Hey! Just baked a a few nice looking loaves. I'm at a point where they are quite consistent. It is fairly obvious if a loaf is very under or over fermented now, for me But harder to tell whats going on in scenarios like this.
This is 67% swedish 'weak' AP flour(10,5%), 33% whole grain spelt. 10% liquid AP/rye starter. 80% hydration. Fermented for 3h 40min in 25C room. Retarded over night.
I notice that its a bit 'tight' on top. How should I interpret that? Thanks!
airy on the bottom. I suspect the spelt. With spelt, try to proof a little less before baking. Can also be a bit rougher with degassing before shaping as well. :)