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%.
Top view – kinda funky ears. slashing could be improved
3/4 view of the loaf
side 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..
some big holes at the base. gigantic ear on top. Tasted great.
