June 27, 2013 - 8:04am
A Request
My Wife had a request for me to make some Roasted Garlic Bread so here they are.
Plus I made a plain Loaf for me.
Cheers,
Wingnut
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My Wife had a request for me to make some Roasted Garlic Bread so here they are.
Plus I made a plain Loaf for me.
Cheers,
Wingnut
Comments
Those look great, Wingnut.
Cheers Floyd!
Wingnut
Love your bold bakes!
I should mention these are 20% Spelt Flour Soughdough Breads.
Cheers,
Wingnut
can i make a request too!! lol.. you are really on a cruising mode baking beautiful loaves. those are really nice, love the crust.. will be checking in to see the crumb shot.
cheers
evon
Ask and you shall receive......
Cheers,
Wingnut
Those look amazing. I just bought some spelt flour. Would you be willing to share your formula for this bread? Thanks Lavanya
I don't know if my formula would work for you. I don't know what your starter is like, the flour you use, the method you use to mix and shape. I can tell you it is losely based on a Tartine formula.
But thank you for your kind words.
Cheers,
Wingnut
I have a white 100% hydration starter, King Arthur flour, spelt flour from NYbakers. I use the Tartine formula as well, and while the country boule turns out great, the 20% spelt bread 75% hyrdration bread felt a little wet/too moist. The crust and crumb on yours look much better than mine. Is 75% not a good hydration for spelt? Thanks.
My starter is 75% Hydro. I am on the lazy side, but I will try to type up the formula for you over the next couple days.
Cheers,
Wingnut
Thank you. Lavanya
Don't thank me yet, I still need to type it.
Cheers,
Wingnut
Nice job. Those all look great including the curmb shot.
Cheers,
Ian
Thanks again Ian.
Cheers,
Wingnut
the floured bannetons give such a nice look to the loaves. Great crust and crumb and great crust colour. Off the hook man!
Regards, Brian
Thanks for your kind words.
Cheers,
Wingnut