Two different flours same recipe
im uk based, and I'm always striving for the lovely loaves I see posted. I decided to make the same recipe but using two different white flours to see what results I would get. I used 30% whole meal spelt in both (doves farm)
the whites were
doves farm strong white at 12.6 protein
shipton mill no 4 which I believe is 12%
15% levan 80% hydration
because of an emergency the dough only had 4 hours of bulk at 24c and then had to put the bulk in the fridge at 10pm. next morning shaped and put into banneton and left for 8 hours in a cold room 10c. Wasn't expecting much as I had totally neglected these breads, came home at 4 pm and heated the oven - almost 24 hours after I began the autolise.
The nice ear is on the shipton mill flour which was baked first and this loaf was made in the smaller banneton.Do you think the nice ear on the shipton mill loaf is because of the flour or the smaller banneton? I'm at a loss.