I've blogged about it here in more detail, and have posted a pic on the forum.

Hi, I'm a new poster, though have been reading for a few weeks since another forum posted a link. It's certainly a fantastic resource.

I tried a spelt loaf for the first time yesterday, from R. Bertinet's Crust book. The dough was very stiff (only 65% hydration). It turned out ok, but not brilliant, so I doubt I'll be in a rush to do it again.

I'm planning on trying bagels for the first time next, "Crust" has a recipe, but I'm going to have a look at some here before I get stuck in.