30% Janie’s Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.
3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.
30 minutes at 450f 20ish minutes at 400f
Let cool if you can, excellent dunked in soup.
En Guete!
Crumb shots:
That’s the way we like it.
425f for the first 30 mins then 375 later will keep it lighter. Timings are only for my oven anyway, but it will probably take longer.