Spelt, Red Fife and Rye Sourdough
I wanted to see how far I could push bulk fermentation and with this bake I probably went a bit far. I’ve baked this bread before which is in total 50% whole grains but I’ve never pushed the hydration to 83% which I did for this bake. I also used my aliquot jar and shaped once it showed that the dough had risen 50%. Given the lack of oven spring, I think for my skill set, 83% hydration and 50% rise made the resultant dough a bit too loose to shape tightly and attain better oven spring. I’ll post photos of the crumb when I slice it tomorrow. We have baguettes to eat today.