Bread baking is a wonderful and rewarding activity that requires patience and practice. Whether you’re a seasoned baker or a novice, baking bread can be both an art and a science. And one of the most frustrating things for a bread baker is a crumbly loaf. If you’ve ever made spelt bread and found it to be crumbly, you’re not alone.
Spelt bread can become crumbly due to over proofing the dough, not kneading the dough enough, using too much yeast, you much water, or because you used the wrong spelt four.
From over-proofing to using too much yeast, we’ll cover all the potential reasons why your spelt bread isn’t holding its shape. We’ll also take a look at some tips on how to adjust your recipe and technique to achieve a perfect loaf every time. So, whether you’re a spelt bread aficionado or just starting to experiment with this unique grain, read on to learn how to avoid a crumbly disaster and bake a delicious, hearty loaf of spelt bread
1. Over Proofing
Over proofing is a common issue with spelt bread. Proofing is the process of allowing the dough to rise before baking. If you allow the dough to rise for too long, the gluten in the spelt flour breaks down, resulting in a crumbly texture.
Over proofing can also cause the bread to be too airy and less flavorful. To prevent over proofing, make sure to follow the recipe’s recommended proofing time and temperature. If your kitchen is particularly warm, consider shortening the proofing time.
2. Not Kneading Your Bread Properly
Kneading is a critical step in bread baking that is often overlooked. Kneading develops gluten, which gives bread its structure and chewy texture. If you don’t knead your spelt bread properly, it can result in a crumbly texture. When kneading spelt bread, make sure to use a gentle touch as spelt flour is more delicate than wheat flour. Additionally, spelt flour requires less kneading time than wheat flour.
A great way to see if you kneaded your bread enough is to use the windowpane test.
This is a very simple test that will tell you if you’ve kneaded your dough enough.
Take a small piece of dough and gently start stretching it out, and see if you can obtain a slightly transparent layer in the middle. If you can, then you’ve kneaded the dough perfectly.
If the dough breaks too easily, it means that you have to knead it a little more.
If the dough is too hard to stretch, and when you finally manage to stretch it breaks, it means that you’ve over kneaded, and you need to start all over.
And here is a video showing how you can do this test:
3. Too Much Sugar
While sugar can add flavor to your spelt bread, using too much of it can cause the bread to be crumbly. Sugar feeds the yeast, causing it to ferment more quickly, which can result in over proofing and a crumbly texture. To prevent this, it’s important to use the correct amount of sugar in your recipe. Most spelt bread recipes call for 1-2 tablespoons of sugar for every 2-3 cups of flour. If you’re using honey or maple syrup as a sweetener, make sure to adjust the liquid in the recipe accordingly.
Another way to prevent a crumbly texture due to too much sugar is to add the sugar during the kneading process rather than to the yeast mixture. This allows the sugar to be evenly distributed throughout the dough, preventing any one area from fermenting too quickly.
4. Not Using Enough Salt
Salt is another important ingredient in spelt bread baking. It not only adds flavor but also helps to strengthen the gluten in the spelt flour, giving the bread its structure. Not using enough salt can result in a crumbly texture as the gluten is not able to properly develop. To prevent this, make sure to use the recommended amount of salt in your recipe.
It’s important to note that different types of salt have different densities, so make sure to use the correct measurement for the type of salt you’re using. For example, kosher salt is less dense than table salt, so you’ll need to use more of it to achieve the same level of saltiness. Additionally, if you’re using salted butter in your recipe, make sure to adjust the amount of salt in the recipe accordingly.
5. Using Too Much Yeast
Using too much yeast in your spelt bread recipe can result in over proofing and a crumbly texture. Yeast is a living organism that ferments the sugar in the dough, producing carbon dioxide, which causes the bread to rise. However, if you use too much yeast, the fermentation process happens too quickly, causing the gluten to break down and resulting in a crumbly texture. To prevent this, make sure to follow the recipe’s recommended amount of yeast. Most spelt bread recipes call for 1-2 teaspoons of yeast for every 2-3 cups of flour.
Another way to prevent using too much yeast is to use a sourdough starter instead. Sourdough starter ferments more slowly than yeast, allowing for a longer proofing time without over proofing. Additionally, using a cooler water temperature can also slow down the fermentation process.
6. Using Too Much Flour
Using too much flour in your spelt bread recipe can also result in a crumbly texture. Spelt flour is more delicate than wheat flour, and using too much can cause the gluten to break down, resulting in a dry, crumbly texture. To prevent this, make sure to measure your flour accurately. Use a kitchen scale if possible, as it provides the most accurate measurement. If you’re measuring by volume, make sure to scoop the flour into the measuring cup and level off the top with a knife. Do not pack the flour into the cup, as this can result in using too much.
Another way to prevent using too much flour is to adjust the hydration level of the dough. Hydration refers to the amount of water in the dough relative to the amount of flour. Spelt flour requires more water than wheat flour, so make sure to adjust the hydration level accordingly. If your dough is too dry, add a little more water. If it’s too wet, add a little more flour. Finding the right hydration level takes practice, but it’s worth it for a delicious, non-crumbly loaf of spelt bread.
7. Not Letting the Bread Cool Completely
It can be tempting to slice into a freshly baked loaf of spelt bread right away, but cutting into it before it cools completely can result in a crumbly texture. This is because the steam that’s created during the baking process needs time to escape, and slicing into the bread too soon can cause it to collapse. To prevent this, let your bread cool completely on a wire rack before slicing into it. This will allow the bread to set and will give you a better texture.
On average, I would say that every bread needs to rest for at least one hour before you can cut it. I know that one hour can mean a lot of time, especially when the bread looks and smells so delicious. But to avoid a crumbly interior, you must let it rest completely.
8. Not Using Fat (Butter, Oil)
Fat plays an important role in bread baking, as it helps to tenderize the crumb and keep the bread moist. Spelt bread is no exception! Not using enough fat in your spelt bread recipe can result in a dry, crumbly texture. To prevent this, make sure to include enough fat in your recipe. Most spelt bread recipes call for 1-2 tablespoons of fat per loaf. You can use butter, oil, or even yogurt or sour cream as a fat source.
Another way to prevent a dry, crumbly texture is to include other ingredients that can help to keep the bread moist. For example, you can add honey, maple syrup, or molasses to your recipe, as these ingredients are hygroscopic, meaning they attract and retain moisture. You can also add fruits, nuts, or seeds, which not only add flavor and nutrition but can also help to keep the bread moist. Just make sure not to add too much, as this can affect the texture of the bread.
9. Not All Spelt Flour Is the Same
Not all spelt flour is created equal, and using the wrong type of spelt flour can affect the texture of your bread. Spelt flour comes in two varieties: whole spelt flour and white spelt flour. Whole spelt flour contains the entire grain, including the bran and germ, and has a coarser texture. White spelt flour is made from spelt grains that have had the bran and germ removed, resulting in a finer texture.
If you’re finding that your spelt bread is crumbly, it may be because you’re using the wrong type of spelt flour. Whole spelt flour is denser and heavier, and can result in a crumbly texture if not used correctly. White spelt flour, on the other hand, is lighter and produces a finer texture, but can also be crumbly if not used correctly. Make sure to check your recipe and use the correct type of spelt flour.
Also, different brands have different grain sources, so, a different flour. Some will have more protein some will have less, and this can mean that some will absorb more water, while other need to be kneaded more.
10. Bad Proofing Temperature
The temperature at which you proof your spelt bread dough is critical to the texture of your bread. If your proofing temperature is too high or too low, it can affect the rise and texture of your bread. A warm, draft-free area is best for proofing spelt bread dough. The ideal temperature for proofing spelt bread is between 75-80°F (24-27°C). If the temperature is too cold, the dough won’t rise properly and will result in a dense, crumbly texture. If the temperature is too hot, the dough will rise too quickly and will result in a coarse texture.
To ensure that your spelt bread has the perfect texture, make sure to proof your dough at the correct temperature. If you’re not sure, you can use a thermometer to check the temperature of the dough. Remember, practice makes perfect, and with a little bit of experimentation, you’ll be able to bake the perfect, non-crumbly loaf of spelt bread every time!
11. Using Too Much Water
Using too much water in your spelt bread recipe can result in a crumbly texture. The ratio of flour to water is crucial in bread baking, and adding too much water can make the dough sticky and difficult to handle. The dough may not hold its shape during the final rise, resulting in a flat, crumbly loaf.
To avoid using too much water, it’s essential to measure your ingredients accurately. If your dough is too wet, you can add more flour to balance out the ratio. Remember that spelt flour absorbs less water than wheat flour, so you may need to adjust your recipe accordingly.
12. Not Preheating the Oven
Not preheating the oven can also result in a crumbly loaf of spelt bread. When bread is placed in a cold oven, the dough doesn’t have enough time to rise properly. As a result, the texture of the bread can be dense and crumbly.
Make sure to preheat your oven to the correct temperature before placing your spelt bread inside. The ideal temperature for baking spelt bread is 375°F (190°C). If you’re using a stone or cast-iron pan, make sure to preheat it in the oven before adding the dough. Preheating the pan will help ensure that the bottom of the bread is cooked evenly.
Final Thoughts
Now that we’ve covered all the possible reasons why your spelt bread may be crumbly and how to solve them, let’s discuss some final thoughts.
First and foremost, remember that bread baking is a process that requires patience and practice. Don’t be discouraged if your first few loaves of spelt bread don’t turn out as expected. Keep experimenting, trying new techniques and recipes until you find the perfect formula for your ideal loaf of spelt bread.
It’s also important to note that the quality of your ingredients can have a significant impact on the texture of your bread. Use high-quality, fresh spelt flour and other ingredients, and make sure to store them properly to maintain their freshness. Old or stale flour can result in a crumbly loaf, no matter how carefully you follow the recipe.
Finally, don’t forget to have fun! Bread baking can be a relaxing and enjoyable hobby. Take your time, savor the process, and enjoy the delicious results. There’s nothing quite like the smell of freshly baked bread filling your home, and there’s no better feeling than slicing into a warm loaf and enjoying it with your loved ones.
So, if you’ve been struggling with crumbly spelt bread, don’t worry – with a little bit of troubleshooting and experimentation, you’ll be able to bake a perfect loaf in no time. Keep these tips in mind, and you’ll be well on your way to becoming a master bread baker. Happy baking!