Spelt Sourdough Baguettes 78% Hydration
I’m working on improving my spelt baguettes by slowly increasing the hydration 1% at a time trying not to overshoot and have a disaster LOL. At only 9% of the total flour, whole spelt should give some good whole grain flavour while also helping the dough’s extensibility. Also this should help achieve an open crumb which is quite desirable for baguettes. I don’t think I’m quite there yet with this bake. I also had some trouble releasing one of the baguettes from the couche causing some degassing.