This recipe has 30% spelt along with bread flour. The tang is soft and subtle
I am just getting into sourdough baking and although this is a high hydration dough I don't find it difficult to deal with. My anxiety naturally comes in after the 15 hour Cold fermentation when I have to take them out of the forms. lol
But they come out nice and once put on the baking steel a lot of spring.
Those are so lovely? How do they taste?
hester
This recipe has 30% spelt along with bread flour. The tang is soft and subtle
I am just getting into sourdough baking and although this is a high hydration dough I don't find it difficult to deal with. My anxiety naturally comes in after the 15 hour Cold fermentation when I have to take them out of the forms. lol
But they come out nice and once put on the baking steel a lot of spring.
Wow! Care to share the recipe?
and procedure because I am so lousy at spelt. I would like to learn more about how to handle this flour.
The loaves look absolutely beautiful.
HERE is the recipe , I use many of his.
Good luck
Well done and Happy baking