70% All Purpose, 20% freshly milled durum, 10% spelt. Fed the sourdough starter in two stages with freshly milled hard white whole wheat. Baked in a dutch oven.
Looks like you went with a "Forkish loaf" (i.e. no razor scoring)?
Any pics of the crumb?
Gotta love the Forkish.
Outstanding beauty. Congratulations, very nice! Perfect loaf indeed.
Yes, forkish indeed although I always have troubles achieving that really spectacular cracking of the crust. I think I usually shape the boules too tight - this time I used a bit more flour when shaping. The crumb photo is of the lighter bread.
They puffed themselves up pretty well and the crumb is fairly open. Looks like you stuck a Forkish in it to me :-) Well done and Happy Baking