My sprouted spelt bread of the other day turned out, for the first time, rounded on the top. You could say it was a little bit fluffy. Other loaves I’ve made are either flat or caved in.
I *think* the key was not letting the dough rise so long during the first rise. Yeast doesn’t have an unlimited amount of rising power.
The resulting loaves were nicely round on the top and the texture can’t be beat. Soft, chewy, salty, bready.
My six loaves won’t last long. But it is nice to know that we have four in the freezer still that will hold us for several more days.
About Wardeh
For some reason, my last link photo doesn’t show up. Odd....
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Yeah!!
I’m trying again tonight, with my mom’s variation of this recipe. She bakes at 450, with foil. Then another 10-15 minutes uncovered.
Christie, how did it turn out? Why does she do 450 with foil? Share, please!
It turned out great! She is following a recipe from the internet (not sure of the source). My loaf didn’t get a nice rounded top, but I also didn’t let it rise in the pan as long as I should have.