looking for advice on first wholemeal spelt bread
hi there - just looking for some constructive criticism...or what you all basically think. This is my first multigrain spelt bread made with 30% wholemeal spelt, 15% wholemeal wheat and 55% bread flour. I also added in a tablespoon (4%) of honey - not enough to make it sweet but i think it cuts through - although not sure really.
Anyway i think i may have slightly overproofed but i cant be sure - in a nutshell i read alot about spelt and its extensibility, fragile gluten structure and quick fermentation so i was on alert the whole way through. I use a microwave as a proofer and my final proof was for 1 hour 40 minutes @ approximately 74F. I poked it and jiggled it - there was a spring in the oven - not much but i figure thats from the whole grains and it is light. my blade did catch a little on the dough when i was scoring but im not sure if that was from overproofing or blunt blade.....either way are you better off erring on the side of caution in final rise or letting it go to the edge...?
Bakers on this site always have very irregular crumbs - i like my flavours but my crumb is a little more regular is that a photography thing or simply the fact that im using more and more wholegrains....heres a picture...thanks for the help