Quick Answer
Which should I use?
Type 630 for lighter, more open spelt loaves and when you want a milder, wheaty flavor. Type 812 for a fuller flavor, slightly more nutrition and a denser crumb that still bakes well in mixed or 100% spelt formulas.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and hydration control
Dough Scraper/Bench Knife
Useful for stretch-and-folds and dividing sticky spelt dough
Banneton Proofing Basket
Supports shape for high-hydration spelt loaves
Dutch Oven or Cast Iron Pot
Creates steam chamber for good oven spring with delicate spelt crumb
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Comparison Table
| Property | Option A | Option B | Significance |
|---|---|---|---|
| Extraction / Refinement | Type 630 — more refined, lower extraction | Type 812 — higher extraction, more bran and germ | Higher extraction increases flavor, water demand and enzyme activity |
| Color | Pale, cream | Light brown to beige | 812 looks more 'whole grain' |
| Flavor | Mild, slightly sweet | Nutty, more pronounced spelt character | 812 gives more depth to sourdough tang |
| Protein and Gluten Quality | Moderate protein; fragile gluten | Similar protein but slightly more bran weakens gluten | Both have weak gluten compared to wheat; handle gently |
| Water absorption (typical) | 60–66% (start point) | 64–70% (start point) | 812 usually requires more water |
| Texture in 100% spelt | Lighter, more open crumb | Denser, moister crumb | Choice depends on desired crumb and handling |
| Availability | Very good (supermarkets, mills) | Good (specialty and mills) | |
| Typical uses | Sandwich loaves, mixed wheat blends, lighter sourdoughs | Rustic loaves, whole-grain-forward recipes, denser sandwich loaves |
When to Use Which?
Easier handling and more forgiving during mixing and proofing
Lower bran content and finer texture support better oven spring
More bran and germ increase flavor and minerals [1][2]
630 for easier rise; 812 for more character — adjust hydration and gentle handling
Use stronger wheat (e.g., 550/1050) to compensate for spelt's fragile gluten
Higher extraction yields moister crumb that often stays fresher a bit longer
Can I Mix Both?
Can I mix them?
Yes. Mixing 630 and 812 balances open crumb and flavor while smoothing handling. When mixing, weigh precisely on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi) and adjust water gradually.
Converting Recipes
A → B
Flour: Replace 1:1 (630 -> 812)
Water: Start by adding 2–4% more water by weight and judge dough feel
→ Darker, fuller-flavored loaf that may feel stickier and require gentler handling
B → A
Flour: Replace 1:1 (812 -> 630)
Water: Reduce water by 2–4% compared to 812-based formula
→ Lighter crumb and easier handling; watch fermentation since refined flour ferments faster
💡 Spelt ferments faster and its gluten degrades more rapidly. Use shorter bulk fermentation, gentle folds (use a [dough scraper/bench knife](https://amzn.to/3LR1f5E)), and cooler temperatures to control activity [1][2].