I use instant dry yeast to make whole spelt bread most of the time. I was wondering what would be considered the ideal crumb structure for yeasted bread - not sourdough which has huge bubbles. I can provide a photo later as I cannot take a picture at this time. Thank you everyone.
PS Here is the photo…
Big holes - small holes - lots - few - all up to you. Enjoy
if that's a 100% whole spelt loaf, it's pretty good. Spelt is notoriously finnicky, as this recent thread documents:
https://www.thefreshloaf.com/node/73847/different-grains-no-spring-confused-beginner
follow the links & you'll see some of the lengths people go to to get spelt to be airy & light.
Rob
Yes it is 100 per cent (light) spelt and it is quite tricky. I use a little bit of vital wheat gluten to help with the structure.