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.
Those look great, Wingnut.
Love your bold bakes!
I should mention these are 20% Spelt Flour Soughdough Breads.
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.
Ask and you shall receive......
Those look amazing. I just bought some spelt flour. Would you be willing to share your formula for this bread? Thanks Lavanya
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.
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.
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.
Thank you. Lavanya
Don't thank me yet, I still need to type it.
Nice job. Those all look great including the curmb shot.
Thanks again Ian.
the floured bannetons give such a nice look to the loaves. Great crust and crumb and great crust colour. Off the hook man!
Thanks for your kind words.