Eric's latest video masterpiece at Breadtopia is a whole spelt sourdough. I was anxious to try it. So anxious that I didn't notice that I had white spelt flour, not whole spelt. No matter, the flexibleness that is bread took over, and it came out fine.
We have a guest coming over tonight, so I went for my standard guest loaf. 1/4 King Arthur WW flour, 2 tablespoons of flax meal. The six-strand braid is always a challenge for me, but I only had to do it twice today. After the first time, I realized that some of the strands were too fat, so I cut them down and had enough for a baby challah, also six-strand.
Before:
Since my husband is out of town, I fished for a Shabbos invitation at a close friend's house. He was going to be out all day, so I volunteered to bake the challah. I haven't made one for them before, and I always do a six-strand loaf for my debut. It has about 1/3 King Arthur white whole wheat, and 1/4 c dark flax seed meal.
I was inspired by Jane and Srishti and the other folks trying whole wheat sourdough (thanks!), so I tried it. I started with the proportions I found here: http://www.thefreshloaf.com/node/2059/100-whole-wheat-bread#comment-7919
I'm trying no-knead bread for the first time, using the sourdough variation I found at Breadtopia. It sounds so easy (and it is), but I'm one of those bakers who is always wondering if I'm doing it right. My dough has been sitting for about 12 hours now at 70 degrees, and it looks ready to me. Bubbly on top, and nice strand development. Perhaps I should go on to the next step, or perhaps I should follow the 18-hour instructions and ... what ... allow more flavor to develop? more later.
