Spelt & Flax Bread
I have known for a while now that I would have to face my fear of wet doughs. Yes, fear. Absolute fear.
I am very good at breads that are relatively dry, and the only doughs that I've worked with that are wet weren't nearly as wet as the recipe I found here - Floydm's Daily Bread .
To be honest, I had a vague idea - at best - at what I was doing. I made a whole wheat poolish, and the rest of the flour was organic spelt. For good measure and texture, I added 1/4 cup flax seeds. I baked on a stone as directed.
For having so little idea about what I was doing, I feel pretty fantastic about the results. The rise was reasonably good, and the texture was perfect. I would hope for a slightly better crumb next time. But I'm not going to be picky after my first try.
Also, I wanted a harder crust, but I think that has to do with a) my stone and b) a better method of steaming.