"Dave Bell" > wrote in message
rea.net...
> On Wed, 7 Jul 2004, Charles Baker wrote:
>
> > one last thing i forgot, once you have punch the dough, here is where
you
> > can tightly shape it, but again be sure not to overwork it, then proof
it
> > while shaped.
>
> Thanks, Charles! Your first reply crossed my reading your other notes.
> So, it's not a matter of working the dough longer, to toughen the gluten,
> but shorter, to avoid overworking it. I have found it to require less
> water, as you said. I'll try again!
>
> Dave

There is a recipe for spelt bread in "The Bread Book" by Linda Collister &
Anthony Blake, an excellent book. The method used produces about as holey a
bread as this flour will make.
HTH
Graham