Almost No Work Whole Grain Spelt Bread - with a crumb of yeast

[cookie1]

Peerhaps overnight in the fridge would work well. I haven't tried it with this recipe though.

[Tebasile]

Thanks Bingggo, that's my favourite too  .  I'm going to try the longer fermentation with cookies tip in the fridge  .

[bingggo]

Hi folks,

I have made this bread many, many times; and enjoy the taste a lot!

However, the crumb looks different from the picture in the recipe - a bit more 'gluey' - and wonder what I could do to improve? Is there a particular factor that would improve it? More milling (I do 60-90s on speed 9-10 in 220g lots), more yeast, more kneading, more heat, more time? They come out of the oven at 90+ degrees on my meat thermometer and I let them cool for hours.

Sometimes I use all spelt, as in this photo's case, but spelt and rye looks similar (click the link for a bigger version).

Cheerio!
B