I said I would post about bread. These pictures are of the bread I made on Monday. We are just finishing it up now, croutons will go in the salad at dinner tonight. It is 60% King Arthur Bread Flour, 30% Organic Spelt from Fairway, and 10% Arrowhead Mills Rye Flour. I could go on and on about it. I make it every week or so, right now the most problematic element for me is scoring the loaves, it is baked partly in a closed Dutch oven, spelt makes the crust chewy, it is levain bread.