Bread winer's blog

My go-to loaf is a essentially a baguette with my own twists.  I use 1/3 spelt flour and whatever bread flour I can get my hands on (we're remote - I mail order my spelt - bread flour options are sparse).  

I always bake with a poolish.  I'm not a diligent measurer - I just do what feels right.  I scoop, but don't scrape or sift.