Spelt 2.0
Recipe SourceHere's how Thom rated their bake:
What went well?
Everything! 68% hydration worked miles better than 73%. Bread came out with a nice nutty taste, soft interior and thin, crispy crust.
Baked: October 21st, 2023
Posted: October 28th, 2023
Ingredient
Weight
Bakers %
Bread Flour
500g
50%
Spelt Flour
500g
50%
Whole Wheat Levain
220g
22%
Water
680g
68%
Salt
20g
2%
Hydration
Bake gallery
