Spelt, Red Fife and Rye Sourdough No. 2
This was my second try baking this recipe from The Perfect Loaf. The first bake was good especially the outward appearance but I felt that the crumb was a bit tight in places indicating that it was a bit underproofed. This time I pushed the bulk fermentation another 30 mins and after final shaping left the dough in the banneton at room temperature for 30 minutes before putting it in the fridge. I also increased the hydration to 84%. I also sprayed the dough with some water prior to putting it into the oven and the crust did get a nice slightly shiny blistered appearance that I like.
I suspect that I pushed the fermentation a bit too far in the other direction this time and that there is likely a sweet spot in between.