I have been experimenting with different hydration pre-ferments and have been getting some good results. This is my latest and thought I'd share. Very tasty and lovely soft crumb.
- Flour: 100% (70% strong white, 30% whole spelt)
- Hydration: 71%
- Salt: 2%
- Pre-ferment: 30% at 71% hydration (whole Rye)
- Optional diastatic malt flour.