100% whole sour spelt
Can someone tell me if this bread looks right, have made a couple of times and sometimes it comes out with a different crust, almost rubbery looking has got few holes, wondering whether this might be a proofing issue. Taste is a little weird, I don't know if it tastes yeasty or not
When it was done its final proof the crust had burst open a bit, so I flipped it out of banneton and slided onto the hot stone the other way round without slashing, since the flesh was already exposed on top
It tastes sour though I cant pin point the taste exactly.
This is what I did
took 10g WW starter 80% hydration added 10g spelt and 10g water , then built up from there till I got 80g of spelt starter, with less water along the way , reducing by 10g . So it was a stiff starter
400g Whole spelt
Mixed spelt flour and water and autolyse 30 min then added the starter and salt. kneaed until very stretchy then bulk ferment for about 5 hours then shaped and proofed overnight in fridge.
Baked hot oven 230c with steam , turning down to 200 after about 5 min
I really like the flavor of whole spelt bread, its consistency im after to make again and again. Any suggestions ?