Spelts, ryes, and everything nice
Recipe SourceHere's how Thom rated their bake:
What went well?
Crumb and crust were great!
What didn't?
Somewhat overproofed, because I forgot about it while it was proofing.
Baked: November 1st, 2023
Posted: November 5th, 2023
Ingredient
Weight
Bakers %
Bread Flour
250g
50%
Whole Spelt Flour
125g
25%
Whole Rye Flour
125g
25%
Water
375g
75%
Whole Grain Starter
100g
20%
Salt
10g
2%
Hydration
Bake gallery