First vaguely acceptable loaf including spelt flour

This was a cautious attempt at making bread with spelt flour using a recipe from Tartine #3. Overall there is 40% spelt flour and 60% wheat flour. It's probably not enough spelt flour to really raise any serious issues but still a little intimidating...

The spelt flakes on the outside made scoring a little more challenging than usual. Taste wise, beautifully creamy coloured soft crumb and a thin crispy crust. However, I'm not sure I could tell there was spelt flour in there from the taste alone.

The second batch of loaves last week was a classic combination of add-ins with the 20% Rye recipe from Tartine #3. I am very fond of this recipe as a basic country-style loaf. It is enough rye to contribute to the taste of the finished bread without having to adopt any rye specific techniques.

So the loaf came out fairly flat and probably would have come out more flat without the Dutch oven for support. The loaves did not have much vertical oven spring and mostly spread outwards rather than upwards. Quite possibly accidentally a little too much extra water or over-fermented. While not entirely perfect, I've been happily spreading honey, jam or peanut butter on it all week. Finally, while waiting for the bread to rise I baked a marble cake.

A longer write up can be found here http://jennybakesbread.blogspot.co.uk/2016/01/spelt-wheat-blend-and-20-rye-with-added.html Happy Baking!