The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2/21/14 Bake

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Wingnut's picture
Wingnut

2/21/14 Bake

It was a 16 hour cold proof for this 10% Sprouted Spelt Flour Organic Sourdough.

Cheers,

Wingnut

Comments

squarehead's picture
squarehead

Very nice crumb, spring and grigne

dabrownman's picture
dabrownman

Well done all the way around.  i keep making sprouts and forgetting to make extra to dry and grind into flour:-(

So what is the recipe for this beauty Wing?  Would love to give this one a go.

Happy baking   

alfanso's picture
alfanso

WN,

Being a devotee of the dark and well baked crust, that is one of the most gorgeous crusts and oven springs I've yet witnessed.  Now, how do you suppose that I download that loaf to my kitchen table?

alan

Bakingmadtoo's picture
Bakingmadtoo

That is a loaf of great beauty. Love it.

isand66's picture
isand66

Wow...one would think you are a magician with that ridiculous grigne and fantastic looking crumb.

Way to go Wing!

Wingnut's picture
Wingnut

Thank all for the kind words.

(DA check your messages)

Cheers,

Wingnut

Maine18's picture
Maine18

And great images, to boot.  What formula are you working with on this one?