The family was pleased with the result!
That is a beautiful Spelt Loaf. I want to try 100% spelt and that looks like a beauty. Great job. I might have to buy Leader's new book.I take it you mean his latest?weavershouse
you are right, I mean the latest. I've already tried the Czech Country Bread and the Alpine Baguettes. I like Leader's recipes.
That's very nice. I've never been able to get that kind of rise from whole spelt. I'll have to check his book out of the library soon ....
Very nice even crumb on this loaf. Is there anything special to the method that you get such an even crumb? I'm wondering if you used a soaker and preferment?
only 50 grams of spelt sourdough and about 5 hours time
this is such a perfect looking loaf! wow. I read your recipe, very thorough instructions. Thanks!
How do you form a loaf before placing it in a pan to obtain such a perfection? It is so symmetrical, smooth, well proofed and perfectlly baked. I want to learn to bake pan loaves like that one. Please, explain your shaping technique.
it was a soft, but not sticky dough I formed a loaf, which spread in the loaf pan, the rest was going without anything ....
My loaf and crumb is not the same color as yours. I hope you don't mind me asking where the dark crumb color is coming from? Dark honey perhaps?
In following the directions and putting the rack in the middle, my top got too brown when compared to rest of loaf and had to finish the last 10 min under an aluminum tent. Instead of 5 hours, it took 9 1/2, 6 1/2 hrs for the ferment and 3 hrs for the final proof. Next time, I'll add com. yeast (might make it softer too) and bake on the lower position. I reduced the salt and found the loaf quite tasty with scant 1 1/4 teaspoons. I like that there is no steam in the bake.
calls for 50 grams honey and I added it all. I used wild honey. Perhaps the crumb appears darker because of the yellowness caused by the artificial lightning.