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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.

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