yesterday was my first attempt for the tartine style bread - I like how the holes turned and open with apparent gluten. The preshaping / shaping was difficult and couldn’t build much tension: Elements to practice next time! But the taste is the best I had so far sweet crumb and crust.
Recipe
300gr bread flour
100gr spelt flour
60g stiff sourdough starter (50% hydration)
280g water
8g salt
autolyse for two hours ( only flour and water )
Mix and bulk ferment for 4 hours - stretch and fold every 30mn for four times then every 45 mn
bench rest 10mn
Proof overnight - 9 hours
bake next morning at 500 degrees, first 25mn covered then 20mn uncovered
- nnehme's Blog
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Well done, that looks a tasty slice of bread! Spelt flour has a different 'feel' to wheat which may have affected your shaping but it doesn't look bad to me.
and I want to keep trying with spelt as it force me to practice!
spelt too! The 72% hydration had to help it hold its shape. Well done and
Happy Holiday Baking
And the spelt brought more extensibility to the dough and a sweeter taste
Congrats for an amazing crumb!
I was excited to see that it somewhat worked!
That looks great!