Baguettes Rustique

These breads were made with a formula based off of Hamelman's Pain Rustique (+3% hydration, shorter time-higher yeast poolish), but with 5% whole-spelt flour. The formula produced one of the most extensible baguettes I can ever remember; no preshaping needed even! Another option would be to stretch the loaf into shape, if a rustic appearance was desired. I shaped mine the traditional way; they did not fight back during shaping. Oven spring was phenomenal. Still, I think they were a little underproofed, which accounts for the denser sections of the loaf. Also, a longer, cooler, less-yeasted poolish could make the flavor a little sweeter. I would describe the flavor as very nutty.. subtle. It still left me wanting more sweetness and acidity (derived from a cooler poolish) though. You can find the formula here: http://www.getleaven.com/products/6Hb3XxSJydv4DzeBG. I recommend you check the main site out, getleaven.com. It's a great tool with lots of potential.