any milk and/or honey.

[jeff v]

The gluten in spelt is supposed to be more fragile and more soluable which is part of the appeal for people withi wheat sensitivities. That along with a little more fiber may explain what happened to your dough.

I've made plenty of spelt pasta but only tried a few runs at 100% spelt dough. I didn't care for it so didn't keep going.

[dmckean44]

I don't think that 12 hours on the counter and 3 days in the fridge is a good plan for any dough really.

I would try mixing with ice water and a slow 72 hour rise in the fridge, no kneading. I would also let it proof a bit after stretching to get it as airy as possible.

[Bullish Brewer]

One thought I had is that an extended rise may allow proteases from both yeasts and bacteria in my sourdough starter will start to breakdown gluten (or even glutenin and giadin prior to gluten formation). Will a total cold ferment inhibit these enzymes from working? I have never tried ice water as my assumption is that it will prevent yeast and bacteria from working adequately and forcing most to go dormant.

Ill give it a shot and see what happens. Cheers.