Editing Openai/695183c2-5970-8012-93fd-c2ecbd3274c6 (section)

=== Assistant: Here’s the single best bread recipe for your fresh-milled hard white + soft white + spelt ⅓–⅓–⅓ blend — tuned for maxim… ===
Here’s the single best bread recipe for your fresh-milled hard white + soft white + spelt (⅓–⅓–⅓) blend — tuned for maximum softness, reliable rise, and excellent sliceability 🌾
This is the loaf that performs best overall with this specific flour combination.

==== 🍞 The Best Bread for This Flour Blend ====

===== Soft Sandwich / Pullman-Style Bread (Yeast) =====

5
Why this is the best choice:
This blend has moderate gluten strength (spelt weakens structure, soft white adds tenderness). A soft, enriched sandwich loaf lets each grain shine without fighting the dough.

==== Yield ====
* 1 large loaf (9×5 pan)
* Or perfect Pullman loaf (square slices)

==== Ingredients (perfectly balanced) ====

===== Fresh-Milled Flour =====
* 360 g total flour - 120 g hard white wheat berries - 120 g soft white wheat berries - 120 g spelt berries

👉 Mill fine and let flour rest 10–15 minutes before mixing.

===== Liquids & Enrichment =====
* 255 g warm water (≈71% hydration — ideal for spelt)
* 2½ tbsp olive oil or melted butter
* 2½ tbsp raw honey or maple syrup

===== Leavening & Salt =====
* 2¼ tsp instant yeast
* 1½ tsp fine sea salt

==== Method (this sequence matters) ====

===== 1. Autolyse (don’t skip) =====

Mix flour + water only until no dry spots remain.
Cover and rest 25 minutes.

➡️ This softens bran and protects spelt’s fragile gluten.

===== 2. Mix =====

Add:
* Honey
* Oil/butter
* Yeast
* Salt

Mix until incorporated. Dough should be soft and slightly tacky, not stiff.

===== 3. Knead (gentle) =====
* Hand: 6–8 minutes
* Mixer: 4–5 minutes (low–medium)

⚠️ Stop when dough stretches gently — do not chase a full windowpane.

===== 4. Bulk Rise =====
* Lightly oiled bowl
* Cover and rise 60–75 minutes
* Dough should rise to ~1½×, not doubled

===== 5. Shape & Pan =====
* Shape into a tight log
* Place in greased 9×5 pan
* If using a lid: stop final rise when dough is ½–¾ inch below lid

===== 6. Final Rise =====
* 30–45 minutes, just until domed
* Over-proofing = collapse with spelt blends

===== 7. Bake =====

====== Standard Pan ======
* 350°F (175°C) for 35–38 minutes

====== Cast Iron Pan with Lid (best option) ======
* 325°F (165°C) for 40–45 minutes
* Optional: remove lid for last 5 minutes for color

Internal temp: 190–195°F

===== 8. Cool =====
* Remove from pan within 5 minutes
* Cool at least 1 hour before slicing

==== Why this recipe beats others for this blend ====
* Soft white + fat → tender crumb
* Hard white → structure without chew
* Spelt + honey → moisture retention
* Moderate hydration → no spreading or gumminess

This loaf:
✔ slices cleanly
✔ toasts beautifully
✔ stays soft 2–3 days
✔ freezes exceptionally well

==== If you want to tune it further ====

I can:
* Convert this to hybrid sourdough (best digestion)
* Make it extra-soft like store bread (tangzhong option)
* Optimize for Pullman lid only
* Adjust for very sensitive digestion / inflammation

Just tell me how you bake most often — this blend is a gem when used the right way 💛