the bread project: loaf 24

30% rye 10% spelt sourdough loaf, top view

As some of you know, I’ve been trying to bake a lot of bread.  I’m experimenting with the idea of creating a bread diary.  This is loaf #24, a 30% rye 10% spelt and the rest white King Arthur bread flour loaf with a sourdough starter.  hydration was about 68%.

30% rye 10% spelt sourdough loaf, top viewTop view – kinda funky ears.  slashing could be improved

 

30% rye 10% spelt sourdough loaf3/4 view of the loaf

 

30% rye 10% spelt sourdough loaf, side viewside view.  Didn’t rise as high as I’d like because I had this loaf retarding in the fridge for 4 days.  Better flavor though..

 

30% rye 10% spelt sourdough loaf, crumbsome big holes at the base.  gigantic ear on top.  Tasted great.

 

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