today I decided to do an experiment and take the hydration of my dough to 100%. it is a sourdough bread and it contains about 15% whole spelt flour. the rest is white flour. the dough was very wet and challenging but the bread turned out well. the flavor was good and the crumb was open (not an easy task considering the the bad quality of bread flour in my country).
today's bake consisted of one of my favorite breads, which i call stirato out of habit but is more like ciabatta in its current form. it started as an Italian stiratto bread from the village baker, after i took the full scale professional recipe and toned it down for the home baker, as the home recipes are aimed at more amateur bakers and are over simplified. since then i have made many changes to it, until i got a bread that i find to be more my own than the original formula.
hello fresh loafers,
this is my first blog post, so first let me introduce myself. i am a serious home baker and foodie from Israel, and have been baking breads for the last five or so years.
i hope to share with you in the future a few the recipes i have developed over time, and share photos of recent bakes, while discussing some of the obstacles of baking in Israel and how to overcome them.
happy baking,
etamar
