The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Request

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Wingnut's picture
Wingnut

A Request

My Wife had a request for me to make some Roasted Garlic Bread so here they are.

Plus I made a plain Loaf for me.

Cheers,

Wingnut

Comments

Floydm's picture
Floydm

Those look great, Wingnut.

Wingnut's picture
Wingnut

Cheers Floyd!

Wingnut

dabrownman's picture
dabrownman

Love your bold bakes!

Wingnut's picture
Wingnut

I should mention these are 20% Spelt Flour Soughdough Breads.

Cheers,

Wingnut

evonlim's picture
evonlim

can i make a request too!! lol.. you are really on a cruising mode baking beautiful loaves. those are really nice, love the crust.. will be checking in to see the crumb shot.

cheers

evon

Wingnut's picture
Wingnut

Ask and you shall receive......

 

 

Cheers,

Wingnut

Lavanyashah's picture
Lavanyashah

Those look amazing.  I just bought some spelt flour.  Would you be willing to share your formula for this bread?  Thanks Lavanya

Wingnut's picture
Wingnut

I don't know if my formula would work for you. I don't know what your starter is like, the flour you use, the method you use to mix and shape. I can tell you it is losely based on a Tartine formula.

But thank you for your kind words.

Cheers,

Wingnut

Lavanyashah's picture
Lavanyashah

I have a white 100% hydration starter, King Arthur flour, spelt flour from NYbakers.   I use the Tartine formula as well, and  while the country boule turns out great, the 20% spelt bread 75% hyrdration bread felt a little wet/too moist.  The crust and crumb on yours look much better than mine.  Is 75% not a good hydration for spelt?  Thanks.

Wingnut's picture
Wingnut

My starter is 75% Hydro. I am on the lazy side, but I will try to type up the formula for you over the next couple days.

Cheers,

Wingnut

Lavanyashah's picture
Lavanyashah

Thank you.  Lavanya

Wingnut's picture
Wingnut

Don't thank me yet, I still need to type it.

Cheers,

Wingnut

isand66's picture
isand66

Nice job.  Those all look great including the curmb shot.

Cheers,

Ian

Wingnut's picture
Wingnut

Thanks again Ian.

Cheers,

Wingnut

Skibum's picture
Skibum

the floured bannetons give such a nice look to the loaves.  Great crust and crumb and great crust colour.  Off the hook man!

Regards, Brian

Wingnut's picture
Wingnut

Thanks for your kind words.

Cheers,

Wingnut