February 23, 2015 - 1:53pm
Favorite bread: Cold vs. hot kitchen
I again made my favorite spelt bread, last done in an 80+ degree kitchen; this time in freezing mid-winter. Played with starter amount and timing. Always a great bread. Gets eaten quickly.
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this one is only 63% hydration? I have 100% whole spelt bread on the block for Friday's bake and it is 85% hydration . I'm sure it won't be a total and complete sloppy mess like the last one at 100% hydration that turned into a total Frisbee but it will still be a mess no less. No wonder you put the levain in the autolyse - not enough water to wet anything otherwise! Would love to see the crumb on this one. It came out so well on the outside, the inside has to be as good. It is cold here today at 88 after a couple of weeks in the 80's. Arizona will take the cold right pout of you in the winter but char black toast you in the summer
Well done and happy baking.