What went well?

Breads came out okay, given how hard it was to build structure. Crust was nice and thin, and the flavor was good.

What didn't?

Probably lower the hydration to 70%, as it was quite hard to build gluten strength with this triticale flour.

Baked: April 6th, 2024
Posted: April 21st, 2024

Other notes

Perhaps no surprise, but the taste was somewhere between wheat and rye. It didn't quite have the sharpness of rye, so maybe it was most similar to a red wheat.