Thanks for the link. A few weeks ago I went to a small demonstration at Tartine Bakery in San Francisco. Chad Robertson shared that his current formula includes a small percentage of scalded flour to increase the moisture in the crumb. I’ve since tried it and was able to get a lovely loaf at >92% hydration with a high extraction flour. I’m thinking that a spelt loaf may be coming in the near future.
Gary,
Thanks for the link. A few weeks ago I went to a small demonstration at Tartine Bakery in San Francisco. Chad Robertson shared that his current formula includes a small percentage of scalded flour to increase the moisture in the crumb. I’ve since tried it and was able to get a lovely loaf at >92% hydration with a high extraction flour. I’m thinking that a spelt loaf may be coming in the near future.
-Brad