First use with spelt............have some questions.
I added some spelt to my tartine bread this time and I noticed somethings were different when mixing and doing the turns;
Why was it so dry? And why was the dough so tough
I usually mix 700 gr water with 900 gr Org. All Purpose and 100 fresh ground Org. Whole Wheat and let it autolyse. This time I did all the same but 80gr WW and 20gr Org. Spelt and it was very dry so I added 30 more grams of water.
Why was the dough so tough when mixing in the 20 gr salt, 50 gr water and 200 gr of leaven? I never felt it so tough and resistant to stretching?
It is still bulk fermenting so I don't know how it will turn out.......