A Request

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Wingnut on 27 Jun 2013 at 08:04

My Wife had a request for me to make some Roasted Garlic Bread so here they are.

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Plus I made a plain Loaf for me.

[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/627bake3_zpsf88751a5.jpg.html][/URL]

Cheers,

Wingnut

I should mention these are 20% Spelt Flour Soughdough Breads.

Cheers,

Wingnut

can i make a request too!! lol.. you are really on a cruising mode baking beautiful loaves. those are really nice, love the crust.. will be checking in to see the crumb shot.

cheers

evon

Those look amazing.  I just bought some spelt flour.  Would you be willing to share your formula for this bread?  Thanks Lavanya

I don't know if my formula would work for you. I don't know what your starter is like, the flour you use, the method you use to mix and shape. I can tell you it is losely based on a Tartine formula.

But thank you for your kind words.

Cheers,

Wingnut

I have a white 100% hydration starter, King Arthur flour, spelt flour from NYbakers.   I use the Tartine formula as well, and  while the country boule turns out great, the 20% spelt bread 75% hyrdration bread felt a little wet/too moist.  The crust and crumb on yours look much better than mine.  Is 75% not a good hydration for spelt?  Thanks.

My starter is 75% Hydro. I am on the lazy side, but I will try to type up the formula for you over the next couple days.

Cheers,

Wingnut

the floured bannetons give such a nice look to the loaves.  Great crust and crumb and great crust colour.  Off the hook man!

Regards, Brian