Improving crumb: all whole-grain spelt bread, slow fermentation
What a fantastic site :) Hope to get some tips!
I found this recipe online and have made it many, many times; and enjoy the taste a lot (basically 1100g spelt, 200g rye, 1 l water, 1 tsp dry yeast, 1tsp salt - stirred and left for up to 10 hours then a quick punchdown and bake for an hour at 225 degrees):
However, the crumb looks different from the picture in the recipe - a bit more 'gluey' - and wonder what I could do to improve? Is there a particular factor that would improve it? More milling (I use a Thermomix - 60-90s on speed 9-10 in 220g lots), more yeast, more kneading, more heat, more time? They come out of my electric oven at 90+ degrees on my meat thermometer and I let them cool for hours.
Sometimes I use all spelt, as in this photo's case, but spelt and rye looks similar (click the link for a bigger version).