The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

tororm's blog

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After picking up a large batch of assorted grains and seeds I set to making a multigrain spelt loaf. I firstly soaked a mixture of the grains (which I unfortunately did not weigh) and mixed into a dough of white spelt with 13% gluten flour for a total hydration of 75%. I also added a teaspoon of cocoa for a little colour. 


Although a little overproofed, resulting in no oven spring, this was pretty much the best loaf I have ever made in terms of the consistency of crumb and taste. 

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