It was a 16 hour cold proof for this 10% Sprouted Spelt Flour Organic Sourdough.
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/22114Bake1_zps2464fafe.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/22114Bake3_zps3b37b4f9.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/22114Bake2_zps8de0f062.jpg.html]
[/URL]
Cheers,
Wingnut
- Wingnut's Blog
- Log in or register to post comments
Very nice crumb, spring and grigne
Well done all the way around. i keep making sprouts and forgetting to make extra to dry and grind into flour:-(
So what is the recipe for this beauty Wing? Would love to give this one a go.
Happy baking
WN,
Being a devotee of the dark and well baked crust, that is one of the most gorgeous crusts and oven springs I've yet witnessed. Now, how do you suppose that I download that loaf to my kitchen table?
alan
That is a loaf of great beauty. Love it.
Wow...one would think you are a magician with that ridiculous grigne and fantastic looking crumb.
Way to go Wing!
Thank all for the kind words.
(DA check your messages)
Cheers,
Wingnut
And great images, to boot. What formula are you working with on this one?